1/2 cup Nuts 'N More Dark Chocolate Almond Butter Spread
2 large eggs
1 tsp. vanilla extract
2 tbsp. coconut oil, melted and cooled
1 cup dehydrated marshmallows
1/4 cup dark chocolate chips
Preheat oven to 325°F and coat a square 8x8 baking dish with cooking spray.
Combine cocoa powder, almond flour, brown sugar, baking powder and salt in a large bowl and whisk to combine, set aside.
Slice open the avocado, remove the pit, and scoop out the flesh into a blender with the Dark Chocolate Almond Butter, eggs, vanilla and coconut oil. Blend just until evenly incorporated and smooth, being careful not to over-mix.
Pour the wet mixture into the dry and use a spoon or spatula to stir the batter until smooth and creamy.
Fold in 3/4 cup of the marshmallows into the batter, then pour into the baking dish.
Sprinkle the remaining 1/4 cup marshmallows along with the chocolate chips over the top of the batter, then transfer to the oven and bake 40-45 minutes or until a toothpick inserted into the center comes out clean.