Salted Caramel Avocado Brownie Bites

I know what you’re thinking. Avocados in brownies is the craziest health food substitution you’ve heard of. You were just getting over the whole add-kale-to-your-smoothie phase. Now this?!

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I can see why you would think this.To be honest I  am still not a fan of all of the health crazes out there as well. I hate green detox juices. They taste like grass with a little sweetness from a green apple. I don’t LOVE kale. There I said it. Two ingredient pancakes made up of eggs and banana? I’d rather run a mile, and I HATE running.

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But before you disown me as a health foodie, I’m going to introduce you to a substitution that will have you questioning your whole baking career. Using avocado as a fat source instead of butter. Avocados are an incredibly healthy fat, containing 975 mg of potassium. That’s more than two times the amount of bananas! Step aside butter, avocado has come, and it’s here to stay.

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Oh wait…I forgot to tell you; there’s a second plot twist. The salted caramel in this recipe is made with dates. It sounds impossible that this sweet little super fruit could taste like caramel, but it DOES. In fact, the dates create a caramel flavor that is nearly identical to the real thing. Go ahead and give it a whirl yourself. Or you can just be my sister and stick to your Little Debbie Cosmic Brownies.

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Salted Caramel Avocado Brownie Bites

Ingredients:

Wet:

  • 1 cup mashed avocado
  • 1/2 cup coconut sugar
  • 1 egg
  • vanilla
  • 2 tbsp almond milk

Dry:

  • 1 cup whole wheat pastry flour
  • 1/4 oats ground into a flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • chocolate chips (optional)

Caramel:

  • 6 pitted dates
  • 1/2 cup water
  • 1 tsp vanilla
  • pink himalayan sea salt

Method:

Preheat oven to 350. Beat avocado and sugar together with an electric mixer. Add in egg, vanilla, and almond milk. In a separate bowl, mix together dry ingredients. Slowly incorporate the dry into the wet. Spray mini muffin tins with non-stick spray and spoon batter into the tins. Bake for 8-10 minutes or until a toothpick comes out clean. Meanwhile, prepare your caramel by microwaving water and dates for 15 seconds. Pour into a magic bullet or blender with the vanilla. Pulse until a smooth texture is achieved. Pipe onto brownie bites and top with sea salt. Store in the refrigerator or freezer for prolonged freshness.


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