As an endurance and OCR athlete, as well as overall wildlife enthusiast, I love going on long workouts, hikes, and adventures for upwards of five hours. That said, I need to stay properly fueled to make the most of my time outdoors. Rather than cramming a bunch of gels or sugar-laden bars down my hatch, causing energy spikes followed by energy crashes and GI distress, I choose to fuel with real food.
My avocado pecan brownie recipe gives you sustained energy throughout your long workouts. Even if you aren’t training for hours, these little nuggets are perfect for camping or hunting trips. They are easy to travel with and require no refrigeration.
Avocado Pecan Brownies
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 4 oz (70% or darker) Organic Baking Chocolate or Chocolate Chips
- 1 T Coconut Oil
- 2 Large Avocados
- 1/4 c Local Raw Unfiltered Honey
- 1/4 c Navitas Naturals Cocoa Powder
- 1 T Vanilla
- 1 T Coconut Flour
- 3 Eggs
- 1/2 t Baking Soda
- 1/2 t Gluten Free Baking Powder
- 1/2 t Celtic Grey Salt (I like to add a bit more; I like the sweet/savory combo)
- 1 Tbsp Organic Coffee Grounds
- 1 Cup Chopped Toasted Pecans (You can modify with walnuts!)
- In a double boiler (or glass bowl placed on top of a medium pot with water), over low-medium heat (can’t be too hot or it will scald chocolate). If you are using a chocolate block, break it into smaller pieces before. It will melt faster. Be sure to stir frequently.
- Puree both avocados in the food processor. (Tip: Make sure there aren’t any chunks.)
- Fold the chocolate in with the avocados in the food processor.
- Add remaining ingredients and puree until creamy smooth.
- Remove blade from food processor and fold in pecans with a spatula.
- Grease an 8×12, or 8×8 pan (if you want thicker brownies) and pour the batter, smoothing out the edges.
- Bake at 350 degrees for 30 mins. Cool and serve.