CHOCOLATE AVOCADO BROWNIES

Preheat the oven to 350°F and either grease an 8-inch square cake pan with coconut oil or line it with parchment paper.

In a high-speed blender or food processor, combine the avocado flesh with the peanut butter, maple syrup, eggs, coconut sugar and vanilla. Blend until very smooth.

Add the cocoa powder, almond flour, baking soda and salt. Blend until the mixture is fully incorporated and smooth; you may need to scrape down the sides of the blender/processor to get it there.

Fold in the chocolate chips (if using) and transfer the brownie batter to your prepared cake pan.

Bake until the edges of the brownies begin to pull away slightly from the sides of the pan and a knife inserted in the center comes out clean, 25 to 30 minutes.

Cool in the pan before enjoying. Top with a drizzle of peanut butter, a pinch of sea salt or a scoop of ice cream (or all of the above, don't let me stop you from living your life).