paleo chocolate avocado brownies

A vocado. No more words needed.

If you follow me on Instagram though, you might know avocados are one of my food obsessions and I can not stop raving about them and eating them as often as possible – especially on my lchf/ low carb high fat days.

And I am willing to start a petition for the launch of an avocado emoji, which would definitely replace all the smiley, winking in love emojis I use all the time.

Back to one of my favorite fruits – yes avocado is actually a fruit.

I usually go for the classic Californian Hass avocado, 40% of them are grown in the greater San Diego area, which is known to be the avocado capital of the US.

And the green gems are not only super healthy with a high fiber content, low fructose levels and rich in essential vitamins and minerals including vitamin K, B5, B6, C, folate and potassium.

Avocados are a beautyfood and can not only be used in the kitchen, but in your bathroom:

  • Try a mashed avocado as a facemask or a peeling to exfoliate your skin
  • Rejuvinate your hair and sclap by putting it in as a hair treatment
  • It apparently works as natural sunscreen
  • As a cream it also nurishes and moisturises your skin

What do you like to use it for? Beauty or food purposes? I go with both and today I want to share my yummy avocado brownie bites with you. But I am not the only one using avocados for dessert. Brazilians actually use them in ice cream and if you blend the pulp with coconut cream it turns out to be whipped cream.


try them with coffee


Paleo Chocolate Avocado Brownies

  • Servings: 1
  • Difficulty: easy
  • Print
The substitution of avocado in baked goods helps increase their nutritional value by contributing nearly 20 vitamins, minerals and phytonutrients. To top it off, avocados contain a high water content, so they can also make treats softer, chewier and less likely to crumble.
  • Half an avocado
  • 1 tsp of raw cacao powder
  • 1 tsp of physillium husk powder
  • 1 medium egg
  • vanilla extract
  • liquid sweetner of your choice
  • raspberries (optional)
  • chopped nuts (optional)
  • 85% chocolate chips
  1. Blend all our non-optional ingredients in your food processor until you end up with a creamy and smooth batter, make sure there are not green avocado lumps left.
  2. Let the batter then sit for 3-5 minutes for the husk powder to work it’s magic as a thickening agent.
  3. Fill the dough into non-stick muffin tins – or add your optional ingredients for extra crunch or even more chocolate-y deliciousness. I like to fill the tins half way, add a raspberry and top with more batter for a warm berry brownie core.
  4. Bake the brownie bites for 15 minutes at 180° in your preheated oven and let them cool afterwards.
  5. Serve with a nice cup of coffee or a scoop of vanilla ice cream.

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