Yummy chocolate (you would NEVER know it’s Avocados) and a very tasty salty nutty base, it’s too good to be true! No dairy and gluten free. Cacao powder and agave syrup can be bought in most big supermarkets, cashew butter in wholefood shops.
- 4 Very ripe avocados
- 5 Heaped Tbsp of raw cacao powder
- 4 Tbsp Agave syrup - (or honey if not vegan) keep tasting as you add as you may need to add more to sweeten.
- 1 Tsp of vanilla essence
- 3 Tbsp coconut oil
- For the base:
- 2 Tbsp of Cashew Nut Butter
- 1 Tbsp of Smooth Peanut Butter
- Good pinch of Sea or Himalayan Salt
- 1 Tbsp of Agave Syrup (or 1.5 Tbs of Honey)
- Raspberries for serving.
Note: Use some nice dessert dishes and make sure they are freezer proof!
Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the cacao powder, vanilla essence, agave or honey, and blend to make a velvety chocolate mousse. Pop in the fridge while making the base.
Place the nut butters, salt and Agave in a pan over a low heat and mix together until you have a thick paste. Taste to check the balance of sweet and salt and add more if desired.
In some glass serving pots dollop the nut butter mix into the base and smooth. Take the chocolate topping out of the fridge and put on top with a palate knife or similar. Put the desserts into the freezer for at least 2 hours. Take them out approx 30-40 mins prior to serving and leave out at room temperature. Serve with a raspberry or two on the top!