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Fail safe, pure chocolate indulgence. These scrumptious gluten free/dairy free brownies are the perfect treat when you really feel like spoiling yourself.

I recently tested this recipe out on the wonderful members of (NTOI) Nutritional Therapist’s of Ireland at their general ATM and had lots of wonderful feedback. As promised here is the recipe.

The combination of the coconut oil and the creamy fat of the avocado ensure that these brownies are rich and moist. These brownies are also rich in antioxidant’s and good fats – who thought healthy could be this good.

 

Makes 20-24 small brownies

Ingredients

  • 225 grams dark chocolate (70% cocoa solids)
  • 125 grams coconut oil
  • 100 grams avocado flesh
  • Zest of 1 orange
  • 2 teaspoon orange juice
  • ½ teaspoon vanilla extract
  • 200 grams coconut sugar
  • 3 eggs
  • 300 grams ground almonds
  • 100 grams chopped macadamia nuts
  • 1 dessertspoon coconut shards
  • Vegetarian
  • Gluten Free
  • Dairy Free
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Method

  1. Break chocolate and place in a heatproof bowl, add in coconut oil. Sit over a pan (bain-marie) of barely simmering water and let chocolate melt, stirring occasionally. Then remove from heat and allow to cool slightly.
  2. Mash and cream the avocado flesh with a hand blender until pureed.
  3. Beat sugar, eggs, orange zest, orange juice and vanilla extract in a separate bowl. Gently mix in the pureed avocado. Add to cooled chocolate and lightly mix.
  4. Mix in ground almonds and ¾ of the chopped macadamia nuts.
  5. Bake at 170c for 20-25 minutes. 10 minutes before end, sprinkle leftover macadamia nuts and coconut shards on top of brownies and finish cooking.
  6. Remove from oven, allow to cool before cutting.
  7. Store in airtight container

Maggie's Tips

  • Best baked a day ahead of time as it is easier to cut
  • Use a ripe avocado to ensure creaminess
  • These brownies freeze really well.
  • Be careful not to overcook the brownies – they will look slightly undercooked when you remove them from the oven, this is ok as the brownies will continue to set as they cool down, as well as develop flavor.