I promise that you won’t know this is based in avocado. It got 2 thumbs up from Mr. Konoske and he has already asked for a repeat! This is easy and full of healthy fats.
And, raw cacao has more than 300 phytochemicals and 4 times the anti oxidants of regular dark chocolate. Even more than blueberries! Cacao is perhaps more beneficial than red wine and teas!
1 cup coconut milk (canned w/o gums)
2 ripe avocados, flesh
1/3 cup raw cacao powder
1/4 to 1/2 cup honey – I tend to use less sweetener than most
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Pinch of sea salt
Makes 4 servings. It did keep suitably overnight but since avocado oxidizes, I’d recommend only making what you can eat within 24 hours.
1. Put the ingredients in a medium sized bowl and using an immersion blender, puree until smooth and creamy. You will need to stop and scrape down the sides with a spatula. (I put my bowl in the kitchen sink so that if it splatters, it doesn’t end up all over my walls!)
You can eat this right away, or put into dessert dishes and chill for a few hours which will stiffen it up.
I’ll confess…..when I ate this, I alternated spoonful’s of cashew butter and pudding! Like a Reese’s PB cup but without the sugar and cashew butter instead!
PS – the way this is made it is SCD (Specific Carbohydrate Diet) friendly! But if yeast is a part of your Small Intestine Bacterial Overgrowth (SIBO) condition, go easy on sugars.