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.