Ingredients:

• 1 tablespoon extra-virgin coconut oil, plus more for greasing
• ½ cup creamy almond butter
• ½ cup mashed avocado
• 3 tablespoons raw cacao powder
• ½ cup sugar-free chocolate chips
• 2 teaspoons chocolate monkfruit syrup or chocolate stevia syrup

Instructions:

Step #1:  Preheat the oven to 325°F. Grease a 9 by 5-inch loaf pan with coconut oil or line it with parchment paper.

Step #2:  Place the 1 tablespoon coconut oil, coconut almond butter, avocado, cacao powder, and sweetener in a food processor or high-powered blender and blend on high until smooth. Using a spoon, stir in the chocolate chips.

Step #3:  Transfer the batter to the prepared loaf pan (it will be very thick). Using the back of the spoon, do your best to level out the batter across the pan.

Step #4:  Bake for 20 minutes. To test if it is done, stick a toothpick inside. It should come out fairly clean.  If it has a lot of chocolate on it, try baking for another 5 minutes and then try the toothpick again. Remove from the oven and set aside to cool.

Step #5:  Cut into squares and serve or store in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.