10g 70% dark chocolate
Half an avocado
2 tbsp Sukrin gold/brown sugar
1 tsp coconut oil
Serves: Roughly 16 bars
Add the coconut flour and ground almonds to a food processor/blender, until its thoroughly mixed.
Add the bananas, vanilla extract and coconut oil making sure the mixture is mixed all the way through. This may take a few minutes.
Cover the base of a baking tray with grease proof paper and spread the mixture evenly, making it 1-2 cm deep and place in the fridge to harden up.
For the chocolate layer, melt the dark chocolate by placing it in a heat proof measuring jug or something similar and place in a saucepan with a little heated water in. The heat from the water will melt the chocolate within 5 minutes depending on how hot your water is.
Mash up half an avocado and add it to the dark chocolate along with the sugar and coconut oil. Mix until fairly smooth.
Pour the melted chocolate mixture over the base and spread evenly.
Place back in the fridge to harden up. This will take around an hour.
Cut it up into small bars.
As it has dark chocolate in they are quite rich so you won’t be able to eat too much at one time, which is always a good thing as they are super tasty!