Dark chocolate gives this no-sugar-added dessert its rich flavor while avocados add a light silky texture.

Serving Size:

Active Time:

20 min.

Total Time:

4½ hrs

Ingredients

2¾ cups chopped 70% chocolate, such as Lindt
6 Tbs. coconut oil
3 large eggs
⅓ cup almond flour
2 avocados
2¾ cups coconut cream

Instructions

Melt 1 cup chocolate with oil; stir. With mixer on high, beat eggs 5 min. until fluffy. Fold in melted chocolate and flour; pour in greased 8″ springform pan. Bake at 325°F, 18 min. Cool.
Melt 1½ cups chocolate; let cool to room temp. In processor, puree avocados and 1½ cups coconut cream 2 min. Pulse in melted chocolate; spread over cake. Chill 4 hrs. or until set; unmold.
Melt remaining chocolate with ¼ cup cream; drizzle over cake. With mixer on high speed, beat remaining cream until fluffy; spoon onto cake.

*For coconut cream: Chill cans of coconut milk overnight. Open and remove thick solids on top for the cream.

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