Air-Fryer Chocolate Avocado Mini Cakes

1.Preheat your air fryer to 160°C (320°F). Lightly grease 4 small, oven-safe ramekins or use silicone muffin liners suitable for air frying.

2.In a food processor or high-speed blender, combine the avocado flesh, eggs, Monk fruit sweetener, almond milk, and vanilla extract. Blend until completely smooth and creamy, ensuring no avocado lumps remain.

3.In a separate medium bowl, whisk together the cocoa powder, baking soda, salt, and flour.

4.Pour the wet avocado mixture into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few small streaks are acceptable.

5.Divide the batter evenly among the prepared ramekins or liners, filling them about two-thirds full.

6.Carefully place the ramekins/liners into the air fryer basket, ensuring there is space between them for air circulation.

7.Air fry for 15 to 18 minutes. The cakes are done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.

8.Carefully remove the cakes from the air fryer. Let them cool in the ramekins for 5 minutes before inverting them onto a wire rack to cool completely.

9.Serve warm or at room temperature, optionally dusted with powdered Monk fruit sweetener and garnished with fresh raspberries.