This is really how dessert should be done – minimal sugar, lots of healthy fat and antioxidant rich ingredients. This is delicious with carob (chocolate’s healthy cousin), which is my choice due to a sensitivity to chocolate.
Servings – 1-2 (depending on whether you want to share or not)
This recipe is about as healthy as you can get with a trifecta of healthy fats – coconut milk, avocado and chia. No one will know that any of these delicious healthy ingredients are in there, they’ll just taste chocolate-y or carob-y goodness.
Carob tastes very similar to chocolate and is my go-to for chocolate taste, since chocolate is one of my food triggers. Carob is great for your health since it’s full of fiber and supports healthy digestion with no stimulation (like chocolate). My son never knows when I’ve given him carob instead of chocolate.
1 whole ripe avocado
1/3 cup pure cacao or carob
1/4 cup coconut milk
2-3 Tbs maple syrup (to desired sweetness)
2 Tbs soaked chia seeds (either ground or whole, optional)
2 tsp vanilla essence (optional)
Mix all together in small food processor, with a good whisk, in a Nutribullet or a hand mixer or blender.
Tip: The canned coconut milk will likely be separated where the cream part is hardened on top and the liquid portion is at the bottom. What I do is scoop some cream into about half of the 1/4 cup then pour the bottom liquid portion into the rest of the measuring cup. You don’t need to be exact with this. The leftover canned coconut milk can be used in smoothies, oatmeal or more pudding 🙂