One of my nieces, C, has a wicked peanut allergy. It’s the epi-pen-everywhere-she-goes kind of peanut allergy. She’s dealt with it all of her 11 years, long before it was the popular allergy to have. C was my first exposure to the reality of how profoundly devastating food allergies can be. I vividly remember my sister-in-law cleaning out their pantry and offering me a box full of nuts and nut products. The gentle reminders via email or phone call from my brother about their new nut-free home before weekend visits and family vacations in an effort keep C safe.
At the time, I didn’t grasp how drastically every social interaction changed for my brother’s family the moment C’s allergy necessitated an epi pen. It was a very serious condition for such a tiny human to deal with, and although I was fully committed to keeping her safe, I still forgot to leave the cashews in the car sometimes or check the label on her treats to make sure they weren’t made in a facility that processed peanuts. Luckily, my brother, sis-in-law, and oldest niece were vigilant and wouldn’t let anything that even hinted at peanuts to cross the threshold. (As it turns out, it was crazy hard to find toddler treats processed in a peanut-free facility 10 years ago. Now, it’s a bit easier because food allergies are so prevalent. ) I wish I could go back to 20-something year-old Carrie and give her a good shake about the reality of food allergies, and the sonic effect families with food allergies experience.
In spite of her challenges, C has always had a resilient and sunny attitude, even when it meant missing out on a special treat or experience with her friends or big sister. C bounces along, continually looking for the silver lining, sharing her bright energy and outlook with the world. I wanted to create something especially for C, since nuts of all kinds are off limits now, and her family is trying to cut back on sugar. She’s a total chocoholic (it runs in the family!). Of course you can always sub a different seed or nut butter, but these are so yummy, there’s no need!
- 1 16 oz jar of smooth sunbutter
- 2 eggs
- 1 avocado (yep, you read that right) or 1/4 cup coconut oil…but it won’t be as good as the avocado.
- 1 cup coconut crystals
- 1 Tbsp vanilla extract 20 drops liquid stevia
- 1/2 cup cocoa powder 1 tsp baking powder
- 1/2 bar of 90% dark chocolate, chopped
- pinch of salt
- Mash the avocado until totally smooth. You can put it in the food processor if you’d like.
- Add sunbutter, vanilla extract, stevia, eggs, and blend VERY WELL.
- Combine baking powder, cocoa powder, salt, and erythritol in a separate bowl, then add to sunbutter mixture, mixing well.
- Press mixture into 9×13 glass baking dish, and spread evenly. (A smaller dish is fine, too.)
- Sprinkle dark chocolate chunks over the top of the batter.
- Bake at 325 degrees for about 30-40 minutes.
- Allow to cool for 30 minutes before cutting.