This is such an easy recipe to make and when Im craving something rich and chocolatey, this totally hits the spot. It is amazing served with fresh berries and a dollop of coconut whipped cream! It really feels like such a treat it’s hard to believe that it is packed with healthy fats and fiber! If you don’t feel like making the coconut whipped cream I highly recommend Coco Whip by So Delicious.
- 2 avocados (ripe)
- 1 banana (ripe)
- 1 cup full-fat coconut milk, chilled
- 1 tbsp maple syrup
- 2 tbsp raw cacao powder
- ½ tbsp vanilla extract
- ½ tsp monk fruit sugar (I use Lakanto brand)
- Strawberries, raspberries, blackberries (optional)
- Coconut whipped Cream (directions below)
- Place avocado and banana in a food processor and purée until smooth.
- Add coconut milk, vanilla, and maple syrup, raw cacao and blend until creamy.
- Top with berries and whipped coconut cream and serve immediately.
Coconut Whipped Cream
(adapted from the Minimalist Baker recipe)
Serves 6 (¼ c servings)
- 1 14-ounce can coconut cream or full fat coconut milk
- ¼ cup Lakanto Powdered Monk Fruit Sugar
- 1/2 tsp vanilla extract
- Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered monkfruit sugar and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!