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  • Writer's pictureLeanne Fullwood

Avocado Cocoa Brownies

No messing around here. I wanted something sweet, chocolatey rich and comforting and this is what I got. I absolutely love a brownie. My sister makes some pretty epic brownies (I’ve stolen the recipe and made them countless

times and they are are guaranteed crowd pleaser) so I wanted to take something like a brownie and give it a healthier twist.

With all the healthy baking I do, this recipe uses my storecupbord staples (I have about 10 jars of nut butter in my cupboards at any given time) plus the fresh ingredients of avocado and sweet potatoes. This recipe is gluten free, vegan friendly and refined sugar free so I really this hits the spot for all of you!

Avocado Cocoa Brownies

Makes 9 Squares


125g natural nut butter (I love almond or cashew)

130g cup dairy-free chocolate chips (use regular if non-vegan)

75g mashed avocado (about 1/2 an avocado)

100g cooked sweet potato

60ml coconut or almond milk

2 tablespoons maple syrup

3 tablespoons cocoa powder


1 - Preheat the oven to 160’C

2 - Grease a 20cm Square pan with coconut oil and line with baking paper

3 - Combine all ingredients except chocolate chips in a blended and mix until well combined.

4 - Fold in 100g chocolate chips and transfer to the lined pan.

5 - Level out the batter across the pan, ensuring it sits in the corners and then smooth the surface. Sprinkle over the remaining 30g chocolate chips.

6- Bake for 20 minutes, then remove and allow to cool before removing from the tin and slicing into 9 squares.

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