For the first time in 15 years, I am not working over the Christmas period. The big day has always been a day off that I spent tired, grumpy and never 100% into the festive spirit. Earlier in the year I changed jobs giving me the time off over the Christmas period and I was adamant to get involved in every aspect of the festive season and bake something for the big occasion.


I found this recipe a while ago and really wanted to give it a try. It’s so easy to indulge over the festive season, but there is so many great ‘healthy’ alternatives to traditional sugar filled deserts. Who would have thought Avocado would be a good butter alternative in brownies?

Avocados contain nearly 20 vitamins and minerals including potassium, vitamin E, vitamin C, B vitamins, and folic acid. They are rich sources of heart-healthy monounsaturated fat and dietary fiber with roughly 50 calories per 1-ounce serving. The high fat content of avocados promotes satiety, helps regulate blood sugar, aids in hormone regulation, and in the absorption of essential fat-soluble vitamins.

In addition to monounsaturated fat, avocados also contain phytosterols, plant sterols that compete with cholesterol for absorption, therefore helping reduce blood cholesterol levels. What’s more, research suggests that avocados may reduce markers of inflammation associated with heart disease.

Other phytonutrient compounds in avocado include glutathione, which acts as an antioxidant potentially for cancer protection, and lutein, which promotes healthy vision. Per 2 TBSP there is 150 less calories in an Avocado than traditional Butter, 0 Sodium, 0 Cholesterol and only 0.5 Saturated fat compared to 61.

This recipe is 100% gluten and dairy free, and standard sugar is substitute for refined Coconut Sugar, which is a lot easier to find in supermarkets than you think.


  • 1/2 Cup Coconut Oil
  • 300g Dark Chocolate
  • 2 Cups Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 Cup Ground Almonds
  • 1 Avocado (Mashed)
  • 1 tsp Baking Powder
  • 3 Eggs


  1. Pre-heat oven to 180 degrees.
  2. In a saucepan, melt the Coconut Oil and Chocolate on low heat. Do not overheat or the Chocolate will burn.
  3. Once melted, take off the heat and stir in the Coconut Sugar.
  4. Move to a Mixing Bowl and add in the Ground Almonds and Baking Powder.
  5. Pour in the Vanilla Extract.
  6. Mash the Avocado into a seperate bowl, then add and mix.
  7. Whisk the 3 eggs in a bowl, then add and continue to stir the mixture until smooth.
  8. Pour into a pre-greased tin and bake for 30 minutes.
  9. Once cool, cut and add decorations of choice.

Being for Christmas, I garnished the top with crushed Candy Canes and Icing Sugar (this make’s it a little ‘unhealthy’ but you have to live life on the edge sometimes).

Happy Baking!

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