With Valentine’s Day just a week away, love is in the air, in our hearts and in our stomachs. Here’s a rich little dessert that is grain-free, dairy-free, contains a minimal amount of sugar, and is chock full of nutrients. What better way to treat your sweetie — or yourself — on Feb. 14?
I’m calling these Chocolate Avocado Fudge Cakes for lack of a better term. They’re kind of like brownies, kind of like fudge, kind of like cake, but they don’t cleanly fall into any category.
What they are is dense and chocolatey, not cloyingly sweet but very rich. And, like the name suggests, one of the main ingredients is avocado.
(If you’re confused by the avocado, I take that to mean you’ve never tried the Balanced Bites Dairy-free Chocolate Mousse. It sounds weird, I know, I know, but it’s delicious. If you don’t trust me, trust Diane. She’s amazing.)
Wishing you a very happy Valentine’s, full of love, happiness and chocolate. ♥
Chocolate Avocado Fudge Cakes
Ingredients:
3.5 oz dark chocolate (at least 80%), chopped
1 large avocado, pitted and mashed
1/3 cup full-fat coconut milk
1 tablespoon unsweetened cocoa powder
1 tablespoon coconut flour
1-2 tablespoons honey, depending on how sweet you’d like it
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup chopped walnuts or other nuts (optional)
1. Preheat oven to 325 degrees F.
2. In a double-boiler (glass bowl set over a pan of simmering water), heat the mashed avocado, chopped chocolate and coconut milk. Stir until the chocolate has melted.
3. Once the mixture is smooth, remove from heat and fold in the honey and vanilla extract, then the cocoa powder, coconut flour, salt and nuts.
4. Transfer the mixture into a baking sheet or cupcake pan — your choice. (I used a heart-shaped silicone cupcake pan. Valentine’s Day and all 
)
5. Bake at 325 degrees for about 25 minutes or until a toothpick stuck into the cake comes out clean.
6. Allow to cool then eat up! Bonus points if you make coconut milk whipped cream. (I clearly don’t have that kind of patience.)
