I use my lovely (usually willing) family as my taste-testers for many of my recipes. Because I don’t really have a sweet tooth (truth!), I like to get their opinion to see if my lightened up versions of baked recipe classics like brownies, banana bread, etc., live up to a taste standard with the originals they’ve tried. So recently when I had a LOT of dates left to use from my Cacao Protein Energy Balls recipe, I decided to try something new – a brownie that they would NEVER guess the secret ingredient for!
The last time I tried a ‘sweet’ dessert recipe with avocado, it was…an interesting experiment. I attempted avocado chocolate mousse in my pre-blogger days – there are limited witnesses to my ‘creation’, but let’s just say it went down in history as a bit of a recipe bomb, tasting more avocado than anything else! So this is the first recipe I’ve tried since that hilarious (in hindsight…) mousse – and guess what? My family (and friends!) loved these, and couldn’t get enough! Which was ideal obviously – mostly because it stopped me eating the entire batch on my own!
Recipe (Makes 16 Brownies)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 tbsp cacao powder
- 2 tbsp (melted) coconut oil or cacao butter
- 2 tbsp honey or maple syrup
- 3 tbsp cacao nibs (or small extra dark chocolate chips – go 70% or higher!)
- Flesh of 1 whole ripe avocado
- 100g of oats, blended into flour
- 200g pitted dates (Approximately 20 Medjool dates)
- 150ml of milk of choice
- Optional Extras: Feel free to add extras like
- Pre-heat the oven to 175C (fan oven). Line a square 1-2 inch deep baking dish with greaseproof paper or greased tinfoil.
- Soak the dates in just boiled water for 10 minutes, then drain and set aside.
- In a large mixing bowl, add the dry ingredients – oat flour, baking soda, 2 tbsp of the cacao nibs (save 1 tbsp for toppings!), cacao powder and cinnamon. Stir to combine.
- Slice the avocado in half, remove the stone, and scoop out the flesh, then slice it into chunks to make blending easier.
- In a blender cup or food processor, add the wet ingredients (soaked dates, avocado, milk, coconut oil and honey, and blend until, well, blended! You should have a mixture green in colour, with flecks of the dates in it.
- Pour the wet mixture into the dry ingredients, and stir until you have a brownie batter.
- When the oven is ready, pour the batter into the baking dish and pop the dish in the oven for 35-40 minutes. Check the brownies at 35 minutes by sticking a fork in – if it comes out 95% clean you’re sorted, but if not, and the top of the brownies looks okay (i.e. not burning), pop the dish back in for another 5 minutes.
- Allow to cool for 30 minutes before slicing up and serving!
Enjoy guys! I hope you enjoy this recipe as much as my family, friends and I did – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x