top of page

Cocoa and avocado brownie


• 150 g (1 cup of 200 ml) mashed avocado

• 40 g (3 tablespoons) of melted coconut oil (you could also use butter or ghee)

• 2 large whole eggs

• 100 g of coconut sugar or brown sugar

• 40 g (3 tablespoons) of 100% cocoa powder

• 25 ml of cold water

• 90 g (1 cup of 200 ml) gluten-free flour mix (I used coconut flour, oat flour, almond flour and rice flour)

• 1 handful of chopped pecan, approximately 50 g

• 40 g of dark chocolate drops

• 40 g of dark chocolate drops

• 1 teaspoon baking powder

• 1 teaspoon of baking sod

• 1 tablespoon (dessert) of apple cider vinegar to activate the baking soda (can be white alcohol vinegar)


Place the avocado in a blender and add the eggs, sugar and coconut oil.Pour the mixture into a bowl, mix the vanilla extract and add the gluten-free flour alternating with the water. The texture of the mixture must be creamy, not liquid.Add the chocolate drops and chopped nuts. Finish by adding baking powder, baking soda and vinegar.Pour the dough into a small baking sheet (24x15) lined with parchment paper and bake for approximately 25 minutes in an oven preheated to 180 degrees.

1 view0 comments

Recent Posts

See All


bottom of page