When major chocolate cravings hit you should make these healthy, double chocolate brownies were even the frosting is healthy too!
This is also a good way to use up ripe avocado and bananas before they go bad. The cacao powder in these gives a lovely rich chocolate flavour and they’re naturally sweetened, not too much, but just enough to make them tasty without massive energy spikes.
You’ll also get “brownie” points from your significant other if you make these for Valentine’s, plus they’re suitable for a lot of free from diets.
Brownie benefits
By using nourishing wholefood ingredients, there’s lots of goodness in this treat which makes it almost guilt free!
✔There’s fibre from the wholemeal flour and almonds
✔Vitamin E from the almonds and avocado (great for skin)
✔Naturally sweetened
✔Packed full of antioxidants from the cacao and vitamin E
✔Plus there’s potassium from the banana, avocado and cacao which is great for the heart!
What more could you want?!
TIPS
For best results regarding the frosting make sure you use a ripe avocado as it will blend better and wont leave you with massive chunks of avo throughout your frosting. Also using a ripe banana will give more sweetness than an unripe one.
Dairy free avocado frosted brownies
Double chocolate brownie recipe (makes 8/10)
Brownie layer ingredients
50g ground almonds
130g wholemeal spelt or buckwheat flour
25g cacao powder
1 large ripe banana (115g without skin)
1 tsp vanilla extract
3 Tbspn honey/date syrup etc
180ml milk of choice or water
1 Tbspn oil (I used avocado)
70g peanut butter or almond/ cashew butter (or a mix)
1 tsp baking powder
Healthier chocolate avocado frosting
1 ripe large avocado (approx 130g flesh)
35g coconut oil/butter melted
2 Tbsp honey/maple syrup
14g cacao powder
optional: freeze dried berries/*goji berries/cacao nibs to top
optional: 2 scoops collagen powder (great for gut health and skin)
*Tip: I like to soak my gojis in water for 5 mins to soften them before using, but this is just personal preference
Use ripe avos for a smooth topping
Directions
Note: I used a rectangular tray that was 17cm by 27cm
1-Pre heat your oven to 160C fan
2-Stir together the dry ingredients in a large bowl then using a food processor, blend together the banana, vanilla, liquid sweetener, milk, oil and nut butter until smooth
3-Pour the wet mix into the dry and give it a good stir then add the mix into a lined baking tray and smooth it out with a spoon
4-Bake at 160C for 20min then allow to cool for about 20 mins
5-While the base cools, make the top layer by melting some coconut oil/butter and adding this to a small food processor along with the avocado flesh, honey and cacao. Blend until smooth, try to get all of the avocado evenly blended so that there are no big chunks. You may need to nudge it towards the blade for this to happen.
6-Smooth out the frosting on top of the base and place the whole thing next to an open window to cool for a softer top or onto the bottom shelf at back of your fridge (the coldest part) to set for a firmer texture. For the frosting to fully set in the fridge it takes roughly 45mins to 1 hour. Add toppings if desired. Store in an air tight container for up to 5 days in the fridge.
P.S. Don’t forget that I’m now a certified diet & health coach meaning that if you need help with your diet or understand your macros etc better then you can email or DM me over my socials for 1 to 1 sessions.
