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Extra Dark Avocado Hazelnut Brownies

These beauties are egg free, dairy free, lectin free and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao. I’ve made many brownies in the past, but never without eggs, or sweet potato so I decided to give it a try. It worked like a charm and it’s absolutely delicious.

Egg free, dairy free, grain free, sugar free baking

There is no applesauce, bananas, sweet potato or any other known binder either. It just worked, regardless. Even my fussy husband loved it, and he is not that much into baked goods. Lately I’ve been suspecting chocolate for triggering my acid reflux, so this brownies were also a little bit of a test after about two weeks of not having any chocolate at all. Surprise surprise, I did not have any reaction at all, so I suspect it was the brand of chocolate I used last time, not the cacao or chocolate in itself. Last time I used Madecasse 95% chocolate discs, which is sweetened with cane sugar, but the sugar is less than 1g so technically compliant, and I went for it. I think the little bit of cane sugar does not agree with me. This time I came back to a brand I’ve been using in the past, Pascha Chocolate, 100% chocolate chips, and had no reaction at all. I’m really happy chocolate can be back into my diet without annoying consequences. Pascha has many types of chocolate, but this one is the exact one I use.

My brownies were like dark chocolate, so on the bitter side, so if you want a little more sweetness simply add more sweetener.  I only used 4 tsps granular Swerve, so there is plenty of room to add more. Feel free to replace it with Stevia or Lakanto Monk Fruit sweetener. For the hazelnut butter I use Dastony, which is a little expensive but hazelnuts are expensive in general and this one is raw, organic, pure hazelnut butter. And finally, let’s see this recipe. Oh, and this quantity is perfect for a 7 x 5 x 1.5 in pyrex glass baking dish.

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Extra Dark Avocado Hazelnut Brownies

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By Claudia Curici Serves: 6
Prep Time: 10 minutes Cooking Time: 20 minutes

These beauties are egg free, dairy free, lectin free and basically made with just three main wholesome ingredients: avocado, hazelnuts, cacao.

Ingredients

  • 1 1/2 ripe avocado
  • 1 cup coarse hazelnut flour (I used raw hazelnuts I processed in my CusineArt).
  • 1/4 cup raw cacao powder
  • 3 tbsp hazelnut butter
  • 1/3 100% chocolate chips
  • 4 tsp Swerve
  • 3/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tbsp avocado oil (plus a little more for greasing the dish)
  • pinch of Himalayan pink salt

Instructions

1

Preheat oven to 350F.

2

Grind the raw hazelnuts in a food processor until you get a coarse flour (the brownies had crunch and texture from the bigger pieces of hazelnuts).

3

Add all the ingredients (minus the chocolate chips) to the food processor and process until well mixed, but don't over do it. You will get a thick paste. Add most of the chocolate chips (keep few for decoration) and incorporate them with a spatula or spoon.

4

Fill the greased baking dish with the paste / dough, level and add the rest of the chocolate chips on top (you can skip this, but it for good looks). Bake for 20 minutes. Cool before cutting. You can eat them warm or cold, I store mine in the same container, which has a lid (the practicality of Pyrex).

Notes

This makes 6 square muffins, decent adult size. If you will use a bigger dish you will have to adjust quantities, this is the perfect size for a 5 x 7 x 1.5 in Pyrex glass baking dish. The taste of this brownie is on the bitter side, so if you want something sweeter fee free to add more sweetener, or maybe few chopped figs.

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5 Comments

  • Reply
    Liz Brumer-Smith
    July 7, 2018 at 4:28 am

    I tried these as our 4th of July dessert. They were a hit dry and ended up being bitter even though I put 2 tablespoons of swerve in. Next time I will put a 1/4 cup and be really careful with my hazelnut flour measurements so it’s not as dry.

    • Reply
      Claudia
      July 7, 2018 at 5:27 pm

      Hi Liz, regarding the bitterness, yes for some people this might be too bitter, not for anyone who doesn’t enjoy 90% and above chocolate. Regarding the dryness, it can be the size of your avocados too. You can up your avocado oil too. Usually with these type of brownies, if you add a little extra fat it’s not going to ruin the cake, it’ll just make it more moist. So yea, if your avocados run on the small size, maybe just add 2 of them instead of 1 1/2.

  • Reply
    Gigi
    July 25, 2018 at 6:46 pm

    Hi Claudia, what are your thoughts on switching out the hazelnut butter for almond butter? TIA.

    • Reply
      Claudia
      July 25, 2018 at 8:15 pm

      I think it will work well. There is something about hazelnut and cacao that works really well (we all know how good nutella is) but it works with any kind of butter. Taste will slightly differ. I haven’t tried this version yet but have made other brownies with almond butter. Make sure is blanched almond butter if you follow the plant paradox. xx

  • Reply
    Sue S.
    February 13, 2019 at 9:15 pm

    First of all, you have a great site and am always inspired by your creations. I am at the 6 week mark of the plant paradox and it has been a lot of fun trying new foods and recipes. I made these for Valentine’s Day tomorrow but had to test the product and they are rich and satisfying. I used 2 avocados, tahini, 2 T. Swerve, half hazelnut/pecan flour and Lilly’s 55% stevia sweetened mini chips. They are almost moouse like, they may needed longer due to the extra avocado, but honestly I would make them again the same way or enjoy tweaking the recipe another way. I am writing this recipe down to keep it handy. Thank you for sharing and supporting others on a healthful journey.

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