1 large chayote, peeled, deseeded and chopped
¼ cup cocoa powder, unsweetened
1 tablespoon coconut flour
1 teaspoon baking soda
¼ cup almond butter
3 large eggs
½ c raw honey
1 tbsp vanilla extract
4 oz (114 grams) 100% dark chocolate, unsweetened
1 tablespoon coconut oil
Makes: 15 pieces
Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit.
Put the chayote in a small sauce pan and cover with water. Bring to a boil over medium high heat and cook until tender. Drain the water from the pan and place the cooked chayote in a food processor. Process the chayote until very smooth.
In a medium sized bowl, combine the unsweetened cocoa powder, coconut flour and baking soda. Sift 2 times to lighten the mixture and then set aside.
Using a double boiler, melt together the unsweetened dark chocolate and coconut oil. Stir regularly to keep the chocolate from scorching. Set aside.
Using an electric mixer, beat together the almond butter, eggs, raw honey and vanilla extract. Mix in the melted chocolate, the pureed chayote and then add the coconut flour mixture. Mix until the batter is well combined.
Spray a non-stick baking spray in a 23 x 32 cm (9 x 13 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 25 to 30 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 15 pieces in all. Keep chilled until served.