FLOURLESS AVOCADO BROWNIES

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
  • 1/8th tsp sea salt

Procedure

  1. Preheat oven to 350 degrees F.
  2. 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)
  3. Combine avocados with all dry ingredients, EXCEPT the chocolate chips, into a food processor
  4. Add cacao butter/coconut oil and vanilla extract
  5. Pulse in food processor until avocado chunks are blended, then blend for 60 seconds until well combined
  6. Transfer to a 9×11 baking dish
  7. Top with chocolate chips and gently smoosh them into the top of the brownie batter
  8. Bake for 40 minutes or until the edges of the brownie pulls away from the side of the baking dish.
  9. Cool for 15 minutes, then cut into desired sized squares and remove from pan
  10. Garnish with fresh berries