Ingredients
Scale
- 1 (13.5-15 oz.) can of coconut milk
- 3 medium-sized or 2 large ripe avocados
- 3 tablespoons of unsweetened cocoa or cacao powder
- 3 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon sea salt
- (optional) 2 tablespoons ground maca powder
- (optional) raw cacao nibs for serving
Instructions
- Chill the can of coconut milk overnight until it is solid. Empty the solidified coconut milk (drain any liquid into a separate container before using) into a big mixing bowl and whip with a hand or stand mixer until soft peaks form.
- Mash the avocado in a separate small bowl with a fork. Add the mashed avocado the whipped coconut milk and beat with mixer until combined.
- Add the cocoa powder and, if using, the maca powder, and beat until combined. Add the maple syrup, vanilla extract, and sea salt, and mix until the texture is smooth and silky. Chill until serving.
- Serve with fresh fruit, cacao nibs, and/or sprig of fresh mint.
Notes
I like adding maca powder for the malty flavor. It also is an adaptogenic so you may feel a kick from it. I also add cacao nibs for texture and extra chocolatey flavor. You can play around with this and instead of vanilla, use a small amount of mint extract or another flavor you prefer.