Fat Bomb Avocado Brownies
These avocado brownies are packed with healthy fats like almond butter, collagen, and coconut oil. They are a great gluten-free paleo dessert that’s high in protein and low in carb. Also the batter is made in a blender and insanely easy.
Servings 12 bars
Ingredients
- 1/2 cup coconut oil melted
- 1/4 cup almond butter or sunflower butter for nut free option
- 3/4 cup of mashed avocado 1 medium ripe
- 2 large eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/3 cup cacao powder
- 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dairy-free dark chocolate chips
- 1/3 cup chopped walnuts optional
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square pan with coconut oil and line with unbleached parchment paper.
- In a food processor, combine the coconut oil, almond butter, avocado, eggs, sugar, vanilla, coconut flour, cacao powder, collagen, baking soda, and salt. Process until just smooth – a few pulses will do, you don’t want to overmix! Alternatively, you can mash the avocado and mix by hand.
- Stir in half the chocolate chips and walnuts if using, and fold the batter to make sure it’s fully incorporated. Pour the batter into the prepared pan.
- Top the brownies with the remaining chocolate chips and walnuts, if using, and press lightly into the batter.
- Bake for about 25 minutes or until the sides pull away from the pan and the top is crackly. Remove from the oven and allow to completely cool before cutting into 12 squares. Leftovers keep in the fridge for up to a week.