CreativeInMyKitchen.com’s ooey-gooey chocolaty treats are lectin-free and decadent.
- 1 1/2 ripe avocados
- 1 c. ground hazelnuts
- 1/4 c. raw cacao powder
- 3 tbsp. hazelnut butter
- 4 tsp. Swerve sugar substitute
- 3/4 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1 tbsp. avocado oil
- 1/3 c. extra dark chocolate chips
In food processor, blitz all ingredients except chocolate chips just long enough to form a thick, well-mixed paste. Stir in chips. Scrape into a greased 5"x7" baking dish. Bake for 20 minutes at 350°F. Cool before cutting.
This recipe originally appeared in our print magazine.