There’s no better (or more delicious!) way to utilize a perfectly ripe avocado.
1 1/2 cups avocado
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2 tablespoons coconut milk
3 tablespoons raw honey
2 eggs, room temperature
1/2 cup pecans
2 cups blanched almond flour
1/4 cup raw cacao powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup (plus some more to sprinkle on top) semisweet mini chocolate chips
Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut milk, honey and eggs, and pulse until smooth.
Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
Let the bread cool in the pan over a wire rack for about 10 minutes before serving.