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2/3 cup agave nectar or maple syrup
1 large ripe avocado
1/2 cup raw cacao powder
1/2 coconut oil
1/4 cup plant milk
1 tbsp apple cider vinegar
1/4 cup coconut flour
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 cup coconut oil
1 cup cacao powder
3 tbsp agave nectar or maple syrup
For the brownies:
To your food processor combine the peeled avocado, syrup, coconut oil, cacao powder, milk, vinegar and process until smooth! Set aside. In a separate bowl combine the almond flour, coconut flour, baking soda and powder. Mix until well combined. Add the chocolate mixture that we made in the food processor to the bowl of flour and mix well until combined. Pour into a baking tray lined with parchment paper and bake in the oven for 40 minutes maximum at 165 -170 degrees Celsius.
For the chocolate ganache:
Combine all ingredients into your food processor and process until smooth!
Once your brownies are out of the oven you can either eat them hot and poor the ganache over the hot brownies. This will make for a gooey dessert and your ganache will probably be melting all over the place! Or you can remove your brownies from the oven and let them cool completely before topping it with the ganache.
These brownies don’t have a lot of sugar in them so the result is a very dense DARK chocolate. If you want it to be sweeter just add more maple syrup in the brownie recipe.
If you put your brownies in the fridge after topping it with the frosting, the frosting will harden quite a bit, since it is made with coconut oil and coconut oil hardens in the fridge. To avoid this and keep your frosting soft you can leave it at room temperature.