The first time I tried making an avocado-chocolate recipe, I was admittedly not a fan. I love avocados, but I couldn't get passed the taste with the chocolate. It was just too much. However, I was willing to give it another try and I think this recipe is worth sharing. It's intense, like deep, rich chocolate, only have a little bit, intense. The kids were unsure at first, yet kept digging in the pan for more. I preferred mine with a scoop of coconut whipped cream on top, but I think their ideal placement would be on top of a big dish of coconut ice cream. They also aren't really a brownie texture at all, while they are baked like brownies and appear like them on top, the inside is more a mixture of fudge and mousse. We were jokingly calling them fousse because they're basically the baby of fudge and mousse. The longer you cook them, the more brownie-like they would get, so play around with cooking time, depending on what end result you're going for. Enjoy!
2 avocados (or 1 large Reed avocado)
1 can pumpkin puree
3 large eggs
1/2 cup honey
1/3 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup coconut flour
1 cup cocoa powder, unsweetened
2 teaspoons baking soda
1/2 teaspoon sea salt
1 bag chocolate chips
1. Preheat oven to 350 degrees. Grease a 9x13 glass baking dish.
2. Place all ingredients in the blender, except the chocolate chips.
3. Blend until smooth.
4. Add the chocolate chips and then pour into the greased baking dish.
5. Bake for 20 - 25 minutes, until a toothpick comes out clean.
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