"Intrigued by the use of avocado in a chocolate dessert and this one came from a chef who made it as part of advertising on tv. Times are estimated and does not include 3 hour refrigeration time."

Original recipe yields 6 servings

Metric US

I've Tried It

Ingredients

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1/2 cup bittersweet chocolate chips ( such as Ghirardelli)
1.2 kilograms avocados (4 very large ripe ones chopped specified weight is a guess)
1/2 cup unsweetened cocoa powder
1/2 cup agave nectar (light)

1 tablespoon vanilla ( plus 1 teaspoon pure vanilla extract)
1/4 teaspoon fine salt
85 ml unsweetened almond milk (1/3 cup specified)
Fresh raspberries, for garnish

Nutritional

Serving Size: 1 (70.1 g)
Calories 186.3
Total Fat - 9.3 g
Saturated Fat - 2 g
Cholesterol - 0.5 mg
Sodium - 104.7 mg
Total Carbohydrate - 26.4 g
Dietary Fiber - 4.4 g
Sugars - 13.1 g
Protein - 3.8 g
Calcium - 26.5 mg
Iron - 1.6 mg
Vitamin C - 3.2 mg
Thiamin - 0.1 mg

Step 1

Put the chocolate chips in a heatproof medium bowl and set over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 3 minutes and then set aside to cool slightly.

Step 2

In a food processor, combine the melted chocolate, the avocados, cocoa powder, agave, vanilla, salt, and almond milk and blend until smooth and creamy, scraping the sides of the bowl as needed.