Avocado brownies with blueberries and coconut cream topping

Ingredients for 1 servings:

• 200 g dark chocolate
• 2 avocados, ripe
• 4 eggs
• 3 tsp maple syrup
• 1 sachet of Bourbon vanilla flavoring
• 150 g coconut blossom sugar
• 100 g almonds, ground
• 60 g cocoa powder
• ½ tsp baking powder
• 125 g blueberries
• 1 can coconut milk, 400 ml, chilled
• 175 g cream cheese (coconut cream cheese)
• n. B. Sweeteners (e.g. stevia, xylitol or liquid sweetener)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes

for 10 pieces

Chop the chocolate and melt it over a bain-marie. Halve the avocados, remove the stones, and scoop out the flesh from the skin with a spoon. Puree the flesh, eggs, maple syrup, vanilla extract, and coconut sugar. Stir in the melted chocolate. Mix the almonds, cocoa powder, and baking powder together and fold into the chocolate-avocado mixture. Line the bottom of a square baking pan (approx. 25 x 25 cm) with baking paper. Pour in the batter and smooth it out. Distribute the washed blueberries over the mixture and lightly press them into the batter. Bake in a preheated oven at 150°C (convection oven) for approx. 20-25 minutes. Let the cake cool. For the topping, put the coconut milk solids in a bowl and mash with a fork. Add the coconut cream cheese and whisk until smooth. Season to taste with sweetener, then spread it on the cooled cake. Now refrigerate for at least 1 hour, until the topping is firm enough to slice. Cut the cake into 10 slices and serve.