It’s time to Fill the Cookie Jar and this month’s theme is “Mom’s Favorites.” I love sweets – I haven’t found a dessert that I don’t love. It’s bad, but since turning 36 last month, I’ve noticed my metabolism has slowed down….really slowed down. I’m not happy about it. Now I need to be a little more picky with indulging my sweet tooth and I’ve been looking for recipes for sweet treats that I can still enjoy but aren’t so bad for me.
I recently bought a bag of coconut flour and was searching for recipes when I stumbled across one for avocado brownies. Interesting, I know! Ironically, I had a very ripe avocado that I needed to use and decided to give it a try. I didn’t tell my kids what type of brownies they were and they gobbled up a piece and loved them! Win!! I cooked mine to be a more fudge like, the chocolate flavor is perfect and you don’t even taste the avocado. I’ll definitely be making these again!
1 large avocado
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
1 tsp baking soda
Preheat oven to 350 degrees. Grease a 8×8 square pan with coconut oil and set aside.
Using a handheld immersion blender (or blender or food processor), combine the avocado, applesauce, syrup and vanilla. Transfer to a large bowl and whisk in the eggs.
Add in the dry ingredients and mix until combined. Transfer to the prepared pan and bake for 25 minutes. If you want more fudge-like brownies, cook for only 20-22 minutes. Allow the brownies to cool for 20 minutes before cutting into 16 pieces.
Store them at room temperature in an air-tight container for up 2 days or place in the refrigerator for a longer shelf-life.
Source: The Healthy Maven
Check out all the other recipes shared this month in the link below!