Yields12 ServingsDifficultyIntermediatePrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Ingredients List
Avocado Chocolate Icing
1Hass Avocado
1tbspNut Butter (cashew or almond)
¼cupMarple Syrup
¼cupCacao powder
1tspVanilla essence
Fudge Brownies
2tbspFlaxseed meal
½cupWater
1cupPeanut butter (smooth)
¾cupUnsweetened almond milk
1tspVanilla extract
½cup upto 1 cup brown sugar (depending how sweet you like it, we used 3/5 of a cup)
½cupBlanched almond meal
½cupCocoa powder
½tspSea salt
Method
For the avocado chocolate icing:
1
Blitz up in blender until it is really nice and smooth. Make sure to allow the flavours to develop. Store in a sealed container or use cling wrap over night.
For the Fudgy Brownies:
2
Place flaxseed meal and water in a small bowl and whisk well. Set aside for 10 – 15 minutes and allow it to thicken.
3
Preheat oven to 180 degrees C. Line a 20 cm rectangle cake pan with baking paper.
4
In a large bowl, add nut butter, almond milk, vanilla extract and flaxseed mixture and mix well.
5
Add the brown sugar and mix well.
6
Add the blanched almond meal, cocoa powder and sea salt and mix until smooth.
7
Spoon mixture into the cake pan and bake in the oven for 25- 30 minutes (bake for a few minutes under if you prefer gooey/ fudgier brownies or longer if you prefer them to be more set.)
8
Remove from oven and allow brownie to cool for 15 minutes before slicing.
9
Store leftovers in an airtight container in the fridge for up to 5 days.
Ingredients
Avocado Chocolate Icing
1Hass Avocado
1tbspNut Butter (cashew or almond)
¼cupMarple Syrup
¼cupCacao powder
1tspVanilla essence
Fudge Brownies
2tbspFlaxseed meal
½cupWater
1cupPeanut butter (smooth)
¾cupUnsweetened almond milk
1tspVanilla extract
½cup upto 1 cup brown sugar (depending how sweet you like it, we used 3/5 of a cup)
½cupBlanched almond meal
½cupCocoa powder
½tspSea salt
Directions
For the avocado chocolate icing:
1
Blitz up in blender until it is really nice and smooth. Make sure to allow the flavours to develop. Store in a sealed container or use cling wrap over night.
For the Fudgy Brownies:
2
Place flaxseed meal and water in a small bowl and whisk well. Set aside for 10 – 15 minutes and allow it to thicken.
3
Preheat oven to 180 degrees C. Line a 20 cm rectangle cake pan with baking paper.
4
In a large bowl, add nut butter, almond milk, vanilla extract and flaxseed mixture and mix well.
5
Add the brown sugar and mix well.
6
Add the blanched almond meal, cocoa powder and sea salt and mix until smooth.
7
Spoon mixture into the cake pan and bake in the oven for 25- 30 minutes (bake for a few minutes under if you prefer gooey/ fudgier brownies or longer if you prefer them to be more set.)
8
Remove from oven and allow brownie to cool for 15 minutes before slicing.
9
Store leftovers in an airtight container in the fridge for up to 5 days.
