Vegan Chocolate Brownies
1 pack of Low Carb Chocolate Cupcake Mix
1/2 cup 99% Sugar-Free Choc Chips
Blend/blitz together – 1/2 a soft avocado, 1/2 cup coconut oil, 2/3 cup milk of choice and 2 Tablespoons chia seeds – let this mix sit at least 15 minutes whilst you chop and prep the rest of your brownie ingredients.
Combine the Chocolate Cupcake Mix, Grated zucchini, chopped nuts and dark chocolate in a bowl, then add the avocado mix and combine well.
Transfer the mix to the tray and bake for 30-40 mins
Let cool and then chill in the fridge for a few hours (even better overnight) before slicing (the fridge is what makes it the fudgiest)
Serve at room temp.
Keeps for 5 days in the fridge or 3 months in the freezer.
Add a combo of white and dark chocolate chips
- We use unsweetened almond milk in our baking.
- You can use 2 x eggs in place of the Avocado and Chia 'eggs'
- Peel the zucchini first if you are trying to hide the veggies from the kids
Calories 189, Protein 4 grams, Fat 17 grams, Saturated Fat 9 grams, Carbs 5 grams, Sugar 1 grams, Sodium 69 milligrams
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