This is one of my favorite desserts. Top with fresh raspberries for extra wow! All you need is a blender. Dairy free, gluten free, and natural sugars. Please remember to purchase sustainable avocados and chocolate. Recipe adapted from Tasty Yummies.
1/3 cup canned coconut milk (full fat)
1/4 cup raw cocoa
2 Hass avocados
2 teaspoons vanilla extract
pinch sea salt
2 tablespoons maple syrup (or 3 dates)
1 teaspoon cinnamon
pinch cayenne
Optional toppings: cacao nibs, sea salt flakes, coconut flakes, nuts, fresh berries
Place everything in a blender and mix until smooth. If needed, you can add a bit of nut milk.
Options: you can use these spices instead of cinnamon and cayenne:
· A few mint leaves
· Nuts or nut butter
· Instant coffee (1 teaspoon)
Once the mixture is smooth, spoon into 6 1-cup containers and cool in refrigerator for at least 2 hours; it will firm up just a bit.
Western Nutritional Information (per serving)
Serves: 6
Calories 134
Protein 1.3 g
Carbs 11.5 g
Fiber (dietary) 4.7 g
Sugar 4.5 g
Fat 10 g
Saturated Fat 3.5 g
Trans Fat 0 g
Other: Good source of vitamins B1 (Thiamine), B2 (Riboflavin), B3 (Niacin) B5 (Pantothenic Acid), B6, Folate, C, E, and K, and minerals (copper, iron, magnesium, manganese, phosphorous, potassium, and zinc)
Source: cronometer.com
Traditional Chinese Medicine (Energetics) Nutritional Information
Energetically, chocolate enters the Heart and helps move Blood. Its nourishing path goes through the organs associated with relationships. The star ingredients, chocolate and avocado are both blood building. The full sweetness brought by the avocado supports cocoa’s bitterness and can mildly stimulate circulation. The cinnamon and cayenne help to disperse stagnation in the body and support blood circulation. In general, this is a neutral, sweet, nourishing dessert especially good to tonify Qi and Blood and promote circulation of them both. Source: TCM information based on Leggett, Helping Ourselves and Pulse Holistic Health
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