With avocado replacing the cream and eggs, it's a light version of a classic and a gateway raw dessert for those just starting to explore raw food or those armed only with a stick blender. This dessert can also be used as a luscious ice-cream base.
2 ripe avocado (reed and shepard work best)
3 tbsp raw cacao
3 tbsp raw honey (or rice malt syrup for fructose free)
3 tbsp coconut cream
pinch of vanilla salt
1. Put the ingredients into a bowl and blend until smooth. Adjust the sweetness and cacao to taste. It can be eaten immediately at room temperature, but overnight in the fridge will help the chocolate flavour develop.
2. For extra fun, stir through a handful of fresh berries or dried sour cherries.