Well we really have a treat for you today! The wonderful Samantha Hadadi has been busy creating these triple chocolate frosted avocado brownies. So tasty and gluten free – give them a go!
Ingredients:
For the base -
160g good quality dark chocolate (the very best you can afford – it makes all the difference!)
1.5 tbsp Coconut Oil
1 medium to large ripe avocado, pitted
1/2 cup cashew butter
5 tbsp UFC Velvet Coconut Milk (or your chosen plant milk)
3 tbsp maple syrup (or Coconut Syrup!)
1 tbsp freshly-brewed espresso coffee (optional)
1 tsp apple cider vinegar
1 tsp vanilla paste
3/4 cup Coconut Sugar
1/2 cup gluten-free brown rice flour
2 tbsp cacao OR chocolate protein
2 tbsp ground almonds
1 tsp bicarbonate of soda
3/4 tsp baking powder
Pinch salt
Up to 1/3 cup more UFC Velvet Coconut Milk (optional) to loosen
100g dark chocolate chips
For the frosting -
1 ripe, medium avocado, pitted
80g good quality dark chocolate (the best you can afford)
1/2 tbsp Coconut Oil
1-2 tbsp cacao OR chocolate protein
1-2 tbsp maple syrup
1/2 tsp vanilla paste
Pinch salt
Berries, to decorate (optional)
Method:
Preheat your oven to 170C, then line a brownie tin with baking paper.
Either in a microwave or in a bain marie, melt together the dark chocolate and coconut oil, stirring until completely smooth.
Blend together the avocado, cashew butter, coconut milk, maple syrup, vanilla and apple cider vinegar until smooth and mousse-like, scraping down the sides as needed. Slowly add in the melted chocolate mixture and blend once more until well combined.
Stir together the dry ingredients – the rice flour, protein / almonds and cacao, coconut sugar, bicarb, baking powder and salt – until combined.
Pour the chocolate mix over the dry ingredients and, using a wooden spoon, fold together until combined. The mixture may be very thick. Add in the additional milk, one tablespoon at a time, if needed, until slightly thinned – your ideal texture is to have the batter just falling over your spoon when you turn it upside down (it shouldn’t stick to the spoon, and it shouldn’t fall off quickly in a big dollop!). Fold in your chocolate chips.
Spoon your brownie mixture into the prepared tin, then smooth over with the back of a spoon.
Bake in the oven for 30-40 minutes, or until cooked through, checking at around 20 minutes to see the brownies aren’t browning too fast. If they are, place a sheet of baking paper over the top.
Remove from the oven and allow to cool.
In the meantime, make your frosting by gently melting the coconut oil and chocolate, either in a bain marie or in the microwave.
Blend together with the remaining frosting ingredients, adjusting taste as necessary, until smooth. Spread over your cooled brownies, then top with fresh berries, cut into squares and enjoy!