A light and fluffy chocolate slice with a rich decadent icing and a spicy chilli kick!



  • 3 perfectly ripe small Avocados, or 2 Large  (No black bits as they add a horrible bitter taste! )
  • ½ c baking Natvia (- or more if you’re a bit of a sweet tooth!)
  • 3 Eggs
  • ½ c Organic Cacao Powder
  • 1 Tbsp Vanilla Paste or extract
  • 1 heaped Tbsp Coconut Flour
  • 1 heaped Tbsp Mesquite Powder
  • 1 tsp Cinnamon
  • 1 tsp chilli powder (more if you’re hardcore!)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 100g unsweetened sour cherries (found in middle Eastern grocery stores such as http://oasisbakery.com.au/)



  •  90g Stevia-Sweetened Dark Chocolate (again, I like “Well Naturally” Stevia-sweetened dark chocolate)
  • 1 Tsp coconut oil
  • 100ml coconut cream


  • Puree the avocado flesh in a small food processor or for an even better result I recommend a stick mixer.
  •  Beat all remaining ingredients together (except the cherries) with the avocado in a bowl with an electric mixer until really smooth and fluffy.  Then fold the cherries in  by hand or using a low setting on your mixer the keep the cherries intact.
  • Spoon batter into a lined 20cm square baking dish.
  • Bake at 180C for about 25 minutes – or until a skewer comes out clean.
  • To make icing: Melt chocolate together with coconut oil and stir until smooth. Add coconut cream and continue to stir briskly until smooth.
  • Cool (if you can handle waiting!), then top with icing and a sprinkling of shredded coconut if desired.

Chocolate Cherry-Bomb Slice