Healthy Cocoa Avocado Squares
I remember the first time I made Healthy Cocoa Avocado Squares. I had some ripe avocados sitting on my kitchen counter, and I thought, “Why not blend them into something sweet?” Little did I know that combining creamy avocado with cocoa would create such a delightful treat! Healthy Cocoa Avocado Squares are moist, rich, and just the right amount of sweet, making them a perfect healthy snack or dessert. It didn’t take long for them to become a household favorite, and now, every time I bake them, they bring back memories of that first surprising bite.
A Guilt-Free Indulgence
What makes Healthy Cocoa Avocado Squares so special is how guilt-free they feel. Avocados bring in a creamy texture without needing butter or oil, while rich cocoa powder gives these squares a deep chocolatey flavor. I always try to keep my baking on the healthier side, so using ingredients like spelt flour and coconut sugar was a no-brainer. I love that I can indulge in these brownies without worrying about refined sugars or excess fats. Plus, they’re vegan-friendly, so everyone at the table can enjoy them.
Easy to Whip Up
Whenever I need a quick dessert, I turn to my trusty Healthy Cocoa Avocado Squares recipe. The best part? It’s so simple! You toss the avocado, soymilk, maple syrup, and coconut sugar into a blender, then mix in the dry ingredients. Fold in some dark chocolate chips, and that’s it! The batter is ready to bake. In just 20 minutes, you’ll have a tray of chocolaty goodness filling your kitchen with an irresistible aroma. I usually top mine with extra chocolate chips for that added crunch and richness.
A Family Favorite
These Healthy Cocoa Avocado Squares have become a staple for family get-togethers and weekend brunches. I’ve even caught my kids sneaking into the kitchen to grab a square or two before dinner! It’s always heartwarming to see their smiles after the first bite. They love how moist and chocolaty the squares are, and I love knowing they’re eating something wholesome. Whether you’re a seasoned baker or just starting, this recipe is bound to become a favorite in your kitchen too!
Table of Contents
Chef’s Notes-Healthy Cocoa Avocado Squares
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- Make sure your avocado is perfectly ripe—soft to the touch but not mushy. A ripe avocado will blend smoothly and add a creamy texture without any lumps. Too firm, and the batter won’t be as smooth.
- Use a food processor or high-speed blender to achieve a silky, lump-free batter. If you don’t have either, mash the avocado thoroughly and whisk all wet ingredients by hand until smooth.
- When combining wet and dry ingredients, gently fold the batter together until just mixed. Overmixing can result in dense, tough brownies.
- To check if your brownies are done, insert a toothpick or fork into the center. If it comes out with a few moist crumbs but no raw batter, they’re ready. Don’t wait for it to come out entirely clean, as the brownies will continue to set as they cool.
- For fudgier brownies, reduce the bake time by 2-3 minutes. For a cakier texture, bake an additional 2-3 minutes.
Healthy Cocoa Avocado Squares
Dive into the delicious world of Healthy Cocoa Avocado Squares! These brownies are a game-changer, blending creamy avocado with rich cocoa for a guilt-free indulgence. Perfect for dessert lovers seeking a nutritious twist, these treats are moist, chocolaty, and insanely easy to make. Whether you’re a seasoned vegan or just exploring plant-based delights, this recipe will become your go-to favorite. Get ready to impress your friends and family with these irresistibly healthy brownies that don’t compromise on taste. Let’s bake something extraordinary today!
4
squares10
minutes20
minutes200
kcal15
minutes45
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients
1/2 ripe avocado mashed to creamy perfection
1 cup unsweetened soy milk plus 2 tablespoons
1/4 cup pure maple syrup
1/2 cup coconut sugar
- Dry Ingredients
1 cup sprouted whole grain spelt flour for added nutrition
1/2 cup unsweetened cocoa powder
1 tsp baking soda for lift
1/2 tsp sea salt to enhance flavors
- Extras
1/2 cup dark chocolate morsels scattered throughout
- Alternative Ingredients:
Soymilk: Almond milk cashew milk, or coconut milk for soy-free option.
Coconut sugar: Organic brown sugar can be used though it introduces refined sugars.
Spelt flour: White whole wheat flour or gluten-free all-purpose flour for gluten sensitivity.
Avocado: Canola or vegetable oil in a 1:1 ratio if avoiding avocado.
Directions
- Prepare Baking Dish: Begin by setting your oven to 350°F. Lightly coat an 8 x 8-inch baking pan with your preferred non-stick spray or a thin layer of coconut oil to prevent sticking. This should take about 5 minutes.
- Blend Wet Ingredients: In a high-speed blender or food processor, combine the mashed avocado, soy milk, pure maple syrup, and coconut sugar. Blend until the mixture is smooth and creamy, approximately 15-20 seconds.
- Mix Dry Ingredients: In a spacious mixing bowl, whisk together the sprouted whole grain spelt flour, unsweetened cocoa powder, baking soda, and sea salt until evenly distributed.
- Combine Mixtures: Pour the blended wet ingredients into the bowl containing the dry mixture. Gently fold in the dark chocolate morsels until the batter is well combined and uniform.
- Bake the Brownies: Transfer the batter into the prepared baking dish, spreading it evenly. Sprinkle an additional handful of dark chocolate chips on top for extra chocolaty goodness. Place in the oven and bake for 15-20 minutes or until a fork inserted into the center comes out clean.
- Cool and Serve: Allow the brownies to cool in the pan for at least 15 minutes to set properly. Once cooled, cut into 4 delightful squares and serve. Optional: Add a dollop of dairy-free whipped cream or a drizzle of extra maple syrup for enhanced flavor.
Equipment
- food processor
- baking sheet
- mixing bowls
- measuring cups and spoons
- casserole dish
Notes
- For the best texture, ensure your avocado is perfectly ripe—too firm and it won’t blend smoothly. These brownies pair wonderfully with a scoop of dairy-free vanilla ice cream or a drizzle of almond butter. To add a nutty twist, consider mixing in chopped walnuts or almonds. For a richer flavor, substitute half of the spelt flour with almond flour. Storing them in an airtight container will keep them moist for up to five days, or freeze individually for longer storage. Experiment with different dark chocolate types to find your preferred sweetness and bitterness balance.
Nutrition Facts
- Calories: 200kcal
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 20g
- Protein: 5g
- Vitamin A: 5IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 3mg
FAQ-Healthy Cocoa Avocado Squares
Can I replace the avocado with something else?
Yes! If you want to avoid avocado, you can substitute it with 1/4 cup of canola oil or vegetable oil. This will maintain the moisture but slightly change the texture.
How can I make the brownies even fudgier?
For fudgier brownies, reduce the bake time by 2-3 minutes, or add 2 tablespoons of melted dark chocolate to the wet ingredients for an extra-rich texture.
Can I use a different type of flour?
Absolutely! You can substitute spelt flour with white whole wheat flour or a gluten-free all-purpose blend. Almond flour also works for a richer, denser texture, but you may need to reduce the amount of milk slightly.
How do I store the brownies for later?
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before serving.
Are these brownies suitable for kids?
Yes, these brownies are kid-friendly, as they are low in sugar and packed with healthy fats from avocado. You can also reduce the sweetness further if needed for younger palates.
