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1 cup almond flour

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1/3 cup tapioca

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2/3 cup coconut sugar

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1/2 cup cacao powder

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1/2 tsp. baking soda

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1/2 tsp. sea salt

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1 ripe, Fresh California Avocado seeded and peeled

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1/3 cup unsweetened almond milk

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2 eggs

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1/4 cup coconut oil melted

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1 tsp. vanilla extract

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1 ripe, Fresh California Avocado seeded and peeled

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1 tsp. lemon juice

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1/2 tsp. vanilla extract

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5 cups powdered sugar, sifted

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.