3 organic ripe medium avocados
½ – ¾ cup organic cacao
¼ – ½ cup raw honey (to taste – start with a small amount and build up)
2 teaspoons vanilla extract
¼ teaspoon Himalayan salt
Some water so it is not so thick. Around 100ml or more, depending on the amount of avocado, cacao and honey. Sometimes it can even need a bit more.
For a sugar free version, replace the honey with an equivalent amount of either Monk Sugar or Stevia sugar replacement. Just make sure these alternatives have erythritol not xylitol. It is best to dissolve first in some of the water (heat up a small amount of the water to help dissolve). When using the sugar free version, you have an incredibly healthy sweet treat, with nothing to spike your blood sugar levels
METHOD:
Scoop the avocado pulp into a medium sized mixing bowl. I actually use a preserving jar so I can seal the lid and put straight into the fridge. I find it less messy as well compared to using a mixing bowl and it is easier to blend smoothly
Add the cacao powder, honey, vanilla, salt and some of the water.
Use an immersion blender to thoroughly whip the ingredients together. The more your blend, the fluffier and creamier it is.
Add more water as required to get a good consistency.
Serve in individual serving bowls.
Can be served with grated chocolate on top.
By Andrea Southern