About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
150 g dairy-free dark chocolate , plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
Serve with an extra grating of chocolate and a fresh fruit salad.