Flourless & (better for you) chocolate cake brownie dessert (vegan too!)

I have forever been looking for a substitute for a flourless chocolate cake since going vegan. This came out amazing.... and with some melted vegan marshmallows on top or a scoop of vanilla soy ice cream... this brownie/cake type thing really hits the spot! (I'm still not sure whether to call it a cake or brownie because it's somewhere in between!) It's very simple, all natural, and kinda good for you actually (or better for you than most desserts).. the egg substitute used here was actually an avocado can you believe that? Creamy and smooth.. AND packed with protein, the avocado fits in just perfect. The addition of some peanut butter gives it an incredibly subtle Reeses flavor but with the intensity of dark chocolate. I usually don't care much for dark chocolate (I mean since going vegan.. it's all I can have so I really don't care for chocolate at all anymore) but this was something I could easily tolerate, and the soft, moist texture made me wanting more and more of the leftovers (they taste good cold too!) So here it is; enjoy! This original recipe was taken from Grock Grub. I dare you to try it.

Ingredients:

1 cup of all natural peanut butter

1 cup of mashed avocado (about one large avocado)

⅓ cup of cocoa

¼ cup of maple syrup

1 teaspoon of vanilla extract

A pinch of salt

1 cup of vegan dark chocolate chips (if they aren't labeled as "vegan" just check ingredients for ones that do not contain milk)

coconut oil cooking spray to grease pan

Directions:

Preheat oven to 325 degrees. Spray an 8x8 (or similar size) cake pan, any shape with coconut oil cooking spray. Blend all ingredients except chocolate chips together in a food processor and then hand mix in chocolate chips. Fill up your pan, while smoothing and flattening edges with a spoon. Bake for 30 minutes. Allow to cool, cut into squares or slices and enjoy!