Avocado Brownies (with egg-free option)

Preheat oven to 180 degrees celsius and line a baking tin (approximately 8 x 8 inches).

Heat a saucepan over a low heat and add the coconut oil and stir until melted. Remove from heat and add the cacao chips and stir until completely melted - you may need to return to the heat to do this. Remove to cool.

In a separate bowl add the eggs, cacao powder, coconut flour, almond meal, salt and vanilla. Slowly pour in the cooled melted cacao chips mixture while stirring. Add the almond milk until the mixture resembles cake batter.

Pour the brownie mixture into the lined baking tin and spread evenly. Bake for approximately 25 minutes or until tested with a skewer - if it comes out clean then it is ready to remove and cool.

For the ganache, in a food processor add the avocado, maple syrup and cacao powder and blitz until smooth. Taste test and add more maple syrup if needed.

When the brownie has cooled, spread the avocado mixture on top and place in the refrigerator to set. Store in the refrigerator.

Preheat oven to 180 degrees celsius and line a baking tin (approximately 8 x 8 inches).

Place the chia seeds in a glass and cover with water, stir and let sit until the seeds absorb the water and thickens.

Heat a saucepan over a low heat and add the coconut oil and stir until melted. Remove from heat and add the cacao chips and stir until completely melted - you may need to return to the heat to do this. Remove to cool.