- very ripe avocados: 250 g
- baking cocoa: 60 g
- coconut oil: 45 g
- chocolate drops: 100 tbsp
- almond flour: 90 g
- eggs: 2 piece(s)
- vanilla extract: 1 tsp
- Medjool dates: 200 g
- baking powder: 10 g
- salt: 1 pinch(es)
Pre-heat your oven to 175 degrees Celsius.
Let the dates soak in hot water for 20 minutes.
Melt the chocolate in a bain marie and let it cool off a bit.
Puree the avocado, dates, eggs (or apple sauce as a substitute), coconut oil, baking cocoa, vanilla extract and molten chocolate with a hand blender into a creamy mass.
Sift together the remaining ingredients and stir them into the creamy mass.
Pour the batter into a silicon form and top it off with some chocolate drops or fruit if you'd like.
Bake for about 20 - 30 minutes. The dough should still be a bit soft. Let it cool off completely.