Alix and I were getting ready for our monthly trip to Austin. During this trip we will be going on a 3hr trail hike/climb/run one of the days and will be joined by 4 other friends. We wanted to bring along some fuel for the hike, but not your typical sugar filled “nutrition” bars. We needed something small and light that would travel well in a backpack. Voila, Avocado Brownies!! Loaded with good nutrition and very little sugar. One or two will sustain you for quiet sometime. So here you go!!
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
◦ 4 oz (70% or darker) Organic Baking Chocolate or Chocolate Chips
◦ 1 T Coconut Oil
◦ 2 Large Avocados
◦ 1/4 c Local Raw Unfiltered Honey
◦ 1/4 c Navitas Naturals Cocoa Powder
◦ 1 T Vanilla
◦ 1 T Coconut Flour
◦ 3 Eggs
◦ 1/2 t Baking Soda
◦ 1/2 t Gluten Free Baking Powder
◦ 1/2 t Celtic Grey Salt (I like to add a bit more, but I like sweet/savory combo)
◦ 1Tbsp Organic Coffee Grounds
◦ 1 cup Chopped Toasted Pecans
1. In a double boiler (or glass bowl placed on top of a medium pot with water), over low-medium heat (can’t be too hot or it will scald chocolate). If you are using a chocolate block, break it into smaller pieces before. It will melt faster. Be sure to stir frequently.
2. Puree both avocados in the food processor. (be sure there are not chunks)
3. Fold the chocolate in with the avocados in the food processor
4. Add remaining ingredients and puree until creamy smooth
5. Remove blade from food processor and fold in pecans with a spatula
6. Grease an 8×12, or 8×8 pan (if you want thicker brownies) and pour the batter, smoothing out the edges.
Bake at 350 degrees for 30 mins. Cool and serve.