Not only do avocados add a boost of healthy fats, they also intensify the flavor of chocolate and make these brownies ultra rich, and decadent. These gluten-free treats are so fudgy and moist, you won’t even remember how healthy they are!
Did you know know there was a difference between "CocOA" and "CacAO"?
Yep there totally is and for a long time I've been a bit confused about the difference in the spelling and wondered what if any difference there actually was between the two.
So heres the deal...
Even though CocOA and CacAO come from the same bean there is a fairly big difference between the two and how they are processed.
Basically one is the Raw version of the other.... CacAO is Raw and CocOA is Roasted.
CacAO (pronounced: kuh-KOW) is the purest and rawest form of a cocoa bean.
Cacao is not roasted. CacAO is made from removing the cacAO beans from their pods (which grow on cacAO trees), and then fermenting them.
The beans are then cold-pressed to remove the cocao butter or fat from the beans and then dried.
Cacao powder does look almost exactly the same as cocoa powder, but none of the nutrients, antioxidants, and enzymes have been cooked out, therefor the overall nutrition of the cocoa bean remains intact in Cacao powder.
Blend up your Avocado in the food process or you can mash it in a bowl, whatever works for you! I recently acquired a ninja blender, food processor and I'm telling you it makes baking a breeze! Loving it!
Now add in your CacAO mixture and just look at that batter! I can tell you I scraped that bowl it was SO good!!! Pretty sure I'd make the batter on it's own minus the egg and just eat it with a spoon..... it was that good!
Now after you bake it in the oven and it's nice an hot you can either leave it as is or top it with a few dark chocolate or dairy free chips. Let them sit for 3-5 minutes and then spread them over the top of your brownie.
Look and that beauty! Now the hard part.... you have to wait for it to cool before you cut into it.... well at least wait 30 minutes to let it settle a little bit.
Fudgy Avocado Brownies
Cooking Time: 36 min.
Yield: 16 servings, 1 brownie each
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil
1 large egg
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup cacao powder
½ tsp. Himalayan sea salt
¼ cup almond flour
⅓ cup dark chocolate chips (optional to top with)
1. Preheat oven to 350° F.
2. Grease a 8 x 8-inch baking pan with coconut oil. Set aside.
3. Combine avocado, coconut oil, egg, maple syrup, and vanilla extract in a food processor; mix well. Set aside.
4. Combine cacao powder, sea salt, and Almond flour in a medium bowl; mix well.
5. Add cacao powder mixture to avocado mixture; blend in food processor until combined.
6. Scrape batter into prepared pan; spread to make even.
7. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
8. Once baked top hot brownie with chocolate chips and let melt 3-5 minutes, spread with icing spatula until smooth.
9. Cool for an hour before removing from pan. Cut into 16 squares.
21 Day Fix Portions: 1/2 Yellow 2 Spoons