I’ve been wanting to try avocado brownies for awhile now, but never had all the ingredients on hand. It’s a pretty simple recipe. But I guess ripe avocados never last a day or two in the house. Well today the stars aligned! Wink wink: I bought extra.
You may have noticed, I have a bit of a sweet tooth. It’s counter- productive to the balance I’m trying to seek in my life. Having the right kind of sweets for when my cravings hit is essential. I’m known for sneaking cookies, yup diehard cookie fan.
As far as all the hype goes and what science says, I just feel damn better when I’m not consuming gluten so this time, that was a must for this recipe.
1 Ripened avocado
10 Dates (use less or more)
I put those ingredients in the food process or first. Those dates need to be hammered away at to get them to a nice smooth pulp. Some people soak them in hot water first, I’ve skipped this step. Once complete I add in the following ingredients. In the order in which I lay them out. I take turns stirring with a spatula, and pulsing in the food processor as to not over do this.
1C platano flour (I used Sunny Mills here in PTY) Flour from Plaintains!
1C of plant based milk (I love hemp) I drizzle this in.
1/2C cacao powder, not dutched processed.
1 Tsp of baking soda
1/2 Tsp of salt
a drizzle of vanilla
Once everything was pulsed, I lined a bread pan with parchment and put those delicious cacao nibs to work, I sprinkled away like salt bae.
I baked for almost an hour at 400, checking every 20 mins, then dropped it down to approx. 375. I didn’t want to screw this up guys. Slow and steady.
The result before I baked it, was a perfect mousse-like batter.
Afterwards it was perfectly crusty on the outside, fudgey on the inside,
overbearingly sweet, earthy, breadish, and satisfiable, which my family dug!
Miguel has not had these yet. But even the non-chocolate lover that he is, could be won over by this non- refined sugar gift from the gods.