I know what you’re thinking, so let me just say it: chocolate pudding isn’t attractive in photographs.
But, you know what? It’s delicious, so I don’t care.
This is only the second time I’ve whipped up a batch of “chocomole,” but I just have a feeling that it will make many appearances in the future.
I love dessert—but I worship desserts that are low in sugar and full of healthy fats and fiber!
Add chocolate, coconut, and almonds, and you have a winner.
Single Serve Almond Joy “Chocomole”
Ingredients
- ½ ripe avocado, pitted and peeled
- 2 tbsp coconut butter, softened
- 2 tbsp cocoa powder
- 1 ½ tbsp agave nectar
- 1/8 tsp instant espresso powder
- pinch of salt
- 2-3 tbsp almond milk
- unsweetened flaked coconut + slivered almonds, to garnish
Directions
- In a food processor* add first 6 ingredients and process until creamy.
- Drizzle in the milk until desired consistency is achieved.
- Chill in the refrigerator until ready to serve.
- Garnish with flaked coconut and slivered almonds.
*I don’t recommend using a Magic Bullet (I did so since the portion was small for my regular food processor, but it just didn’t blend well). Feel free to use a whole avocado (or more, if serving a group) and increase the ingredients proportionally; mine was “single-serve” simply because I had half an avocado chilling in the refrigerator.
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