AuthorIAmACleanEaterTeamCategoryDessert, Family Friendly, Meal PlansPreheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and process/blend until smooth.
Stir the avocado and date syrup into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
Add the cocoa powder and cassava flour gradually, mixing until incorporated.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.
Place frosting ingredients in a food processor or blender along with the cocoa powder and date syrup.
Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or date syrup if needed to taste.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
Ingredients
Directions
Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and process/blend until smooth.
Stir the avocado and date syrup into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
Add the cocoa powder and cassava flour gradually, mixing until incorporated.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.
Place frosting ingredients in a food processor or blender along with the cocoa powder and date syrup.
Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or date syrup if needed to taste.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
