Preheat oven to 350 degrees. Then take an 8×8 inch pan and oil or line with parchment paper. Melt 1/4 cup of the chocolate chips over a double broiler or microwave until fully melted. Then in a medium size bowl place your avocados, coconut oil, sugar, vanilla and blend in a food processor or with a hand mixer until completely smooth. Then add your melted chocolate and blend. You then add your beaten eggs. Now add your remaining dry ingredients; cocoa powder, almond flour, baking soda and salt. Mix with a spoon till everything is fully combined. Lastly fold in your remaining chocolate chips.
Corn Dog Muffins
Preheat the oven to 350 degrees F. Place a large pan over medium heat and melt butter. Heat the butter until the foam disappears and the butter turns a light brown color. Watch carefully so it does not burn. Pour the brown butter into a large bowl. Whisk in maple syrup. Then add your milk and buttermilk. When cooled slightly whisk in the eggs. In a separate bowl mix together the cornmeal, flours, baking powder, sugar, salt and baking soda and then little by little add to your liquid ingredients and whisk together until combined. Pour the cornmeal batter into a lined muffin tray.
Kid Friendly Vegetarian Chili
In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes. Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.