It’s just about Valentine’s Day and everyone deserves a little chocolate on V Day.
This is a cleaned up, more nutrient-dense version of the classic, but they’re so yummy you’d never know it!
Makes 16 Servings
1 Avocado (medium, ripe)
2 Eggs, organic and pasture-raised
1/2 tsp Vanilla Extract
1/2 cup Coconut Sugar
3 Tbsp Coconut Oil
1/2 cup Almond Flour
1/2 cup Organic Cacao Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
1/3 cup Organic Dark Chocolate Chips (70% cacao or higher)
Preheat oven to 350ºF (177ºC). On the stovetop, melt the coconut oil over low heat and set aside to cool slightly.
Add eggs, vanilla, coconut sugar and melted (but not hot) ghee to a mixer or food processor and mix until well combined.
Add the almond flour, cacao powder, baking soda and sea salt. Mix again until combined. Stir in the chocolate chips, reserving some to place on top .
Line a 9”x9” brownie pan with parchment paper and pour brownie batter in. Smooth the top down with a spatula and sprinkle the remaining chocolate chips on top. Bake for 18 to 20 minutes.
Remove from the oven and let cool before slicing. Enjoy!
Avocado: One medium avocado is equal to approximately one cup of mashed avocado.
No Vanilla Extract: Use almond extract instead.
No Sugar: Use granulated monk fruit such as Lakanto instead.