Plant-Based Chocolate Avocado Brownies + Matcha by Anne Lanute

(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine)

This dessert was inspired by the silky texture and slightly nutty flavor of avocado, which is such a versatile ingredient in plant-based baking and my favorite green fruit. Using nuts and dates helps create a sweet and flavorful base, and while I love the light vegetal taste of matcha to balance the richness of the chocolate, I adore how dusting it on top can make the visuals ‘pop’.

Yield: 10 servings

Chocolate Avocado Brownies

• 350 g pitted Medjool dates
• 150 g raw almonds
• 150 g raw cashews
• 50 g raw cacao powder
• 1 g sea salt
• 12 g matcha
• Loose green tea powder from 2 tea bags
• 50 g cacao nibs

1. Place the dates in a small pot and add just enough water to cover. Bring to a boil for 1 minute to soften, then strain. Using an immersion blender or food processor, process the dates until smooth.

2. In a food processor, grind the almonds and cashews until fine.

3. In a bowl, whisk together the cacao powder, salt matcha and tea, then stir in the nuts. Fold in the date mixture and cacao nibs.

4. Line the bottom of a an 8” (20 cm) square baking pan with parchment paper and spray lightly with non-stick vegetable spray. Spread date mixture evenly in the pan. Freeze while preparing the frosting.

Avocado Matcha Frosting

• 4 large avocados, pitted and peeled
• 100 g raw cacao powder
• 200 g agave nectar
• 28 g coconut oil, melted
• Matcha powder, for dusting

1. Combine all ingredients except for matcha powder in a food processor and process until blended. Spread frosting evenly over the base. Freeze for 2 hours.

2. Slice and dust with matcha before serving.

About Anne Lanute

Anne Lanute is the Senior Pastry Lead Instructor at the Auguste Escoffier School of Culinary Arts. As a culinary educator at Escoffier, she feels incredibly rewarded by helping culinary and pastry students realize their own successes.