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 these hazelnut brownies are 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 these 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 hazelnut brownies were like dark chocolate, so on the bitter side. 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. 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.
For another brownie recipe, you may also like the Hemp Seed Butter Brownies (vegan, sugar-free).
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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.
- 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 cup 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
Preheat oven to 350F.
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).
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 a few for decoration) and incorporate them with a spatula or spoon.
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).
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 feel free to add more sweetener, or maybe few chopped figs.