Tomtom Ingredients:
- 2 ripe avocados, peeled and pitted
- 2 large eggs
- 1 cup granulated sweetener of choice (e.g., coconut sugar, monk fruit, or erythritol for keto-friendly option)
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 tsp sea salt
- 1 tsp baking soda
- 2 tbsp coconut oil, melted
- 2 tbsp matcha green tea powder
- 1/4 cup warm water
- Zest and juice of 1 lime
Instructions:
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking dish with parchment paper.
- Avocado Base:
- In a food processor, combine the avocados, eggs, sweetener, vanilla extract, lime zest, and lime juice. Process until the mixture is smooth.
- Add the cocoa powder, almond flour, sea salt, and baking soda. Pulse until combined.
- Incorporate the melted coconut oil and pulse until you achieve a smooth, thick batter.
- Matcha Swirl:
- In a separate bowl, dissolve the matcha powder in warm water to form a paste.
- Take about 1/4 cup of the brownie batter and mix it with the matcha paste, ensuring a smooth green consistency.
- Brownie Assembly:
- Evenly spread the main brownie batter into the prepared baking dish.
- Drop dollops of the matcha mixture on top of the brownie batter.
- Use a knife or skewer to create swirl patterns, mixing the matcha dollops with the brownie batter.
- Baking:
- Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center emerges with a few crumbs. The brownies will continue to cook slightly as they cool, due to the dish’s retained heat.
- Cooling:
- Let the brownies cool completely in the baking dish. Once cooled, use the parchment paper edges to lift them out, and then slice them into squares.
Serving Suggestion:
Pair these zesty avocado matcha-lime brownies with some whipped coconut cream or a scoop of green tea ice cream for added indulgence.
Note:
The addition of lime introduces a refreshing, tangy twist, complementing the earthy matcha and rich cocoa perfectly, for a delightful fusion dessert experience.
