I’m not going to lie … I love chocolate and I really, really miss it!
So, here is my way to get a bit of a chocolate fix in an allergy friendly way … and sneak some goodness in on the side! I really know that you can’t tell that it is avocado based because even my 2 little avocado haters wolf it down!!
It’s an adaption of a recipe from ‘The Lunchbox Lady’.
- 2 large very ripe avocados
- 3tbsp cocoa
- 4tbsp honey/maple syrup
- 1/2 tsp vanilla bean paste
- 1/3 cup milk of choice.
Whizz it all together in the food processor until smooth. (Speed 6 in 10 second lots, scraping down between each time).
Best served chilled. It keeps for a few days in the fridge or you can freeze it to make chocolate icecreams.
Enjoy … I know I will!
I am going to make this right now – thanks! Avocado and banana ice blocks are favourites in our house but a bit of chocolate has to be a winner!
How did you go Neroli? Hope you enjoyed it as much as we do!
Loved it!! It was a winner. Had to make a couple of small adjustments with the ingredients we have available in Tanzania but it was still great! Thanks.
good news! Yes, I had to change it to fit the ingredients I could buy in the desert so I imagine it would be even trickier for you!!
I’m about to attempt this recipe so I can make the most of the avocados we bought on Sunday! I’ll try doubling the recipe and freezing half… My fingers are crossed… We don’t have a food processor so will be giving it a whizz in the Mixmaster with the paddle attachment (and failing that, trying the trusty electric beaters!!)
Let us know how you go. I think it might be a bit grainy unless your avo’s are super ripe. Good luck!