SWEETS AND SNACKS
GOOD FATS
PERFECT FOR DESSERT
I am a big fan of “pot au chocolat”, and this is a much healthier version that uses avocado as the base, giving the same mouthfeel as a rich chocolate dessert but without all the junk. (Avocados can also be used to make chocolate mousse.) Adding coconut oil helps it set a little to give the dessert the texture of a smooth chocolate ganache.
Serves: 2
1 large, very ripe avocado
4 tablespoons cocoa powder
1 tablespoon honey
1 heaped tablespoon coconut oil, melted
Scoop the avocado flesh into a food processor.
Add the cocoa powder, honey and melted coconut oil and blitz until smooth. Taste it at this point (natural variation in avocados can affect the flavour) and add more honey if you feel it needs to be sweeter or more cocoa if it needs to be richer. Blitz again, transfer to small pots and chill in the fridge for a few hours.