Fudgy Avocado Brownies

Episode 2 of I'm home alone and I make dessert for dinner. This time it's brownies!

While maybe not the best choice for supper, especially since I read my Health Coaching textbook as I eat (haha!), these are freaking amazing.

And refined sugar-free, gluten-free, vegan, paleo, blah blah blah.

*** As I found out the next day, these brownies are 500% better after sitting in the fridge overnight (or at least 4-6 hours). So unless you plan on eating all the batter straight out of the bowl (which is a valid and delicious option), I suggest chilling them completely before eating.

Fudgy Avocado Brownies 

3 big spoonfuls of almond butter (I used Dark Chocolate & Coconut Kalot Almond Butter - it's Whole 30 compliant and sweetened with dates 😍)

1 spoonful of coconut oil

1/3 of an avocado

2 hearty spoonfuls of unsweetened applesauce

a 2 second pour of maple syrup

3 heaping spoonfuls of tapioca flour (I imagine almond would work too)

2 spoonfuls of unsweetened cocoa powder

handful of raw cocoa nibs

handful of raw pecan pieces

sprinkle of sea salt 

• Preheat oven to 350 degrees
• Grease a bread pan with coconut oil (if you need more fudge in your life, double the ingredients)
• Melt the almond butter and coconut oil together (microwave for 30ish seconds or use the stovetop)
• In a bowl, mix together the dry ingredients: tapioca flour, cocoa powder and salt.
• Add the softened almond butter and melted coconut oil to the bowl and mix til combined.
• MASH the F out of that avocado. Add to batter.
• Add maple syrup and applesauce. Stir everything together well. 
• Fold in cocoa nibs and pecan pieces. 
• Spread batter in bread pan and bake for 13-14 minutes (edges will look cooked, middle will still jiggle)
• Please exercise control and let chill completely in fridge before devouring :)

Because brownies "a la mode" are always better, I enjoyed these with Forager cashewgurt (unsweetened plain) and blueberries.