- ¼ cup chopped almonds, toasted
- 2 tablespoons goji berries (optional)
- 1 tablespoon chia seeds
- 6 oz bittersweet chocolate
- 1 ripe avocado
- 1/3 cup honey
- 1/3 cup Flamingo Estate almond butter
- 2 tablespoons cocoa powder
- 1 tsp kosher salt
Place chocolate in a small microwave proof bowl.
Microwave 15 seconds at a time, stirring in between each until the chocolate has melted.
Line a 9x5” pan with parchment paper and spray with non-stick spray.
In a food processor place the chia seeds, avocado, avocado, honey and almond butter. Puree until very smooth. Then add the cocoa powder and melted chocolate, pulsing until combined.
Pour the mixture into the prepared pan and spread evenly, top with the chopped almond and goji berries. Sprinkle with flaky sea salt.
Place in the fridge and chill for at least 2 hours or overnight.
Cut into squares to serve.
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