I’ve tried giving up sweets.  I can’t.  I just can’t.  Look, let’s be honest – I don’t do drugs, I don’t really drink – my vices are Lululemon and chocolate.  It could be worse.  So, instead of just going to Sprinkles every time I get a craving, I’ve learned how to turn decadent desserts into something not as bad for you, but still yummy.  Tonight was one of those nights where I just needed some chocolate.  I have a good number of avocados that need to used before I leave next week, so I thought – why not?  I’ve proven before time and time again that avocado and chocolate were pretty much meant to be together, so why not again?!  I adapted my recipe from the Fit Mitten Kitchen’s recipe!

DISCLOSURE – these are NOT the chocolate chocolate chip avocado cupcakes I make… so don’t get too excited… those are a secret, and will remain to be for awhile.  (I’ve got to hold on to some things!)  These guys are a little treat that aren’t too sweet, but they will take care of a chocolate craving for sure.  Plus, they are made with protein powder!!!

I didn’t have any milk so I just used some coconut creamer.  Use what you have, peeps.  You can usually make it work with what you have!

Ingredients:

• 1/2 cup almond meal
• 1/3 cup cocoa powder
• 1/3 cup chocolate protein powder (I use Jay Robb chocolate protein)
• 2 tsp baking powder
• ¼ tsp salt
• 1 medium avocado, mashed (1/2 – ⅔ cup)
• 1/4 cup coconut sugar (or dry sweetened of choice)
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup Trader Joe’s coconut creamer (or 1/2 cup of no-dairy milk instead of the water and coconut cream)
• 1/4 cup water
• ⅓ cup dairy-free mini chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees.  Prepare a muffin tin with liners.
2. Add all the ingredients to a food processor except for the chocolate chips.  Process until smooth!
3. Add in your chocolate chips. Pour equal amounts into the muffin tin!
4. Bake for 12-15 minutes or until a toothpick comes out clean.
5. Enjoy!