Ingredients
- 100g (3½ oz) vegan chocolate, divided
- 2 large ripe avocados, peeled and stoned (do I really need to say that?!)
- 6 soft dates (or 4 tbsp date syrup), chopped
- 4 tbsp cashew (or other plant) milk
- 4 ice cubes
- 2 tbsp cocoa powder (or cacao if you prefer)
Topping:
- 1 banana
- 2 tbsp chopped mixed nuts (I used pecan, cashew, walnut, almond, and pistachio)
- 1 tbsp salted caramel sauce or miso caramel sauce
Instructions
- Break up the chocolate, and melt in a heatproof bowl over a pan of hot water. (note 1)
- Place the avocados, dates (or date syrup), cashew milk, ice cubes, and cocoa powder into a high speed blender (eg a VAC2), and blitz on full power for 60 seconds. You may need to use the tamper.
- Add the melted chocolate, keeping roughly a tablespoon back for finishing, and blitz again for another 30-60 seconds.
- Turn out into bowls, and top with chopped nuts, banana, some salted caramel sauce, and the rest of the melted chocolate.
- Serve immediately.
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