This recipe is not only vegetarian but it is egg and dairy free as well as being gluten free. Apart from the chilling time it only takes a few minuets to make with a hand or food blender.
You will not need a lot of this dessert as it is very rich and filling, and the great thing is it’s one of your five a day.
Prep time: 15 Minuets
Chilling time: 1 hour minimum
2 large ripe avocados
25g unsweetened cocoa powder
4 tsp maple or agave syrup
1/4 tsp salt
100g of 70% dark chocolate
Brake up the chocolate into chunks and put into a pyrex bowl resting on a pan of boiling water. Don’t let the water touch the bottom of the bowl as this will burn the chocolate. You can also melt the chocolate in a microwave but I find the stove top method more controlled. once melted set aside to cool a little.
If you have a blender place all of the other ingredients into it and blend till there are no chunks of avocado left. If you are using a hand blender this process may take a little longer but the smoother the mix the better the end result will be.
Now add the cooled melted chocolate to the mix and blend again. Now I tend to use teacups to set my chocolate mix in as it looks nice, but feel free to use any small container you have to hand. Ramekins work well and will look good on a serving plate.
Now place the chocolate pots into the fridge to cool down and set up. I recommend an hour but it does depend on how hot your kitchen is and the weather outside. If you can give them longer it will taste so much better.
As this is using avocados the shelf life on this is quite short and it should be eaten within 12 hours of being made.
If you want to make it look stunning serve with some fresh strawberries and some grated chocolate on top.
I tend not to tell people that the main ingredients is avocados in this dish until after they have asked for more. I do love the shocked look on their faces.