Chocolate Orange Brownies

Chocolate Orange Brownies

These fabulous brownies are sweetened only with dates, and are kept moist by the secret ingredient – avocado! You can’t taste the avocado at all; it just lends a fudgy texture. Use raw cacao powder for the best chocolate flavour. The orange zest and juice give a little extra sweetness but you could easily leave these out if you don’t like chocolate and orange together. If you like a sweeter brownie you could add 1-2 tablespoons of maple syrup to the mixture. These brownies are free from dairy, grains, nuts, seeds and refined sugar.

Makes 12 Brownies


  • 125g Medjool dates (ordinary dates do not give as good a texture to the finished brownies)
  • 100ml boiling water
  • 1 avocado
  • 100g good quality dark chocolate – 85% cocoa solids (Optional: 100g extra bar for chocolate chunks in the brownies and chocolate drizzled on top)
  • 50g raw chocolate powder/raw cacao powder or cocoa powder
  • 2 eggs
  • 25g coconut flour
  • 1 tsp. bicarbonate soda
  • 1 tsp. baking powder
  • 1 and ½ tsp. vanilla extract
  • Zest of 1 orange plus a squeeze of the juice


  1. Chop the dates and place in a small bowl. Cover with 100ml boiling water. Leave to soak up the water for about half an hour. Meanwhile, preheat the oven to 180C/350F/Gas Mark 4.
  2. Grease and line a brownie tin (roughly 20cm x 20m) with greaseproof paper or tinfoil.
  3. In a glass bowl, break the 100g bar of chocolate into pieces. Melt the chocolate over a pan of simmering water.
  4. In a blender or food processor blend the dates (including the soak water), avocado, chocolate powder and eggs.
  5. Add the melted chocolate, the coconut flour, bicarbonate of soda, baking powder, vanilla extract, orange zest and a squeeze of orange juice and blend thoroughly until you have a smooth mixture.
  6. If you are using the extra chocolate, chop 50g into small chunks and stir through the brownie mixture.
  7. Pour the mixture into your lined brownie tin and smooth the top with a knife so that the brownies will bake evenly and come out of the oven looking nice.
  8. Bake for 20-25 minutes or until a skewer or fork inserted into the centre comes out clean. Leave to cool for 15 minutes.
  9. If using the extra chocolate, melt it over a pan of simmering water and then drizzle over the top of the cooled brownies.
  10. Leave to cool so that the chocolate on top hardens and then cut into 12 squares. Store the brownies in an airtight container in a cool place – they will last about a week.




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