Recipe by Dave Coast
- 1/4 cup Sunwink Cacao Clarity Powder
- 1 ripe avocado
- 2 large eggs
- 1/4 tsp sea salt
- 1 tbsp raw cacao powder
- 2 tsp baking powder
- 2 tbsp coconut flour
- 1 cup almond flour
- 1/4 cup unsweetened almond milk
- 1/4 cup fresh blueberries
- 2 tbsp 85% cacao dark chocolate chips
- 1 tbsp pure cane sugar
Preheat the oven to 375 degrees.
Prepare 8x4 inch loaf pan with wrapper or grease with an avocado oil spray.
Place avocado, almond milk, eggs, pure cane sugar (or honey), and 1 tbsp raw cacao in a blender. Blend on high until avocado is fully broken down and the mixture resembles a smooth pudding.
In a small bowl, sift together 1⁄4 cup Sunwink Cacao Clarity powder, baking powder, coconut flour, and almond flour.
Mix wet and dry ingredients.
Fold in blueberries and chocolate chips.
Place in muffin tin and sprinkle with sea salt.
Bake for 20-30 minutes - cut one in half to make sure it’s cooked.