- Melt the chocolate and margarine at 40°c.
- Mash the avocado and mix with the melted chocolate and margarine.
- Add the sifted flour, baking powder and cocoa powder as well as the pumpkin seeds.
- Whip sugar, salt and chickpeas juice in your kitchen aid and then add it to the mix.
- Bake at 160°c for ca. 20 minutes.
- Cool down in the fridge.
200g soy milk
50g espresso powder
80g cocoa powder
50g ground almonds
1,5tsp baking soda
10g baking powder