Paleo Avocado Brownies

I know it sounds strange…avocado as a main ingredient in brownies? But these are good. Like, chocolate-y and super moist good. And I promise you can’t even taste the avocado. It just adds extra moisture and nutrients. 🙂

This recipe is adapted from Tgipaleo.com (one of my go-to sites for amazing and easy recipes). http://www.tgipaleo.com/2012/02/16/avocado-brownies-2/

Ingredients:

1/2 cup Unsweetened Chocolate, melted in 1 T Coconut Oil

3 Small Avocados (or 2 Large)

1/2 cup Honey

3 Eggs

1/4 cup Unsweetened Cocoa Powder

1 T Vanilla

1 T Coconut Flour

1 t Baking Soda

1/2 t Salt

Instructions:

Puree the avocado in a food processor.  Try to get out all of the lumps.

Beat all remaining ingredients together with the avocado in a bowl with an electric mixer until smooth and fluffy.

Spoon batter into a greased 8×8 baking dish.

Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean.

These look and taste like regular brownies. They’re more light than thick and fudge-y, but I actually kind of like them that way. I would also recommend storing these in the refrigerator to maximize their freshness. They’re excellent when served cold. 🙂

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Yum!

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So I currently have some stuff in the works. I’m planning on doing a 21 day “cleanse” to maximize my energy for the busy months of August and September and get my digestive system feeling more balanced. I’ve been indulging in sugary foods like chocolate, honey, maple syrup, and dried fruit a lot lately (as well as some non-Paleo treats, like the cupcakes I recently had at my friend’s bachelorette party). These are all fine in moderation, I’ve just been indulging a lot lately and feel kind of “blah” because of it. I have some Young Living essential oil cleansing products on the way and once I figure out a good strategy for a sugar-detox I’ll be sure to post my plan! In the meantime, I’ll share a couple of updated pictures of our puppy, Butters. 🙂

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Paleo Chocolate and Berry Cream Pie

I recently came across a delicious recipe on consideritjoybaking.com that I knew I had to try. I slightly altered some of the ingredients (like the berries) and added more chocolate (of course), but the creamy, cheesecake-like filling and “graham cracker” crust are the same.

If you’re someone who wants a no-bake dessert for those hot, summer months, this is for you! Link to original recipe: http://consideritjoybaking.com/2013/06/29/strawberries-and-cream-no-bake-pie/

Chocolate and Berry Cream Pie

Graham Cracker Crust Ingredients:

1 1/4 cup raw pecans

1 TBSP melted ghee or coconut oil

a few dashes of salt

8 medjool dates, pitted

Pie Filling Ingredients:

3/4 cup coconut cream concentrate (also called coconut manna or coconut butter)

1/2 cup honey

2 tsp. vanilla

1 1/4 cup canned, full fat coconut milk

2 TBSP coconut oil, melted

Fresh fruit of your choice

Melted Enjoy Life chocolate chips or homemade chocolate for topping is optional

Start by putting the nuts for your crust into a food processor.  Pulse until they are ground into meal.  Then add the rest of your crust ingredients. The consistency should be enough “sticky” enough to press together.

Press the crust into your pie pan.

Put the pie crust in the refrigerator while you work on the filling.  Go ahead and wash your food processor, because you are going to use it to make your pie filling.  You will have to warm up your coconut cream concentrate to get it into a liquid form.  Try to make sure all of your ingredients are room temperature or a bit warmer, otherwise the coconut will turn hard again if exposed to cold temperatures.

Blend all pie filling ingredients until smooth.  Pour into pie crust.

I would recommend freezing the pie for about 30 minutes and then adding the chocolate. The cream filling will go from liquid-y to firm and it will be much easier to drizzle the chocolate over it. You can also add your berries now (if you don’t mind eating them frozen) or later when you’re ready to serve the pie. I had to store the pie in the freezer because thawing it in the fridge caused the pie to fall apart, but when the pie was frozen the cream filling was perfect!

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I just used blueberries because that’s what I had on hand at time time. In the future I’d love to try using strawberries and raspberries!

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