You asked for it and you got it!
Well, you didn’t ask for it, but I’m still going to give it to you anyway.
The Chocolate Avocado is finally posting a Chocolate Avocado recipe!
It only took me 30+ posts, but whatever. Let’s just agree to forget that. Capiche? I don’t quite feel like it’s appropriate to say capiche in this situation. Or any situation where there aren’t gangsters in pin-striped suits with tommy guns present but I’m going to do it anyway. Capiche?
Let’s talk (briefly, since my repertoire is very small in this area) about gluten/butter free desserts. They always look very pretty and the initial taste is “oh, wow this is amazing and tastes exactly like a brownie!” But then your butter taste buds kick in (yes, these exist. It’s science) and you realize what you’re eating is healthy and not really a brownie.
However, I don’t know if it’s because my taste buds become accustomed to the taste or something happens in the dessert but this slightly strange aftertaste always seems to go away after a day or two.
I definitely recommend you try these out, even if you are like me and firmly believe all desserts should be full of chocolatey/buttery goodness. They’ll surprise you with how good they are (especially if you wait a little while) and since they’re healthy you don’t need to feel guilty about eating them!
1 – 15 oz can of black beans, rinsed and drained
1 large egg
2 large egg whites
1/2 of a large extra ripe avocado
1 teaspoon olive or canola oil
2/3 cup unsweetened cocoa powder (use very good quality powder)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup brown sugar
1/2 cup chocolate chips of choice, plus more for topping
Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.