Avocado Potato Cakes
Avocado and almond flour make the dessert dense and rich in fats, while cocoa adds a slightly bitter chocolate flavor. A blender quickly creates a smooth mixture that firms up when chilled.
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Servings: 4 (1 serving ≈ 76 gram)
Digestion time: 3 hour
Mix cocoa powder (25 g), almond flour (100 g), coconut flour (10 g), stevia (to taste), and vanilla (to taste).
Peel the avocado (140 g), remove the stone, add lemon juice (30 g), and blend with an immersion blender until smooth.
Add the dry mixture to the avocado and mix thoroughly.
Shape the cakes and place them in the freezer for 2 hours.
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