Carrot Avocado Brownies with Sunflower Seeds
Carrot Avocado Brownies with Sunflower Seeds
Cut individual brownies, wrap them in plastic, and pop them in a plastic bag in the freezer. The high fat content allows them to freeze great! A small brownie is rich and satisfying with a strong cup of tea.
Prep time: 20 minutes
Total time: 1 hour plus 2 hours for cooling time
Yield: 9 to 15 brownies
Need: 8x8 baking pan, parchment paper
Ingredients
1 ½ cup sliced carrots
2/3 cup full-fat coconut milk
35 drops liquid stevia
1 tablespoon maple syrup
2 small avocadoes (about 1 cup mashed)
1/2 cup unsweetened cacao or cocoa powder
1 teaspoon high-mineral sea salt
zest of 1 orange
1 2/3 cups organic creamy almond or sunflower seed butter
¼ cup toasted sunflower seeds
Directions
Preheat oven to 325°. Line an 8x8 square pan with parchment paper and set aside.
In a small pot, cover carrots by 1-inch of water. Over high heat, bring carrots to a boil, and reduce heat to medium until carrot are soft, about 30 minutes.
Place the remaining ingredients, except for the toasted sunflower seeds in a food processor and process until smooth, about 1 minute, scraping down the sides of the bowl as necessary.
Rub a little olive oil on the parchment paper, and scrape the brownie batter into the pan. Top the batter evenly with the sunflower seeds.
Bake in the middle of the oven for 35 to 50 minutes, until a knife comes out clean.
Cool for 2 hours on the counter, wrap with plastic, and cool in the fridge overnight.
Cut brownies, and enjoy!
