Happy New Years friends! I’ve been going crazy in the kitchen recipe testing these fudgy chocolate frosting cassava brownies (sugar free, paleo, keto) lately!
I have to admit these fudgy chocolate frosting cassava brownies (sugar-free, paleo, keto) blew our mind! These brownies are completely sugar-free, super easy to make and the most nutritious, good for you ingredients. I made them sugar-free with the brand Lakanto monk fruit if you want to use coconut sugar or any other granulated sugar go for it but I promise it won’t be missed while using this combination. I’ve tested this recipe over 4-5 times and every time we are in heaven.
If you are in Body Ecology I would save this for a Stage 2 recipe or just a once in awhile treat for a holiday or birthday. If you are like me I can only have cassava flour once in a while. Also, I would use an egg replacement instead of eggs if you are following the B.E.D. food combining recommendations. I plan on also trying to use almond flour versus cassava to test the consistency.
How to store fudgy chocolate frosting cassava brownies (sugar-free, paleo, keto):
Store brownies in the fridge for about 1 week at tops you can enjoy the brownies cool or my favorite is to heat them up in the oven for 5 minutes and it will bring back the soft gooey texture you may be looking for.
Your Chocolate Avocado Frosting dreams have come true:
If I could make these brownies for every one of you I would just out of pure excitement! the brownies are amazing on their own but when the frosting is added. OH MY WORD! game changer – I’m already dreaming up other recipes to use this frosting recipe. (think mini donuts & mini cupcakes!) Already drooling!
I can’t promise this will be my last recipe before the new year but if it is I hope even more that you love it and keep it for the years to come for you and your families events. I’m already thinking of these fudgy brownies for my birthday – i mean it’s only 6 months away. 😉
Place brownies in the fridge if they aren’t eaten all at once – you can eat them cold or place in the oven to warm for 5 minutes and they will soften up the cassava flour.
Adaptogen options: add 2 teaspoons of powdered reishi into the frosting for extra healing vibesi used the Sun Potion brand.
*I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee.
- brownie pan
- mixer or food processor
fudgy chocolate frosting:
- 2 organic avocados
- 2 Tablespoons coconut oil
- 6 Tablespoons cacao powder
- 1/2 Cup Lakanto Golden Raw Monk Fruit (use MYTINYLAGUNA for 20% off)
- 6 drops of vanilla cream stevia
- place all the brownie ingredients into mixer or bowl
blend all the brownie ingredients in the mixer or by hand until fully smooth.
- bake the brownies.
Line a brownie sheet with parchment paper and coconut oil and pour in your brownie mix. bake at 350 degrees for 35-40 minutes. You will know they are finished when you put a fork or toothpick in the middle and the fork comes out completly clean.
- let cool.
let your baking pan cool for about 30 minutes or if you are really patient i HIGHLY recommend placing the whole pan into the fridge overnight this will make it SUPER EASY to frost the next day.
- make your CHOCOLATE frosting!!
Making the frosting is my all time favorite part – place all the frosting ingredents into a food processor and press go until the frosting is nice and smooth. If you want it a little richer in chocolate add another tablespoon or two of cacao powder we found 6 tablespoons was just the perfect amount for our taste buds.
- Now frost those brownies.
Frost your brownies fully – use all the frosting or depending on how big your avocados were you could have leftovers – save to put on apples or just a snack for later OR just layer more onto your brownies – trust me I’m positive no one will complain. 🙂 ENJOY XO