Ingredients:
- 2 ripe avocados, mashed
- 1/2 cup choco coco almond butter add link to choco coco almond butter
- 1/2 cup maple syrup
- 2 large eggs
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- A pinch of salt
- Optional: Dairy-free chocolate chips or chunks for added texture
Instructions:
-
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
-
In a large mixing bowl, combine the mashed avocados, chocolate almond butter, maple syrup, and eggs. Mix until well combined and smooth.
-
In a separate bowl, whisk together the coconut flour, cocoa powder, baking soda, and a pinch of salt.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
If desired, fold in dairy-free chocolate chips or chunks.
-
Pour the batter into the prepared baking pan, spreading it evenly.
-
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (but not wet batter).
-
Allow the brownies to cool in the pan for at least 15 minutes before transferring them to a wire rack to cool completely.
-
Once cooled, cut into squares and enjoy your delicious dairy-free and gluten-free avocado chocolate almond butter brownies!
Feel free to customize the recipe by adding nuts, coconut flakes, or any other mix-ins of your choice. Enjoy your brownies!