These brownie bites came out of a failed attempt to make grain-free, dairy-free, plant-based brownies. It turns out coconut flour works better pressed into brownie balls instead. Try out different toppings and let me know how they turn out!
Avocado Brownie Balls
These brownie bites are gluten-free, dairy-free, plant-based, and use organic medjool dates as a natural sweetener. Get creative with toppings and let me know what you think!
Ingredients
Batter
- 1 cup date paste (click for recipe)
- 1 large ripe organic avocado peeled, pitted, & mashed
- ¾ cup unsweetened coconut milk*
- 1 cup cassava flour
- ½ cup unsweetened cocoa powder*
- 1 teaspoon baking soda
- 1 teaspoon tapioca flour
- ½ teaspoon Redmonds kosher salt
- ½ cup pure organic unsweetened cocoa nibs or unsweetened chocolate chips*
Topping
- 1 cup finely chopped coconut optional
Instructions
Prep
- Preheat oven to 350℉ and line an 8x8 inch baking pan with parchment paper.
Batter
- Combine 1 large ripe organic avocado, ¾ cup unsweetened coconut milk*, and 1 cup date paste in a large bowl.
- In a separate bowl, combine 1 cup cassava flour, ½ cup unsweetened cocoa powder*, 1 teaspoon baking soda, 1 teaspoon tapioca flour and ½ teaspoon Redmonds kosher salt.
- Stir the flour mixture into the avocado mixture until fully incorporated. Fold in ½ cup pure organic unsweetened cocoa nibs or unsweetened chocolate chips*. Batter will have a fluffy cookie dough consistency.
- Scoop the batter into the baking pan and spread evenly.
- Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
- Scoop brownie bites with a 1-inch dough scoop. Roll in 1 cup finely chopped coconut (optional). Store in the refrigerator in an airtight container. Freeze up to 6 months.
Notes
*Check ALL LABELS for any additives. Ingredients should not have any extra gums, alcohol sugars, etc.
Did you make this recipe?
Let me know how it turned out for you in a comment below!
