4 ripe avocados
1/4 cup light coconut milk
4 tablespoons unsweetened dark cocoa powder
3 tablespoons honey
2 ounces of dark chocolate (72% or higher), melted
2 teaspoons vanilla extract
1/8 teaspoon salt
for topping: whipped cream, coconut whipped cream, sprinkles, cocoa nibs
Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.
Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I’d suggest cutting the recipe in half.