The fudgy chocolate avocado brownies are made into bite size gooey dark chocolate goodness! Avocado plays a sneaky roll of adding healthy fats to this nutrient dense treat!
I experimented with this cookie to get it just how I wanted. I have never tried avocado as a fat replacement before…and chocolate and avocado are always amazing together! So it was challenge I was ready to tackle!
And we have all been in the “I have avocados ready to be too ripe in the next nano second, what am I going to make?!” Well now, there is a sweet option too!!
These are little morsels of dense chocolate heaven…in a convenient and packable form.
A brownie in a cookie’s body.
I wanted to make them grain free, but nut and egg free so my little guy could enjoy them too. Everyone so far agrees, and I think you will too….these are yummy!
No leavening? It can be key to dense and fudgy textures!
You will notice there is no leavening in these…that keeps them nice and dense and fudge-like. You could experiment with a 1/4-1/2 teaspoon baking soda and see what that does for you.
Some more recipes using avocado?
- Strawberry Avocado Smoothie @ Low Carb Yum
- Avocado Key Lime Pudding w/ A Crunchy Topping @ What Great Grandma Ate
- Paleo Fudgesicles
Here are some more of my Paleo AND vegan recipes you could try!
- Paleo Vegan Nut Free Dense & Fudgey Chocolate Brownies
- Paleo Sweet Potato Muffins – Egg Free
- Raw Chocolate Macaroons
- Raw Strawberry Macaroons
Paleo Fudgy Chocolate Avocado Brownies Recipe:
Paleo Fudgey Brownie Bites - Nut Free, Egg Free
- 1/2 cup dark chocolate chips or unsweetened is fine too
- 1/3 cup coconut milk or any non-dairy milk
- 4 oz avocado apx (1 medium Haas avocado)
- 1/2-1 cup palm sugar or any granulated sugar, I used part stevia)
- 1/4 cup coconut butter softened (or any nut/seed butter)
- 1 tablespoon gelatin
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt to taste
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/4 cup tapioca flour or arrowroot starch
Preheat oven to 350 degrees.
In a sauce pan over medium low heat, gently heat and soften the chocolate and milk.
Pour chocolate mixture in the bowl of a food processor and add the avocado flesh, sugar, and coconut butter. Puree.
With the motor still turned on, sprinkle in the gelatin, vanilla, and sea salt.
Continue with the remaining ingredients.
Now taste and be sure the sweetness is to your liking.
Using a cookie scoop for pretty balls...or if you don't care, just a tablespoon will do, drop the sticky batter onto a greased cookie sheet. These will not move, so placing them closer together is ok. You can smooth the tops with the back of a wet spoon if you like, or gently push down with your wet fingers.
Place in a preheated oven and bake for about 8 minutes...DO NOT OVERBAKE!
Remove, and cool. The cookies firm up a lot upon cooling (the gelatin working its binding magic!)