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  • 250 g avocado (about 2)
  • 1/2 tsp vanilla
  • 4 tbsp cocoa powder
  • 1 tsp stevia powder (or monk fruit powder)
  • 3 tbsp refined coconut oil (or butter, ghee, shortening, lard)
  • 2 eggs
  • 100 g lily’s chocolate chips (melted)

Dry Ingredients

  • 90 g blanched almond flour (about 10 tbsp tightly packed)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 60 ml erythritol (or xylitol)


  1. Preheat the oven to 180C/350F.
  2. Peel the avocados and place in a food processor. Process until smooth.
  3. Add each ingredient one at a time and process for a few seconds until all of the ingredients (except the dry ones) have been added to the food processor.
  4. In a separate bowl, combine the dry ingredients together and whisk together. Add to the food processor and mix until combined.
  5. Place a piece of parchment paper over a 30x20cm (12”x8”) baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 35 minutes.
  6. Take out of the oven, let cool and slice into 12 pieces

Recipe source: http://mypcoskitchen

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