A light and fluffy chocolate slice with a rich decadent icing and a spicy chilli kick!
 
Ingredients:
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/)
 
Icing:
 90g Stevia-Sweetened Dark Chocolate (again, I like “Well Naturally” Stevia-sweetened dark chocolate)
1 Tsp coconut oil
100ml coconut cream
 
Method:
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.