Gooey Goodness Brownies with Avocado Mousse Frosting

If you want a bite of chocolate goodness, keep reading. This recipe is worth every bite. Not only is it tasty, but it is filled with nutrient dense ingredients and healthy fats as well. Plus, they are egg-free, gluten-free, and dairy free. I think I found a winner recipe for my son’s birthday cake, and I am so excited!! Enjoy the gooey treat (and don’t feel one bit guilty!).

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Ingredients for the Brownies:

4 tablespoons Enjoy Life Chocolate Chips
¼ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
½ cup pure maple syrup
½ cup organic pumpkin puree
1 1/2 teaspoons vanilla extract
¼ teaspoon sea salt
¼ teaspoon baking soda
4 tablespoons cacao powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour
1/4 cup Enjoy Life Chips to fold in (optional)

Instructions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, pumpkin, vanilla, salt, and baking soda. Beat until combined.
In a separate bowl, stir together the coconut flour, cacao powder, and arrowroot. Pour the dry ingredients into the wet and mix with a spatula until just combined. Fold in additional chocolate chips if desired.
Place in a greased 8×8 pan, and spread out evenly. Bake for 22 minutes or until toothpick inserted comes out clean (Don’t worry about under-baking a little! 🙂 Cool completely. While cooling, prepare the mousse frosting. 🙂

For the mousse frosting, just follow ** this recipe. Frost with half of the mousse, and save the rest just for eating! 🙂

These brownies are great cold or warm! 🙂

Another great option is to sprinkle the brownies with a little coconut butter. 🙂

**Please note that I have changed which coconut milk I use since posting the mousse recipe. I now use Natural Value instead of Native Forest. 🙂

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Nutrient Packed Banana Bread with Maple Frosting

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Every mommy has at least one recipe that she uses so frequently that she could make it in her sleep. (Wouldn’t that actually be great if we could do that?! Breakfast ready to go before we even entered the kitchen in the morning…Whala!) In all seriousness, though, I don’t know what I would do without this one. I love it because it is incredibly easy (the kids can help too!), and it is so good for bellies, young and old. 🙂 It is packed with fiber and protein, and it is sweetened naturally. No sugar, no junk. Nothing but sheer goodness. Enjoy, and make it often!

Nutrient Packed Banana Bread with Maple Frosting

4 very ripe bananas, mashed

4 organic eggs, slightly beaten

1/3 cup melted coconut oil (I love this brand) or organic, grass-fed butter (I use Kerrygold I have found this at Costco or Trader Joe’s for a good price.)

1 tablespoon vanilla (gluten and alcohol free)

1 heaping teaspoon 100% baking soda (aluminum free)

1/4 teaspoon baking powder (aluminum free, gluten-free)

1 1/2 teaspoons cinnamon

1/2 cup coconut flour (I use this brand)*

1/4 teaspoon sea salt

Optional: 1/3 cup add ins: Enjoy Life chocolate chips, dates, raisins, raw walnuts, etc.

Directions:Preheat the oven to 350 degrees. Line a bread pan with unbleached parchment paper. With a spatula, mix all ingredients together, except for the coconut flour and optional add-ins, in a medium sized mixing bowl. Add the coconut flour and stir until combined. (Sometimes the mixture looks more wet, sometimes it looks more dry. DO NOT ADD ANY MORE COCONUT FLOUR. Coconut flour is unique. 🙂 You will have very dry bread if you try to play with the ratio on this. ) Fold in the add-ins if using. Pour into your prepared bread pan and spread it out evenly in the pan. Bake for 45 minutes. *Note: This recipe also makes 12 muffins if you would rather do that! 🙂  When the bread is cooled completely, frost liberally. 🙂

Maple Frosting (Recipe from Civilized Caveman Cooking

½ cup organic palm shortening
1/3 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
2 teaspoons coconut flour
1 tablespoons chilled, coconut milk fat (thick part from the top of can)

Directions:Mix everything, except for the coconut milk fat, until smooth. Add the coconut fat and mix until combined. Do not over mix as your frosting could start to separate. Frost your cooled bread or muffins. 🙂

*Fun fact: 2 tablespoons of this coconut flour contain 6 grams of fiber and 3 grams of protein! 🙂

 

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