AVOCADO CHOCOLATE BROWNIE

INGREDIENTS:

1 cup coconut oil 

1/2 cup maple syrup or agave

3/4 cacao powder 

1/8 tsp sea salt  

1/8 tsp cayenne pepper

1 TBSP cinnamon  

1 TBSP vanilla 

1 tsp nutmeg 

4 medium ripe avocado pulp

zest of one orange

1 cup of raisins

1 cup crumbled walnuts 

PREPARATION:

1st: melt coconut oil in a pot on a low temperature and add to a bowl 

2nd: add the following ingredients and whisk one by one: the syrup or agave, cacao powder, sea salt, cayenne pepper, cinnamon, vanilla, nutmeg. Keep it separately in the bowl.

3rd: Smash in a separated bowl the pulp of 4 medium ripe avocados, add to the mix and whisk

4th: add the zest of one orange, as well

Separate Mix

into 2 bowls: one bowl with 1/3 and one bowl with 2/3 of this mix. 

Add to the bowl with 2/3 of chocolate mix:

1 cup of raisins

1.5 cup crumbled walnuts into small pieces (Sprouted and dried walnuts are much crunchier and tastier)

Spread and freeze for 45 minutes

On a flat tray, about ½ inch tall and 10 by 14 inches approximately. 

Before spreading, add sandwich paper or plastic wrap to the bottom of container to avoid your mix sticking to the pan. 

Spread the 2/3 chocolate mix with raisins and walnuts. Once it is flat, add the 1/3 chocolate mix and spread evenly flat. Then, freeze for 45 minutes.

After Freezing - Assembly

Place paper or plastic on top of the frozen brownie, while still in the tray. Then, flip the pan on top of a cutting board. Take away the container and release the paper that was lining the pan to prevent sticking. Place another cutting board (or a flat plate) on top of the brownie to flip it over on. This will be the serving plate. Once flipped, the brownie has the chocolate 1/3 part on top and the 2/3 part with the raisons and walnuts on bottom. The paper works so it does not stick to the board; you can release it once flipped onto the serving board/plate. Cut in any size you wish and decorate with slices of oranges and mint.