Ingredients:
4 oz unsweetened chocolate, chopped
½ cup honey
1/3 cup creamy roasted almond butter (unsweetened)
1 medium ripe avocado, pitted
2 large eggs, room temperature
1 TBSP coconut sugar
1 tsp baking soda
½ tsp sea salt
Preheat the oven to 350. Line an 8-inch-by-8-inch baking dish with parchment paper. In a small pot over very low heat, combine the chocolate, honey, and almond butter. Stir constantly until melted and smooth. Transfer to a food processor fitted with the steel blade. Scoop the avocado flesh into the food processor and add the remaining ingredients. Process until creamy and very smooth, about 1 minute. Transfer the batter to the parchment-lined pan and spread it out evenly. Bake for 25-30 minutes until a toothpick inserted comes out mostly clean or with a few moist crumbs attached. Cool completely, then refrigerate for 2 hours before cutting into 16 squares. Store the brownies in the refrigerator or freezer in an airtight container.
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