Categories
 15Mins Prep Time |
 20Mins Cook Time |
 Skill Level |
servings
Ingredients
- 100 g dark chocolate Chopped
- 2 Ripe avocados Peeled & Stoned
- 150 ml Maple Syrup
- 50 g ground almonds
- 1 tsp Baking Powder
- 2 Eggs
- 4 tbsp Peanut Butter
- 100 ml Greek Yoghurt to serve
Cooking Instructions
- Preheat the oven to 180°C/ gas mark 4. Grease a 19cm square baking tin and line with non-stick baking paper.
- Put the chocolate in a heatproof bowl set over a pan of gently simmering water and allow to melt, but make sure the water doesn’t touch the bottom of the bowl. Alternatively, you could melt the chocolate in the microwave.
- Place the avocados and maple syrup in a food processor and blend until completely smooth. Transfer to a large bowl, then stir in the melted chocolate, ground almonds and baking powder.
- Using a hand-held mixer, whisk the eggs until they’re really light, then gently fold into the other ingredients.
- Scrape the batter into the prepared tin. Use a spatula or spoon to smooth the surface, making sure to get the batter into each corner. Spoon the peanut butter over the top and use a skewer or the end of a spoon to swirl it into the batter to create a marbled effect.
- Bake in the oven for 20 minutes, until firm on top but slightly soft in the centre. Allow to cool, then cut into nine squares.
- Serve warm with a dollop of Greek yoghurt.