I've had this recipe for a while, and it is super easy and super good. Don't let the seemingly mismatched ingredients fool you...you and you're guests will love it!
Here's what you need:
1/2 cup semisweet chocolate chips
4 very ripe (8 ounce) avocados, peeled and pitted (Haas are better than Florida)
1/2 cup agave
1/2 cup unsweetened cocoa powder
1/3 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish (Optional)
Here's what you need to do:
Melt the chocolate chips in a small bowl by placing the bowl over a small
saucepan of lightly simmering water. Stir until the chocolate is melted
and smooth and the set the bowl aside to cool slightly.
Add the avocados, agave, cocoa powder, almond milk, vanilla and salt to the melted chocolate and put all ingredients in a food processor and blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glass serving dishes and refrigerate for at least 3 hours (can be prepared one day in advance). Garnish with fresh raspberries and enjoy.
Add the avocados, agave, cocoa powder, almond milk, vanilla and salt to the melted chocolate and put all ingredients in a food processor and blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glass serving dishes and refrigerate for at least 3 hours (can be prepared one day in advance). Garnish with fresh raspberries and enjoy.
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