2) Puree one large or two small Haas avocados in the food processor or blender until smooth. Transfer the avocado puree to your mixing bowl or stand up mixer. Now add the agave, the raw cocoa, the almond flour, the coconut extract, the sea salt, the baking soda and the unsweetened coconut. Mix at medium speed until all the ingredients are dampened. Crack the egg into a small bowl to check for freshness an add it to the mixer with the mixer running until all the ingredients are well mixed. Remove the bowl from the stand.
3) Line your baking sheet with parchment paper — this will make clean up a breeze. Using a mini ice cream scoop, form the cookies and place them on the sheet about a quarter inch apart. These cookies don’t spread so you can pack lots of them on one sheet. Bake the cookies for about 8 minutes in the preheated 325 degree oven. Transfer the baking sheet to the cooling rack and let the cookies cool on the sheet for about ten minutes, then transfer them to the cooling rack to cool the rest of the way.
I could attempt to destroy them, but ultimately it would end up being my undoing because those tiny, innocuous looking chocolate chippers happen to contain a substance that my body reacts to with the same inflammatory response as, say, chugging a liter of antifreeze
Dark chocolate and coconut brownies – exhibit a. Take the chocolate mixture off the saucepan and allow to cool to room temperature (pouring hot chocolate into the egg mixture will result in blobs of scrambled egg in your brownies)
This Chocolate Cherry Coconut Shake is thick, luxurious & decadent. Instead I’ve used dried fruits to sweeten the drink and give maximum flavour without needing to add unhealthy refined sugars, syrups or chunks of chocolate