Method

Preheat the oven to 160 °C.

Line a 22cm x 28cm rectangular sheet pan or baking dish with baking paper and grease generously with non-stick cooking spray.

Place the cream, xylitol and honey in a big glass bowl set over a saucepan containing a little simmering water.  Stir until the xylitol has dissolved and the mixture is warm, but not boiling. Add the chocolate, remove from the heat and stir until melted. Allow to cool for 5 minutes.

Place the avocado, cream cheese, eggs, coconut flour and cocoa powder in the bowl of a food processor. Add the chocolate mixture and process until smooth.

Pour into the lined pan, smooth the surface of the batter and scatter the blueberries on top. Press the blueberries lightly to submerge in the batter. Bake for 45 minutes. Remove from the oven and allow to cool in the pan.

When cool, cover the pan with clingfilm and place in the fridge overnight. This will allow the mixture to become firm and fudgy.

The next day, carefully remove from the pan, keeping the cake on the baking paper. Before removing the paper, slice into 24 bite-size portions. Use an egg lifter to lift the portions off the paper and dip each side of the portions into the coconut. Arrange on a cake stand or platter and garnish with extra blueberries and mint.

Leftovers can be kept in the fridge for up to 3 days.

Tip: This cake does contain dark chocolate but considering the small amount that is used, and that it is split between 24 bite-size portions, it results in very little in each portion. Try to use dark chocolate with the highest percentage of cocoa that you are comfortable with. 90% dark chocolate can be used. Ensure that you add a teaspoon or two of extra sweetener to make it less bitter. Cocoa nibs can also be used but you may need to add a little extra sweetener.