A couple of months before summer I spent a whole Sunday making and photographing no-bake desserts. These were to put together an e-book but as usual time passed and I didn’t get my book done. Do you constantly run out of time?. Is it just me?.
Anyway, this was amongst the desserts that I produced. It is made out of a surprising combination of ingredients that actually don’t include sugar, that is if you don’t count that shard of praline on the top. It’s unusual, well for me anyway because I don’t have any kind of sugar avoidance issues nor do I have an absolute need to eat pointedly healthy desserts. Dessert is dessert to me . I totally enjoy them, I think you can go over the top but just don’t make it every day. Well that’s what I think anyway. I would be very upset with out cake.
But this week quite a few of the people that I know ( and usually give desserts to) have told me they are detoxing!.( their words not mine). So, because I am a caring person and I just don’t want them to miss out on anything I took the opportunity to dig out this dessert I made months ago. I hope the fact there is no sugar in it doesn’t make you suspicious, because if I read a statement like that I would feel a little suspicious. Relax though, it is really the most chocolaty , almost mousse like little pot of guilt free dessert you could ask for. That is why I added some praline. Life needs balance.
There are two ways to make this dessert. One has more ingredients than the other, but both are pretty much a healthy dessert. You will be surprised how the ingredients work to make a very satisfying dessert. I love them, but I would also like to spread my chocolate onto a beautiful pastry base………..mmm. Ok, so I am not on any kind of detox, mentally or physically.
- 300 gm Avocado de-seeded skinned (2 large)
- 100 gm dark chocolate chopped , I have used 70% but you can use any other good chocolate
- 1/2 teaspoon vanilla extract
- 40 ml maple syrup or more to taste.
Do not use a darker chocolate than 70 %.
Make sure the chocolate is a really good quality
300 gm avocados, de seeded and peeled (2 large)
250 ml Kara Coconut Cream (1 cup)
60 gm Dutch cocoa (3 Tablespoons)
1/2 teaspoon vanilla
1/2 teaspoon cinamon
3 Tablespoons maple syrup.
Put all of the ingredients, and only 1 Tablespoon of the maple syrup into a food processor and purée till smooth and creamy.
Taste and add extra sweetener if you like.
Divide into 2-4 small pots, depending on how big you want them to be.
Here’s another good idea. Sprinkle with crushed chocolate chip cookies or a bit of sea salt. Crushed roasted nuts or toasted muesli would also make this even more delicious.
- 300 gm avocados de seeded and peeled (2 large)
- 250 ml Kara coconut cream 1 cup
- 60 gm dutch cocoa 3 Tablespoons
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon optional
- 2 - 3 Tablespoons maple syrup or to taste
If you do not have the extra thick creamy Kara Coconut cream then refrigerate a can of coconut cream till firm and then pour off the coconut milk that settles at the top of the can when opened. Use the cream at the bottom of the can only.