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–+ servings
Total Time :4 hours 20 minutes
Servings: 8

INGREDIENTS
 

  • 1 1/2 cups/150 grams almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 ounces/55 grams coconut oil, melted
  • 3 tablespoons maple syrup

Ganache:

  • 1 1/2 ripe avocados
  • 6 ounces/170 grams dark chocolate, melted
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

INSTRUCTIONS

  • Preheat the oven to 355°F (180°C).
  • In a mixing bowl, combine the almond flour, cocoa powder, melted coconut oil, and honey or maple syrup. Stir until the mixture is evenly combined and holds together when pressed.
  • Line an 8-inch/20 cm square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Press the almond mixture firmly and evenly into the prepared pan.
  • Bake the crust for 10 minutes. Remove from the oven and allow to cool completely on a wire rack.
  • In a food processor or high-speed blender, puree the avocados until smooth and creamy.
  • Add the melted dark chocolate, coconut cream, maple syrup, cocoa powder, vanilla extract, and salt to the food processor. Blend until the mixture is silky smooth and fully combined.Pour the ganache over the cooled crust. Use an offset spatula to spread it evenly and smooth the surface.
  • Refrigerate the assembled bars for at least 4 hours or overnight until the ganache is firm.
  • Once set, use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles of your preferred size.
  • Optional: Before serving, dust with additional cocoa powder or top with whipped coconut cream or dairy-free yogurt.