By Chef Ella Freyinger

November 2019

4 Servings


  • ¼ cup chopped almonds, toasted
  • 2 tablespoons goji berries (optional)
  • 1 tablespoon chia seeds
  • 6 oz bittersweet chocolate
  • 1 ripe avocado
  • 1/3 cup honey
  • 1/3 cup Flamingo Estate almond butter
  • 2 tablespoons cocoa powder
  • 1 tsp kosher salt


  • Place chocolate in a small microwave proof bowl.
    Microwave 15 seconds at a time, stirring in between each until the chocolate has melted.
  • Line a 9x5” pan with parchment paper and spray with non-stick spray.
  • In a food processor place the chia seeds, avocado, avocado, honey and almond butter. Puree until very smooth. Then add the cocoa powder and melted chocolate, pulsing until combined.
  • Pour the mixture into the prepared pan and spread evenly, top with the chopped almond and goji berries. Sprinkle with flaky sea salt.
  • Place in the fridge and chill for at least 2 hours or overnight.
  • Cut into squares to serve.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!