Nutella Chococado Brownies
Controversial opinion: I personally am not a fan of the ever popular 'raw' brownie! Terrible, I know. However, on my quest to live as healthy a lifestyle as possible, I rustled-up this incredibly light, but still indulgent recipe for brownies. It's dairy free, gluten free and 'sugar free' too which is quite the feat to kill three birds with one stone.
Any guesses as to why this is a 'Chococado' brownie? Well, believe it or not but the secret ingredient is actually avocado. Yes, our creamy green friend that's bursting full of Vitamin E and healthy fats, and is more often or not smashed over rye bread or scooped into our green smoothies. It sounds bizarre but trust me, it works, and no, you can't taste it!
My original recipe is over on my blog (search 'Chococado Brownies'), but I fancied giving this versatile brownie an update. Chocolate and hazelnuts is a classic combination so with a few tweaks, this has transformed into a Nutella Chococado brownie...
Makes 9 squares
(Makes 9 squares)
- 1 Cup (100g) Ground Hazelnuts
- 1 Cup (100g) Coconut Sugar
- 4-5 heaped Tbsp Raw Cacao
- 1/2 Tsp Baking Powder
- Pinch of Salt
- 1 Ripe Avocado
- 1/2 Cup Nut Milk (Hazelnut being the obvious choice!)
- 1 Tsp Vanilla Extract
- A handful of Dark Chocolate Chips (Optional)
- 1 heaped Tbsp Nutella/Dark Chocolate Nut Butter Spread (Optional)
- Pre-heat your oven to 180 degrees celsius. Grease and line a square brownie pan and set aside.
- Add your ground hazelnuts, coconut sugar, raw cacao, baking powder and salt to a large mixing bowl, and stir it all together.
- In a small cereal bowl, mash up your avocado until smooth and as lump-free as possible. Pour in your nut milk and stir everything together until you have a smooth, milky green mixture. Add in your vanilla and stir to combine.
- Pour your green mixture into the dry ingredients and mix to combine. Add in your chocolate chunks and Nutella/Dark Chocolate Nut Butter Spread if using.
- Pour the mixture into your brownie pan and put in the oven to bake for 18-20 minutes. It will feel very squidgy to touch but should have a 'film' that's set over the top. Leave to cool and then pop into the fridge for at least 4 hours or overnight to fully set. Cut into slabs and enjoy!
What are your favourite healthier, alternative brownie recipes? Do you use avocado in any of your healthy bakes? What's your favourite lighter indulgence recipe?
Also, if you're in need of some amazing dairy free gifts you could never go wrong with a dairy free hamper
mouth-watering to share?