Squidgy Vegan Avocado Brownies

4 January 2021

Yesterday I had a complete disaster in the kitchen. I had made a large quantity of cashew, coriander and lime cream to go with some fritters. It was a brilliant bright green colour. I popped it in the fridge and when I next opened the fridge, the Kilner jar shot out, landed on the floor and smashed to pieces!   

Anyway, I did my best to keep my cool - in fact I did quite well and breathed my way through it as I cleared up ‍♀️

Afterwards to lift my spirits I went into creative mode and came up with this brownie recipe, now tried and tested on the fussy fam who give it a big thumbs up (they ate half a batch in 1 sitting .

blend together 60g melted coconut butter and 3 large ripe avocados

blend in 150g of date puree (I had already got some dates which i had soaked and blended and i used 150g of it)

mix in 50g @realfoodsource coconut palm sugar and 50g raw cacao powder

blend in 50g of smooth @meridianfoods peanut butter

blend in the thick part of a tin of coconut milk (I drank the rest )

add a pinch of tonka bean powder or a few pinches of vanilla powder along with a couple of pinches of sea salt.

add 1/2 teaspoon of baking powder and of bicarb

Fold in @dovesfarm 200g buckwheat flour

add a couple of handfuls of @realfoodsource 67% chocolate drops sweetened with coconut palm sugar and a handful of pecans nuts or walnuts

Bake at 180 degrees for 25 minutes. Allow it to firm up before taking it out of the tin as it's a squidgy brownie, which is my favourite kind!

I had fun topping my brownies with my gorgeous @berglandhof_ernen cornflowers from Switzerland. The colours are stunning and make my heart sing. I just wish they would post them out to me here in the UK.

Let me know how you get on with this recipe and share a photo! 

< back