This dessert is rich, satisfying and celebratory but yet light and airy after a big holiday meal. Avocado replaces (some of the) whipped cream providing much healthier fat and even a serving of veggies for dessert! It can also be made up to a day ahead to give you time to focus on cooking your main meal.

Serves 4

½ cup dark or semi-sweet chocolate

4 ripe avocados

1/3 cup maple syrup

½ cup unsweetened cocoa powder

1 Tbsp vanilla extract

¼ tsp salt

Fresh fruit, like raspberries, and perhaps a dollop of whipped cream if desired for garnish.

Place the chocolate in a double boiler (or use a small bowl placed over a saucepan of boiling water). Heat gently, stirring frequently until melted and smooth then set aside.

In a food processor, place the pitted and peeled avocados, maple syrup, cocoa, vanilla, salt and the melted chocolate. Blend until smooth, scraping down the sides as needed.

Divide into 4 glasses or small bowls and refrigerate for at least 3 hours or overnight. Garnish with fruit and whipped cream if desired.

By Nicole Fetterly, RD