Ideal for EatingEating ethically while eating great!

If you're a vegan and a chocoholic, you've probably already used avocados as a base for chocolate desserts. If you're not a vegan or haven't randomly tried chocolate and avocado yet, you'll be surprised at how delightfully creamy this guacamole -- I mean, pudding -- turns out. You truly do not taste the avocado. Truly. I love chocolate so much that I would not want the taste of avocado to interfere. I do love avocado, but I don't go dipping my chocolate bar into guacamole.

Hmm. There's an idea.

Anyway, here's my version of the choco-cado combo!

Chocolate Guacamole -- prep time: 15-20 minutes, makes about 1 cup

Ingredients

4 ounces unsweetened chocolate (high quality) [You may use semi-sweet chocolate. Just cut out most of the sugar from this recipe.]

6 tablespoons Demerara sugar

6 tablespoons cashew cream, more as needed to thin

2 large avocados

1 teaspoon vanilla extract

1/4 teaspoon cinnamon [You could substitute any spice you like. I like using cayenne pepper or nutmeg or basil or some balsamic vinegar.]

Directions

Melt chocolate with a couple tablespoons of cashew cream. Chocolate does not have to be completely melted, just really soft.

Place melted chocolate in blender with Demerara sugar and blend slowly, increasing speed as you go. Add more cashew cream as needed to keep mixture moving.

When chocolate mixture is thoroughly blended, add meat from two avocados, cinnamon and vanilla extract. Add more cashew cream to thin.

Blend well until nice and creamy. If guacamole/pudding is too thick your your taste, add more cashew cream.

May be served immediately or chilled. If serving later, stir well or reblend to soften behind serving.

Serve communally in a small dip bowl with cinnamon-sugar chips. For a real indulgence, serve in individual demitasse cups with demitasse spoons.

Enjoy!

(Edited to add: I have an updated and improved recipe here.)