Ingredients
Chocolate Avocado Cake Bites:
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1 cup flour (white, whole wheat or oat)
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1 cup almond flour
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1 cup coconut sugar
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1/2 cup unsweetened cocoa powder
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1 tsp baking powder
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1 tsp baking soda
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3/4 teaspoon salt
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3/4 cup milk
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1 avocado
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1/4 cup coconut oil
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2 large eggs
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2 tsp vanilla
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1/3 cup mini semi sweet chocolate chips
Ganache:
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2 bars of 72% Cacao dark chocolate (I used Ghiradelli, which are 90g each)
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1/2 cup water
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1/4 cup heavy cream
Instructions
Chocolate Avocado Cake Bites:
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Preheat oven to 350 degrees. Spray mini muffin tin with nonstick spray
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Mix together the dry ingredients: oat flour, almond flour, coconut sugar, cocoa powder, baking soda, salt
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Add eggs, milk and vanilla to the bowl. Mix by hand.
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Add avocado and coconut oil to the bowl. Use an electric hand mixer to fully break-down and incorporate these ingredients. It’s OK if the coconut oil is solid… the electric mixer will work it in.
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Hand-mix in the chocolate chips
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Scoop batter into mini muffin tins, about 1/2 full. I used a #100 small scoop melon baller to fill the tins.
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Bake for 11 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool before removing from the muffin tin.
Ganache:
You can start working on the ganache while the bites are baking. Yet, make sure that the bites/mini muffins are cooled down before putting the ganache on top.
- Add about 2″ of water to your larger pot and turn heat on to bring it to a boil. Once boiling, reduce heat to medium-low and place double boiler on top.
- Chop the chocolate bars into small 1/4″ chunks
- Add the chocolate and water to the double boiler and stir frequently as it melts.
- Once fully melted, slowly incoroprate the heavy cream. You can also use non-dairy milk or coconut cream. (I’ve even seen recipes for just using water for the ganache)
- When the ganache is done, I keep the double boiler on the pot, but turn off the heat. The steaming water will continue to keep the ganache warm as you scoop it onto the chocolate avocado cake bites.
- Spoon ganache on top of each bite. I used the #100 melon baller again, which worked great.
Let the bites cool completely. Can store covered on the counter for a few days, in the fridge for up to five days or in the fridge for a few months.
As previously mentioned. If you have any extra ganache, you can refrigerate it and then use it to make chocolate truffles later. (As if you really have chocolate left… that and extra red wine. Right.)