What will i need?

  • 8 oz. (220g) 70% dark chocolate, chopped
  • 3 tbsp. coconut oil 
  • 2 ripe avocados
  • 1 cup (200g) coconut palm sugar
  • 2 flax eggs
  • 1 tsp. vanilla extract
  • ¾ cup (75g) almond meal
  • ¼ cup (30g) unsweetened cocoa powder
  • ½ tsp. baking powder
  • ½ teaspoon sea salt
  • ½ cup (50g) walnuts, chopped


  • To make one flax egg mix 1 tbsp. flaxseed meal and 2 ½ tbsp. water. Let it rest for 5 mins to thicken.


per serving:

  • 223 kcal
  • 15g Fats
  • 21g Carbs
  • 3g Protein


  • Preheat oven to 350°F (175°C).
  • Line a 8×8-inch baking pan with baking paper.
  • Place the coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of lightly simmering water. Stir the chocolate and coconut oil until they are completely melted.
  • In a large bowl, mash avocado and then stir in the chocolate mixture. Whisk in the sugar, then add in the flax eggs and vanilla extract, mix well.
  • Next add in the cocoa powder, almond meal, baking powder and salt, mixing until just combined (do not overmix). Finally, stir in chopped walnuts.
  • Spread the batter into the prepared baking tin and place it in the middle of the oven. Bake for about 25 to 30 minutes until the middle is set.
  • Let completely cool on a rack and cut into 12 squares

Makes 16

Prep: 20 mins

Cook: 35 mins