Cacao avocado coconut spread

Yes… you read the title right, there’s avocado in this chocolately goodness! This is the secret to making it so creamy!

I used avocado as I wanted a chocolate spread that didn’t have too many nuts or sugar in it. This definitely fit my criteria, and as I’m a fan of dark chocolate the bitterness was a welcomed bonus!

All the ingredients

Three contrasting ingredients that come together to make such a delicious spread! Who would have thought?!

All processed!

It is quite a bitter spread, that’s because I only used rice malt syrup. If you prefer a little sweetness, just add some honey or maple syrup instead.

Creamy cacao goodness!

This can be enjoyed with pancakes, on top of porridge, spread on some fruit or even by the spoonful!

Cacao avocado coconut spread

Makes 1 cup

Ingredients:

  • 1/2 avocado, ripe
  • 1/2 cup cacao powder
  • 2 TBSP rice malt syrup
  • 4 TBSP almond milk
  • 1/2 cup coconut, shredded or desiccated
  • 2 TBSP almond butter

Method:

  1. Place all ingredients in a food processor.
  2. Process for 3-5 minutes or until all well combined.
  3. Place in a clean glass jar or a sealed container and store in the fridge for up to 1 week. Enjoy!

Do you use avocados to make dishes creamy?

6 thoughts on “Cacao avocado coconut spread

  1. Hi, thank you so much for sharing.. May I ask you what can I use instead of almond milk & butter? Is the Dutch process coco powder okay to use?
    Thanks & regards,
    Alshaimaa Fawzy

    • Hi Alshaimaa!
      Thank you for your comment 🙂
      Instead of the almond milk you could use rice, oat or coconut milk.
      Instead of the almond butter you could use any nut butter you like such as cashew butter, brazil nut butter, peanut butter (make sure it only has peanuts in it), etc.
      Yes, the Dutch process cocoa powder should be okay to use, just make sure cocoa is the only ingredient 🙂
      Enjoy making it!
      Cheers,
      Emma

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