I avoid sweets as best I can, but every now and then I have intense chocolate cravings. I was really in the mood for brownies sometime before mother's day, and found this delicious recipe. These brownies are a great option for anyone looking to fulfill their deepest chocolaty desires and they are (almost) guilt free. They have no refined sugar (except the chocolate chips), and are grain-free as well as Paleo.
My recent post of a recipe for Homemade Almond Milk discusses several options for making use of the left over almond pulp. In an effort to use the excess pulp I had from making almond milk, I created an almond flax crumble crust for the brownies, and I must say it worked out quite well.
If you are looking for a healthy treat, or simply want to try out some different brownies, give these ones a try. I promise they won't disappoint!
Avocado Brownies with Almond Crumble
This recipe is adapted from Dr. Axe's Sweet Potato Brownies Recipe. I love experimenting with recipes, and honestly I didn't have several of the ingredients required for this one, so I improvised. Instead of honey and applesauce, I supplemented with maple syrup and banana puree, and the results were mouth watering.
- 1 avocado, extra ripe
- 1 cup of cooked, pureed sweet potato (approximately 1 small sweet potato)
- 1/2 cup banana puree
- 1/4 cup maple syrup
- 1 tsp no-alcohol, gluten-free pure vanilla extract
- 4 eggs
- 1/4 cup coconut flour
- 2 tbsp arrowroot powder
- 1/2 cup cocoa powder
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips (omit if you are refined sugar free)
- 2 cups almond pulp
- 4 Tbsp ghee, melted (or if you eat dairy, you can also use grass-fed butter)
- 2 Tbsp flax seeds
- 1 heaping spoonful of honey
- 2 Tbsp coconut oil
- 1/4 cup maple syrup
- 1/2 cup raw almond butter
- 1/4 cup cocoa powder
- 1/2 cup full fat coconut milk
- Sea Salt
- Spread almond pulp over a baking sheet evenly and roast in the oven for 15 minutes, stirring every 5 minutes at 400 degrees. Set aside to cool.
- Meanwhile, preheat the oven to 375 degrees and grease an 8x8 pan with coconut oil and line with wax paper
- In a large mixing bowl combine avocado, sweet potato, banana, maple syrup and vanilla. Once creamy, add in cocoa powder and mix until completely combined
- Add in eggs on at a time, mixing after each addition, until completely incorporated
- In a separate bowl, combine flour, arrowroot powder, salt, and baking soda
- Slowly incorporate dry mixture into wet until smooth
- Mix in shredded coconut and chocolate chips and set aside
- Once the almond pulp has cooled, use your hands to mix in melted ghee, flax seeds, and coconut oil until mixture begins to stick together
- Spread almond mixture into the bottom of the 8x8 pan and pat together for form a crust. Drizzle with honey.
- Pour brownie batter over crust and bake for 35-40 minutes or until a toothpick comes out clean
- While the brownies are baking, mix honey, almond butter, cocoa powder and coconut milk in a mixing bowl until smooth
- Remove brownies and let cool for approximately 20 minutes
- Frost brownies individually, sprinkle with a pinch of sea salt, and eat immediately!
Storing instructions - I kept the brownies in the refrigerator for about 3 days, and then I froze them in a freezer container, wrapped in wax paper. They will keep in the freezer for 6 months. Pop them in the microwave for 20-30 seconds straight from the freezer and enjoy with tea whenever that chocolate craving creeps up on you.
A close friend of mine once told me, "I like my cake to resemble a salad" when we were talking about a gluten-free carrot cake recipe and the adjustments we made to the recipe.
I find this description hilarious, but also pretty accurate to how I feel about most baked goods. Similar to my salads, I like my cookies, cakes, brownies, etc. loaded with healthy stuff and this recipe is no exception. These brownies are packed with healthy fats, fiber, and protein to cure the deadliest of chocolate cravings or impress a room full of guests.
Jamesie went utterly wild over them. I hope you enjoy them as much as he has!