2 Tbsp milled flax seeds
4 Tbsp purified water
1 large avocado or 2 medium avocados
1/2 cup organic unsweetened applesauce
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut flour (or almond flour)
1/2 cup organic cocoa powder
1 tsp baking soda
1/4 tsp pink Himalayan salt
8 – 10 oz mini chocolate chips (vegan, gluten-free)
Preheat oven to 350 degrees. In a small bowl stir together flax seeds and water and set aside.
Peel avocados and banana and smash with a fork. In the food processor, add avocados, banana, applesauce, maple syrup and vanilla extract. Blend until smooth.
Add to the food processor, flax seed mixture, flour, cocoa powder, baking soda, and salt. Blend till well incorporated.
Grease an 8” x 8” square pan with coconut oil. Pour brownie mixture into pan. Sprinkle the top of the brownie dough with chocolate chips. Bake 22 to 25 minutes. Allow cooling for at least 15 minutes before cutting.
Keep in a sealed container in the refrigerator.
Taste your batter before you bake, if it isn’t sweet enough for you, add a little of your preferred sweetener. I don’t recommend adding too much maple syrup because the brownies will be runny. We didn’t add more sweetener to these brownies because we were trying to keep the sugar level low. We often use dried stevia from a real stevia plant (just a little goes a long way).