This tasty treat is great served as a mousse like dessert or even as a Nutella like spread. YUMMO! Enjoy!!!
Approx 10 minutes to prepare
4 ripe avocados
4 tablespoons unsweetened dark cocoa powder
2 teaspoons vanilla extract
approx 1/8 teaspoon salt, to taste
unsweetened vanilla coconut or almond milk, to desired consistency
your choice of sweetener (honey, stevia, agave), to taste (OPTIONAL)
2 ounces of dark chocolate (72% or higher), melted (OPTIONAL)
Remove avocados from the skin (and pit) and place in a food processor. I've also used a stick blender (makes it a little more chunky) or my Vitamix. Blend until smooth and creamy. Add in all remaining ingredients except the coconut/almond milk. Turn on your blender/food processor. Gradually add coconut/almond milk until you achieve the desired consistency. Just a little will give you a thick "CHOCOMOLE" that can be used as a spread or dip... a bit more will give you a lighter pudding/mouse consistency. Taste and sweeten if desired. You can also add in melted dark chocolate if desired. Blend until everything is fully incorporated.
Note: As with regular guacamole, this won't keep long. If you aren't going to eat it right away, be sure to immediately place it in a seal tight container. You could easily make a smaller serving by cutting the recipe in half.
Lea’s NOTE: If you make it into a pudding/mousse consistency, it'll look like what you see in the pic here. OR... my fav: make it into a thicker consistency and use it to dip strawberries in or spread it on a piece of toasted ezekiel bread.