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Fudgey date and avocado brownies

Replacing processed ingredients with healthier options is way easier than you think! Just look at these amazing avocado brownies – they’re divine!

MAKES 16 // COOKING TIME 35 min, plus cooling time

For the brownies
75 ml coconut oil, plus extra to grease
100 g dark chocolate, chopped
1 avocado, peeled and pitted
120 g soft, pitted dates, chopped and soaked in warm water for 10 minutes
½ cup coconut milk
2 tbsp honey
3 large eggs
1 tsp vanilla extract
½ cup coconut flour
¼ cup cocoa powder
½ tsp bicarbonate of soda
50 g walnuts, chopped
For the icing
1 cup puréed avocado
½ cup peanut butter
½ cup coconut milk
¼ cup cocoa powder
2 tbsp honey

For the brownies
1. Preheat oven to 180°C. Line a 22 cm baking tin with baking paper and brush with oil.
2. Melt the dark chocolate and coconut oil in the microwave, using 30-second blasts.
3. Blend the avocado and dates. Add coconut milk, honey, eggs, vanilla and choc-oil mixture. Blend well.
4. Sift together coconut flour, cocoa powder and bicarb, then add to the batter.
5. Blend to combine, then stir in nuts (reserve some for topping).
6. Spoon into the baking tin and bake for 15–18 minutes, until firm but still springy. Leave to cool in the tin.
For the icing
1. Blend all the ingredients in a food processor.
2. Spread over cooled brownies and decorate with the extra nuts.

Recipe: Julieta Hirner
Styling: Anna Carolina Alberts
Photography: Gareth van Nelson

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