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.
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