This little gem is one of my (Stephen) personal favorites. It truly feels indulgent, but it’s all good!
YIELD: SERVES 2-4
TOTAL TIME: 10 MINUTES
4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt
For topping: try whipped cream, coconut whipped cream, sprinkles, cocoa nibs, mint
Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy.
Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine.
Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.
Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I’d suggest cutting the recipe in half.
Give it a try and let us know what you think.