Dairy-free, Dessert, Vegan
Prep 10 mins ∙ Makes 4-6
- 2 ripe avocados
- ½ c cocoa powder
- ½ c maple syrup, agave nectar or honey
- ½ c almond milk
- 1 T black bean powder or grain beverage powder for coffee flavor
- 1 t vanilla
- 1 t almond extract
- ¼ c almond slices (can be toasted in a little coconut oil for 2 minutes)
- Garnish with fresh fruit, nuts or cacoa shavings
Smooth avocado in blender then add other ingredients and blend well. Divide into ramekins or shot glasses and chill for 1 hour or overnight. Garnish with almonds and a dollop of nondairy whipped topping (optional).
Avocado is rich in many carotenoids ie antioxidants including lycopene, zeazanthin, beta- carotene and lutien among other less known carotenoids. In addition, though 80% of avocado calories are from fat, it is good fat. These fats are anti- inflammatory and lower our risk for heart disease, helps increase the absorption of carotenoids and aids in arthritis. Not bad for and avocado’s work. Give it a try!