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

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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.