Ingredients
- 2 very ripe avocados, pitted and skinned
- 1/3 cup bittersweet couverture chocolate (around 70%)
- 1/4 cup unsweetened dutch-processed cocoa powder
- 3 tablespoons raw agave nectar
- 2 (1 g) packets vanilla flavoured stevia
- 1/4 cup unsweetened vanilla almond milk (or hazelnut milk if you can find it)
- 1 pinch sea salt
Recipe
- 1 combine everything in a food processor and puree until smooth.
- 2 chill before use.
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