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.