Ingredients:
3 eggs, whisked well
100g coconut oil
300g dark chocolate, min. 70% cocoa
200g ground almonds
2 mashed ripe hass avocados (should feel lightly soft to touch - not mushy)
200g coconut sugar / panela / rapadura
1 heaped tea spoon baking powder
Pinch of salt
Optional: 1 tea spoon vanilla extract
Method:
Preheat the oven to 170 C degrees
Put saucepan over low heat; pop in coconut oil and chocolate
Once melted, add the sugar. It may not dissolve completely but that’s ok.
Turn off the heat, let it cool and add the remaining ingredients.
Pour the mixture into a tin lined with parchment paper and pop in the oven for 30 mins.
Let it cool for 20 mins and enjoy.