Ingredients

The following ingredients have 3 Servings
  • 1 ripe avocado (150g of flesh)
  • 1 egg (large)
  • 3 tbsp powdered sweetener (30g)
  • 1.5 tbsp butter, ghee or coconut oil (melted (21g))
  • 1/4 cup almond flour (25g)
  • 1/4 cup cacao powder (22g)
  • 1 tbsp almond butter (15g)
  • 1/3 tsp baking powder
  • 1/6 tsp salt
  • 1/4 cup sugar free chocolate chips (45g (or 90% dark chocolate))
  • 25 g (2 tbsp) sugar free chocolate chips ( or 90% dark chocolate)
  • 1/4 tsp coconut oil

Instruction

  • Preheat the oven to 180C / 160 C fan / 350 F.
  • Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water until smooth.
  • Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
  • Scoop mix into balls and place on a greaseproof lined baking tray and level with a spatula slightly to form cookies.
  • Bake for about 10 minutes until just a slight jiggle remains in the centre. Remove from the oven and allow to cool in the pan at room temperature for about 10 minutes to firm up.
  • FROSTING
  • Meanwhile, melt the chocolate and coconut oil in a bain marie / water bath (like step 1).
  • Drizzle chocolate over cooled cookies and place in the fridge for 5 minutes to set.