Makes 16


  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup honey
  • 1/3 cup creamy roasted almond butter (unsweetened)
  • 1 medium ripe avocado, pitted
  • 2 large eggs, room temperature
  • 1 TBSP coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  1. Preheat the oven to 350ºF.
  2. Line an 8-inch-by-8-inch baking dish with parchment paper.
  3. In a small pot over very low heat, combine the chocolate, honey and almond butter. Stir constantly until melted and smooth.
  4. Transfer to a food processor fitted with the steel blade.
  5. Scoop the avocado flesh into the food processor and add the remaining ingredients. Process until creamy and very smooth, about 1 minute.
  6. Transfer the batter to the parchment-lined pan and spread it out evenly.
  7. Bake for 25–30 minutes until a toothpick inserted comes out mostly clean or with a few moist crumbs attached.
  8. Cool completely, then refrigerate for 2 hours before cutting into 16 squares.
  9. Store the brownies in the refrigerator or freezer in an airtight container.