#avocadochocolate

[freshcravings]

Our delicious Nut Milk Avocado Chocolate Ice Cream will surely be a hit at your pool party! 

[veganbewild]

Raw Vegan Avocado Chocolate Cake

Base:

1 cup nuts (I used almonds) 1 cup dates 2 tbsp coconut oil (optional - in case the texture is too dry)

Blend all ingredients in your food processor and press the mix onto the bottom of a 7″ spring form pan lined with baking paper.

Chocolate Avocado Cream:

2 ripe avocados (3 if they are quite small) 4 tbsp coconut oil 1/2 cup raw cacao powder a pinch of salt seeds of 1 vanilla bean 4-6 tbsp date syrup (made using only dates and water - substitude with coconut sugar, raw cane sugar, or whatever sweetener you prefer to use)

Blend all ingredients apart from the date syrup in your food processor. Now add the syrup and simply do the taste test until you have the sweetness you like.

Pour the mix in your baking pan and put the cake into the freezer for about 45 minutes. You can keep it in your freezer but don’t forget to take it out 15-30 minutes before you want to eat it.

The chocolate decoration is made using 2 tbsp of melted coconut oil, 2 tbsp of raw cacao and 2 tbsp of date syrup. When you pour the liquid chocolate sauce over the cold cake it turns soild.

Enjoy!

(sorry for the bad picture quality - forgot my camera and had to use my phone)

[gsarchive]

Banana Split Tacos are a delicious dessert that you can make on a ketogenic diet. They taste like a banana split and are easy to make. Instead of ice cream, there is a creamy avocado-chocolate filling. Fresh strawberries, chocolate chips, nuts, and coconut make the toppings taste great. This treat is fun and tasty, and it's great for any event!

Ingredients: 4 low-carb tortillas. 2 ripe avocados, sliced. 4 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 4 small strawberries, sliced. 2 tablespoons sugar-free chocolate chips. 2 tablespoons chopped nuts almonds, walnuts, or pecans. 2 tablespoons unsweetened shredded coconut.

Instructions: Preheat oven to 350F 175C. Cut tortillas into small taco shapes and place them in a muffin tin to form taco shells. Bake tortillas for 8-10 minutes until crispy. In a bowl, mash the avocados with cocoa powder, erythritol, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fill each taco shell with the avocado-chocolate mixture. Top with whipped cream, sliced strawberries, chocolate chips, chopped nuts, and shredded coconut. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hello Taiwan

[bomsenpai]

Creamy avocado combines with rich cocoa powder and coconut oil for a decadent fat bomb that satisfies chocolate cravings while keeping you in ketosis.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil, melted. 2-3 tablespoons powdered erythritol or sweetener of choice. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender or food processor, blend avocados until smooth. Add cocoa powder, melted coconut oil, sweetener, vanilla extract, and salt. Blend until well combined. Spoon mixture into silicone molds or ice cube trays. Freeze for 1-2 hours until set. Store in the freezer until ready to enjoy.

Prep Time: 10 minutes

Cook Time: 0 minutes

scm appartment

[lwhittie]

Banana Split Tacos are a delicious dessert that you can make on a ketogenic diet. They taste like a banana split and are easy to make. Instead of ice cream, there is a creamy avocado-chocolate filling. Fresh strawberries, chocolate chips, nuts, and coconut make the toppings taste great. This treat is fun and tasty, and it's great for any event!

Ingredients: 4 low-carb tortillas. 2 ripe avocados, sliced. 4 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 4 small strawberries, sliced. 2 tablespoons sugar-free chocolate chips. 2 tablespoons chopped nuts almonds, walnuts, or pecans. 2 tablespoons unsweetened shredded coconut.

Instructions: Preheat oven to 350F 175C. Cut tortillas into small taco shapes and place them in a muffin tin to form taco shells. Bake tortillas for 8-10 minutes until crispy. In a bowl, mash the avocados with cocoa powder, erythritol, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fill each taco shell with the avocado-chocolate mixture. Top with whipped cream, sliced strawberries, chocolate chips, chopped nuts, and shredded coconut. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hello Taiwan

[lemonringtonesmp3]

This raw vegan chocolate ice cream is a treat that won't make you feel bad. This rich and decadent dessert is built on top of creamy avocados.

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/2 cup full-fat coconut milk. 1/4 cup powdered erythritol or preferred keto-friendly sweetener. 1 tsp vanilla extract. Pinch of salt.

Instructions: Remove the pits and peels from the avocados. Next, put them in a blender or food processor. Cocoa powder, coconut milk, erythritol powder, vanilla extract, and a pinch of salt should all be put into the blender. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend until smooth and creamy. If you think it needs more sweetness, add more erythritol and taste again. Put the mixture in a container that can go in the freezer, cover it, and freeze it for at least 4 hours, or until it's firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Scuola Infanzia Pedretti

[raleighflooring]

Delectable and healthier cookies made with ripe avocados and dark chocolate. These flourless brownie cookies are the ideal combination of fudgy and rich flavors.

Ingredients: 2 ripe avocados. 200g dark chocolate, melted. 1/2 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dark chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mash the ripe avocados in a bowl until the mixture is smooth. Melt the dark chocolate and mix it with the honey or maple syrup and vanilla extract. Combine well. Mix the baking soda, salt, and cocoa powder together. Mix the batter together until it's all mixed together. The dark chocolate chips should be carefully mixed in. Using a spoon or cookie scoop, drop heaping tablespoonfuls of the batter on the baking sheet that has been prepared, leaving space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty dark chocolate avocado brownie cookies that don't need flour.

Prep Time: 15 minutes

Cook Time: 12 minutes

Unity Arp

[nakedfishbcs]

Enjoy these rich vegan chocolate tarts that are filled with smooth avocado chocolate pudding. A tasty and better-for-you dessert option!

Ingredients: 200g oats. 50g coconut oil. 3 tbsp maple syrup. 1 tbsp cocoa powder. pinch of salt. 2 ripe avocados. 100g dark chocolate. 3-4 tbsp cocoa powder. 5-6 tbsp maple syrup. 1 tsp vanilla extract. berries, for decoration.

Instructions: Preheat the oven to 180C 350F. Blend oats in a food processor until fine, then add melted coconut oil, maple syrup, cocoa powder, and a pinch of salt. Mix until combined. Press the mixture into tart tins, making sure to cover the bottom and sides evenly. Bake for about 10-15 minutes, then let cool. Melt the dark chocolate in a bowl over a pot of simmering water. Blend avocados, melted chocolate, cocoa powder, maple syrup, and vanilla extract in a food processor until smooth and creamy. Spoon the avocado chocolate pudding into the cooled tart shells and refrigerate for at least 30 minutes. Decorate with berries before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

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