Vegan Avocado Brownies

Everyone deserves brownies! These babies are especially for folks who don’t do dairy or eggs. They’re high in real food flavor, and ALL my taste-testers give them rave reviews. The secret to the rich taste and chewy texture of these grain-free flourless brownies is avocado, sweet potato, apple, and chia seeds, which help to bind the bars together. I used Just Like Sugar Table Top natural chicory root sweetener, a pre-biotic that promotes healthy intestinal flora without raising blood sugar. (I don’t use Maple syrup or Coconut sugar. Although they’re somewhat low glycemic (this measures glucose), they’re super-high in fructose sugars, like high fructose corn syrup, which is very bad news. I suggest low-sugar apples such as Fuji, Granny Smith, or Pink Lady. Chia seeds are a great binder, plus they’re high in protein and Omega-3 oils. Some egg-free brownies use flaxmeal as an egg substitute. However I do not bake with flax, even when freshly ground, because of the risk of free radicals that can damage cellular function. If you have any leftover gluten-free brownies (doubtful!) freeze them up to 3 months for a heathy snack anytime. This recipe makes a big 9 x 13 pan, or about 36 Paleo brownies depending upon how you cut them.

Vegan Avocado Brownies

51

Ingredients

Instructions

  1. Preheat oven to 350º F. Line a 9 x 13-inch pan with parchment paper so it hangs over the sides like handles. (I use photo clips to hold it in place.)
  2. In a food processor or mixing bowl add the wet ingredients: sweet potato, avocado, apple, chia, hemp, vanilla, almond butter, coconut butter, coconut oil and sweetener. Mix well until smooth.
  3. Add the dry ingredients: cacao, almond meal, salt, cinnamon, and nuts. Mix well again until smooth. Pulse in the nuts briefly, or mix them in by hand, so they remain in large chunks.
  4. Spoon into the pan and bake 22 -24 minutes. Do not over-bake. Chill 1-2 hours for easier slicing. If you cut when hot, they may be crumbly, but delicious!

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