in Dessert Recipes

Vegan avocado chocolate cream

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Ingredients for 2 servings:

  • 2 avocados
  • 1 banana(s), ripe to overripe
  • 2 tbsp, pressed baking cocoa, heavily deoiled
  • 2 tsp, heaped nut butter
  • 75 g dark chocolate, 70% cocoa content
  • 50 g coconut oil
  • e.g. tonka bean(s)
  • n. B. Desiccated coconut

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Peel the avocados and banana and cut into small pieces. Melt the chocolate in a double boiler and stir in the coconut oil. Add the cocoa and, if desired, grate in some tonka bean to taste. I usually use about half a bean. Add the nut butter (I prefer cashew butter) and mix. If the consistency is a bit too thick, you can add a splash of water every now and then while mixing until the desired consistency is reached. The cream can then be poured into a dessert bowl and refrigerated if desired. Serve sprinkled with desiccated coconut, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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