Fudgy Avocado Collagen Brownies (AIP/Paleo/Coconut Free)

I’m not a chocolate addict. In fact, I’m much more likely to choose raisin cake over chocolate cake, or a chai latte over a hot chocolate. BUT every once in awhile, I get a strong craving for chocolate. Like I need it now kind of craving!

I tried to reintroduce cacao back into my diet several times, but it’s been fail after fail. I always react with a headache. As sad as that is, I’m ok with it, because I actually really enjoy carob. I find it to be very close to the taste of chocolate but it also has a natural sweetness to it, which works perfectly in AIP treats. Thank goodness for carob! 

I’ve been waiting to share this recipe with you for quite awhile now. I made it a couple times, tweaking the recipe till it was just right, and then before I could take pictures, they were ALL gone! Between myself and my daughters there were gobbled up quickly.  So I waited until I had all the ingredients stocked up again before I remade and photographed them so I could share the brownie healing goodness. But I hope the wait was worth it, because these are LEGIT! These most definitely have a spot on my top healing treats list, here’s why:

Avocado: If you aren’t aware that avocados are a superfood, you haven’t been paying attention! Avocados are high in fat but the GOOD fat, monounsaturated fatty acids (MUFA), which is especially good for your heart! 

Collagen: Gosh I heart this supplement. Not only is it extremely healing to that leaky gut lining, but it also has a positive effect on skin, hair and nails. In this recipe I’ve successfully used:

  • Regular pasture-raised collagen, my fave is Further Collagen (for 10% off use discount code AIP10).
  • Collagen Veggie Blend by Vital Proteins, this one adds even more health benefits since it contain fruits and veggies). 

Banana flour: In the paleo/aip world there are loads of treat recipes that use coconut flour. This isn’t a bad thing because coconut flour is a healthy substitute and is readily available. BUT I know there are many out there that cannot tolerate coconut. Banana flour is filled with potassium and other vitamins and minerals that are found in bananas, of course.  It works great in baked goods, doesn’t taste anything like bananas, it doesn’t really have any taste, and the results mimic wheat flour!  Since the flour is made from green bananas, it is high in resistant starch, meaning it’s not going to spike your blood sugar like a ripe banana would. 

In summary, avocado gives the healthy fats, collagen the healing protein, and the banana flour offers resistant starch as well as vitamins and minerals. YES it is a completely balanced healthy treat but it tastes like a brownie! 

Fudgy Avocado Collagen Brownies

Fudgy Avocado Collagen Brownies



  1. Mix dry ingredients in a bowl, set aside.
  2. Mix wet ingredients in a separate bowl.
  3. Add dry ingredients to wet ingredients, and mix until combined.
  4. Place batter onto a parchment lined square glass pan, and spread with a spatula until approximately an inch thick.
  5. Bake at 375 for 25 minutes.
  6. Allow to cool completely. Store in refrigerator.
  7. Mix icing ingredients together making sure there are no lumps of avocado. Add to a ziplock bag, snip corner and squeeze icing onto brownies.
  8. Enjoy!


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  1. Tasha says:

    Thank you!!! I’ve had a bag of banana flour in my cupboard and I haven’t had time to figure out how to use it. I’ve looked for AIP recipes that use banana flour, but not a whole lot comes up. These brownies look amazing!!

    • Rebecca says:

      I haven’t tried as they don’t last long around here but I would think so. Instead of reheating, I would let them defrost in the fridge to keep them cool. I think they are much better cold!

    • Rebecca says:

      Hi Sara,

      I have only tried these with banana flour. Although I will be testing other flours, since there seems to be a lot of interest. I just haven’t gotten to it yet! I’ll update the post once I do. Others have suggested using tigernut flour or cassava flour but I’m thinking you may need a bit more of these, perhaps 1/2 cup? Again, I haven’t tried these yet, so if you do try please report back with the results!

    • Rebecca says:

      Hi Judith,

      I use an 8 inch glass pan, although the batter doesn’t exactly fill the pan. As long as it’s in a pan on parchment paper and the mixture is spread to be approx an inch thick, Can wait for you to try πŸ™‚

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