or ganache, or pudding...this vegan dessert is rich and intense, and you'd never guess it was avocado based! Another Roots favorite:
2 cups avocados, skinned, pitted, slightly mashed (about 3) from Schaner Farm or Heritage Farm
2 tablespoons organic, fair trade coconut oil, melted
2 teaspoons organic, fair trade, pure vanilla extract (I make my own)
1 cup organic, fair trade cocoa powder, sifted
1 pinch sea salt
7 fluid ounces raw organic agave
Add avocado, coconut oil, vanilla extract, cocoa powder and salt to a food processor. Start the food processor and slowly pour in the agave. Blend until very smooth.
Makes about 4 cups. Keep refrigerated for a week or freeze for a month.
Serve with local organic fruit (blackberries or strawberries are my favorite when in season) and sprinkle with chopped & toasted local organic walnuts from Terra Bella Farm.
add a pinch of ground cinnamon and/or cayenne while blending