Whether you’re a vegan or not, these brownies are too good to discriminate against! Dairy-free, Gluten-Free, Soy-Free, and so damn good!
If there is one thing any of you should know about me, it’s that I LOVE CHOCOLATE in every one of its forms! From the good ole days of being ten years old and eating three packs of chocolate pop-tarts a day and drinking Yoohoo’s, to eating a double chocolate cake still every year on my birthday. Chocolate has flowed through my veins since birth, and NOTHING will ever derail my love for one of the greatest blessings on this planet!
However, as a child and still today, I struggle with eczema. When I was younger, I would spend the night scratching my skin raw until it bled because the eczema would be so awful. Looking back now, I know my diet as a child contributed a lot to the severity of it. Today, I don’t consume nearly as much dairy as I did as kid, and as a result my eczema is much more tolerable (There will be a whole blog post talking about skin and diet soon!). Lately, I’ve found myself experimenting with more dairy and my skin has made it clear- it’s a no go. This week I’m experimenting and going completely dairy-free and *mostly* plant-based to see how much of a difference it really makes! I’m looking forward to incorporating some new and vegan friendly meals into my diet!
First on the agenda: AVOCADO BROWNIES! Vegan Edition
A lot of different avocado brownie recipes call for two eggs, but I wanted to challenge myself and try to make them vegan. If you want to substitute the cashew milk for eggs, go for it! They just won’t be vegan.
- What You Need:
3oz Ripe Avocado (roughly 1 1/2 avocados)
- 60ml Pure Maple Syrup
- 3/4 cup Cashew Milk
- 6-ish tsp of Granulated Sugar (you could use coconut sugar, date sugar, or whatever you prefer)
- 1 tsp vanilla extract
- 1 cup Almond Flour
- 1/2 Cacao or Cocoa Powder
- 1 tsp Baking Soda
- Dash of Pink Himalayan Salt
- Chocolate Chips (I used 30g of dairy-free chips!)
Yield: 12 Brownies (if you cut 3×4)
Macros for 1 Brownie: ~ROUGHLY 125 calories/7g Fat/12g Carbs/2.5 Protein
Mix the avocado, syrup, vanilla extract, cashew milk, and sugar together in one bowl. Mix the almond flour, cacao powder, baking soda, and salt in another. Slowly add and whisk the wet mixture into the dry. If the batter tastes a little too bitter for your liking from the powder, just add a little more sugar! Mix well so the flour and avocado blends.
This is the part that always screws with me and the worst of the process! Perhaps it’s my oven, or maybe just me, but it seems I can never cohesively leave something in on one temperature for the entire duration. I baked on 350* for about 15 minutes. The middle wasn’t to my liking so I bumped it up to 400* for about another 15 minutes. Your luck and skill may vary, so just keep an eye on em!
Let them cook for a good while so they have a chance to solidify. I left mine in the the fridge also for about 20ish minutes. Since there is no egg in this recipe, which helps gives a structure, the brownies do have a hard time keeping shape. However, these bad boys are so moist and gooey that you can mold them however you want and it doesn’t really matter! If you’re like me anyways, as long as it’s a big mound of chocolate-y goodness, it’s a win either way!
Put them in your mouth, close your eyes, have a moment of silence for the mouth orgasm you’re experiencing, and resume chewing and swallowing. Serve alone or pair with your choice of ice cream and BOY, OH BOY! You’re welcome.
If you decide to make these, let me know how yours turn out!