INGREDIENTS
- 300 g chopped Dark chocolate
- 2 tbsp Coconut oil
- 2 medium Avocados pitted and peeled
- 1/2 cup Honey
- 1 tsp Vanilla extract
- 3 room temperature Eggs
- 1/2 cup Cocoa powder
- 1/2 cup less 1 tablespoon Coconut flour
METHOD
- Preheat the oven to 400 degrees F.
- Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
- Melt chocolate and coconut oil in double boiler or in microwave. Pour into medium bowl to cool.
- Place the avocado into a food processor or blender and process/blend until smooth.
- Add honey and vanilla extract into the cooled chocolate. Add the eggs, one at a time, mixing well.
- Stir in the coconut flour and cocoa powder.
- Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top. Bake for 12-15 minutes or until the top is firm to the touch.