Sweets – recipes
2/3 cup chocolate chips, dark/semi sweet
4 ripe avocados, peeled and pitted
1 Tbsp honey or sugar (coconut or brown)
3 Tbsp unsweetened cacao powder
1/3 cup almond milk
1 Tbsp vanilla extract or puree
1/4 tsp fine salt
Fresh raspberries, for garnish
or orange zest or hemp
Place the chocolate chips in a small bowl. Melt it in a small saucepan over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Blend melted chocolate, avocados, honey, cocoa powder, almond milk, vanilla and salt until smooth and creamy, scraping the sides of the bowl as needed.
Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).
Garnish with fresh raspberries and serve
Avocado: 3/4 of calories in avocado are from healthy fats, omega 3. Also it is rich in iron, B5 vitamin, folate and protein. It is low in sugars and sodium.
You may use carob chips instead of chocolate.
Add 1 tsp of mesquite powder for extra kick and to lower sugar content (may use less sugar in recipe)
May add brandy for extra flavor.