1/4 cup unsalted butter

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1/4 cup dark cocoa powder

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2 Tbsp. dark chocolate chips

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1/2 tsp. coarse salt

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1/2 cup water

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1 ripe, Fresh California Avocados, seeded and peeled

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1 cup coconut palm sugar

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1/4 cup Greek low-fat yogurt

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1 large egg

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1 cup gluten-free flour blend

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3/4 tsp. baking soda

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2 Tbsp. butter

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2 Tbsp. dark cocoa powder

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1/4 cup dark chocolate chips

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3 Tbsp. very strongly brewed coffee

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1 ripe, Fresh California Avocados, seeded and peeled

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1/4 cup Heavy Cream

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1/4 cup boiling water

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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.