Ingredients:

  • 2 Large Ripe Avocados (approx. 320g), pitted and peeled
  • 1/2 cup (45g) High-quality Unsweetened Dutch-process Cocoa Powder
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1/3 cup (80ml) Unsweetened Almond Milk
  • 2 tsp Pure Vanilla Extract
  • 1/8 tsp Fine Sea Salt
  • 1 tbsp Hot Water

Instructions:

  1. Cut the 2 Large Ripe Avocados (320g) in half, remove the pits, and scoop the flesh into your blender. Note: Ensure there are no brown spots, as these can introduce a swampy flavor.
  2. Add the 1/2 cup (45g) cocoa powder through a sieve directly onto the avocado.
  3. Pour in the 1/2 cup (120ml) Pure Maple Syrup.
  4. Include the 2 tsp Pure Vanilla Extract and 1/8 tsp Fine Sea Salt.
  5. Pour in the 1/3 cup (80ml) Unsweetened Almond Milk.
  6. Add the 1 tbsp Hot Water. Note: This small amount of heat helps bloom the cocoa powder, releasing more aromatic oils.
  7. Pulse 5-6 times until the large chunks of avocado disappear.
  8. Blend on high for 30-45 seconds until the mixture looks glossy and uniform.
  9. Stop the blender and use a spatula to push down any dry powder climbing the sides.
  10. Blend for another 15 seconds to aerate the mixture.