Mix the cocoa powder, coconut sugar, almond flour, and salt in a medium-size bowl.
In a small cup, combine flax meal and water and stir. Let it sit until it naturally thickens (also known as “flax egg”).
Scoop out avocado flesh into a blender and add the coconut cream & Honey. Blend until smooth. Add flax egg, blend well. Pour contents into a large bowl.
Add the dry ingredients to the large wet bowl in small amounts. Mix. Continue this process until both dry & wet ingredients are well combined.
Double boil the cocoa chips until well melted. Pour melted chocolate into the large cake bowl and set aside pan with ¼ cup of chocolate left.
Mix melted chocolate well with the cake ingredients.
Pour into 4 inch wide 1 inch deep ramekins all the way to the top.
No-Bake: sit in the refrigerator for 1 hour
Baked: 20 minutes in oven at 375 degrees
Recipe by Janice Anne
Inspired by the philosophy of Hippocrates' "Food is Medicine", Janice feels food not only nourishes & heals our bodies, it can also create a spiritual experience. Working in the food & hospitality industry for over 15+ years gave her the opportunity to explore many different types of cuisines, learn traditional cooking styles, and experiment with healthier ingredients/recipes. Like everything else in Janice's life, she looks at food and the creation process as energy: from the quality of ingredients to the mindful preparation, the intention while cooking, and the execution of presentation.
Aside from being a food enthusiast, she's a nature-loving traveling wanderer, gongfu tea maker, photo snapper, a meandering writer who is devoted to her spiritual journey.