This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background, creating a rich texture, and the urfa pepper gives this sweet dish just the right touch of heat.
2 ripe Hass avocados
2 Tbsp almond milk or coconut or cashew, etc etc.
2 Tbsp cocoa powder
1 tsp vanilla extract
1 ounce of dark chocolate, for more flavor use one of our chocolate bars
2-3 Tbsp sweetener of your choice (honey, maple, agave, etc.)
big pinch of salt
1/4-1/8 tsp urfa chile flakes
1. Peel and slice avocados, food process until smooth. Melt the chocolate in a microwave or double boiler. Add melted chocolate and all other ingredients to avocado and process until well incorporated.
2. Spoon into jars and refrigerate for 30 minutes. Top with additional chile and coarse flaky salt, if desired.
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