Keto, Paleo, Vegan Friendly
I just mastered this one! I have a sensitivity to eggs and used chia seeds as my egg substitute with great success. I also mixed in the gluten and dairy free chocolate chunks so that you got a burst of melted chocolate in each square. These are my favorite brownies thus far. Double your batch, you’ll want to share them with friends and family.
Ingredients
- 1 ½ cups avocado, approximately 2 large avocados, pitted and peeled
- ½ cup chia seeds (soak in enough water to just make them slightly float, approximately 1 cup of water) or 2 eggs
- ¼ cup ground flax meal
- 4 Tbsp unsweetened nut butter (almond, sunflower, cashew)
- ¼ cup melted cacao butter or coconut oil or combination of the two
- ½ cup organic cacao powder
- 2 scoops of your favorite collagen
- ½ cup alternative sweetener such as monk fruit or a squash derived sweetener
- ½ cup low carb, gluten-free, chocolate chips
- 1 tsp baking soda
- 1 tsp vanilla extract or ½ tsp raw vanilla bean powder
- 1 tsp cinnamon
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- Soak chia seeds for 20 minutes or until they are very thick and gooey (soak in enough water to just make them slightly float, approximately 1 cup of water).
- Combine avocados with all dry ingredients, EXCEPT the chocolate chips, into a food processor.
- Add cacao butter/coconut oil and vanilla extract.
- Pulse in food processor until avocado chunks are blended, then blend for 60 seconds until well combined.
- Transfer to a 9″ x 11″ baking dish.
- Top with chocolate chips and gently smoosh them into the top of the brownie batter.
- Bake for 40 minutes or until the edges of the brownie pulls away from the side of the baking dish.
- Cool for 15 minutes, then cut into desired sized squares and remove from pan.
- Garnish with fresh berries.
Bon Appetit!