1. Melt the chocolate and margarine at 40°c. 
2. Mash the avocado and mix with the melted chocolate and margarine. 
3. Add the sifted flour, baking powder and cocoa powder as well as the pumpkin seeds.
4. Whip sugar, salt and chickpeas juice in your kitchen aid and then add it to the mix.
5. Bake at 160°c for ca. 20 minutes. 
6. Cool down in the fridge.

Enjoy!

300g     flour

200g     soy milk

50g       espresso powder

180g     sugar

80g       cocoa powder

50g       ground almonds

30g       sugar

1,5tsp  baking soda

10g       baking powder

1. Mix all ingredients together.
2. Bake on a baking sheet at 180°c ca. 20 minutes.    

Enjoy!