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!
Three contrasting ingredients that come together to make such a delicious spread! Who would have thought?!
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.
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
- 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
- Place all ingredients in a food processor.
- Process for 3-5 minutes or until all well combined.
- 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?