Ingredients
- 1/4 cup dark chocolate chunks or chips ripe avocados
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons honey (or maple syrup, molasses etc.)
- 2 tablespoons molasses (or maple syrup, honey, etc.)
- 2 tablespoons molasses (or maple syrup, honey, etc.)
- 1 tablespoons Hazelnut Kahlua (or other liqueur or maple syrup, honey, etc.)
- 1/4 teaspoon pink Himalayan salt
- 2 tablespoons almond milk
- mint leaves, chopped hazelnuts, and/or berries for garnish (optional)
Instructions
In a small saucepan, add a little water, only so it rises a few inches along the side, and bring to a boil. Dice the ripe avocados (2)
Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the dark chocolate chunks (1/4 cup) and whisk intermittently, erasing any clumps and ensuring it doesn’t burn.
While the chocolate is melting, add diced avocado, unsweetened cocoa powder (1/4 cup), honey (2 Tbsp), molasses (2 Tbsp), hazelnut Kahlua (1 Tbsp), pink Himalayan salt (1/4 tsp) and almond milk (2 Tbsp) to a food processor.
Followed by the melted chocolate. Process until silky smooth
Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.
Take out of the refrigerator and garnish with mint leaf (to taste), chopped hazelnuts (to taste) and/or berries (to taste).
Enjoy! This is honestly the cure for PMS, a bad breakup or just a really horrific chocolate craving.
Recipe and Photograph courtesy: Produce on Parade. For more recipes go to ProduceOnParade.
For step-by-step cooking download the app SideChef.
