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5 from 1 vote

Almond Cookies Topped With Chocolate Avocado Fudge Frosting

Ingredients

Almond Cookies:

  • 1 1/2 cups almond flour
  • 3 tablespoon raw coconut palm sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 2 1/2 tablespoons coconut milk full fat
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 egg room temperature

Chocolate Avocado Fudge Frosting:

Instructions

Almond Cookies:

  • in a large bowl, combine the almond flour, coconut palm sugar, baking soda and salt
  • in a separate bowl, whisk together the coconut milk, coconut oil, vanilla and egg
  • combine wet and dry ingredients and gently mix with a rubber spatula to form a batter
  • refrigerate batter for 30 minutes
  • spoon 1/2 tablespoon size balls of the chilled batter onto a cookie sheet lined with parchment paper, then press with the palm of your hands to flatten the batter
  • bake at 325°F for 17 minutes or until the edges start to turn golden brown
  • set baking sheet on a wire rack and let cookies cool

Chocolate Avocado Fudge Frosting:

  • melt the cacao butter in a double boiler over simmering water
  • remove from heat and mix in the cacao powder, honey and vanilla
  • in a blender or food processor, blend the chocolate with the avocado to form a creamy frosting. You can adjust the sweetness of the frosting to your liking by adding more honey.
  • top each cookie with frosting using a small knife and serve