Who doesn't love chocolate? With the international day of recognition for the confectionery coming up on 7th July, we asked Paralympic Champion, Stephanie Millward for some #FuelMyFriday inspiration.
During lockdown many of us have tried our hands at baking as a new hobby, and whilst we wouldn't recommend living off baked foods they certainly can be enjoyed as a treat within part of a balanced diet and active lifestyle - and they're very popular when shared too!
With World Chocolate day on the horizon, we asked 10 time Paralympic medallist, Stephanie Millward for a recipe to mark the occasion and she duly didn't disappoint with these delicious avocado brownies.
Over to you Stephanie...
Millward was part of two gold medal winning relay teams at the 2019 World Para Swimming Championships in London.
Ingredients
Brownies
- 1 avocado
- 1 banana
- 1 cup oat flour
- 1/4 cup cocoa
- 3/4 cup maple syrup
- 1/4 cup almond butter
- 1/2 cup egg whites
- 1 tsp vanilla extract
Icing
- 1 avocado
- 3/4 cup almond butter
- 1/4 cup cocoa
- 1 cup dried pitted dates
- 1/2 cup maple syrup
- 1/4 cup hot water
Method:
- Peel and pit the avocado, before put into a large mixing bowl with the banana. Use a potato masher to mash until creamy.
- Add all the remaining ingredients to the bowl and mix until well combined.
- Grease an 8x8 inch baking dish and spread out the mixture evenly across it using the back of a spoon.
- Bake in a oven preheated to 180C/350F for around 20 minutes, or until a skewer comes out almost clean to ensure your brownies are a little gooey. Let cool for quarter of an hour before icing.
- To make the icing blend all the ingredients together (again pitting and peeling the avocado!) until smooth - this might require stopping and scraping the sides with a spatula a few times.
- Square up, share around and enjoy! Making sure to store any extra in the fridge to keep them at there best.