A Valentine treat that you can feel good about! Deep chocolate flavor, and no dairy! (You don’t need to reveal the secret ingredient!)
It’s fun to make a special treat for your sweetheart on Valentine’s Day, but sometimes you don’t want to add all those extra fat and sugar grams to the diet just to say “I love you.” Creating something quietly healthy that tastes great is a real heart gift, and this is about as quick as a dessert can be. No cooking!
For a chocolate pudding without all the guilt, you need something creamy for the base, and tofu is often a stand-in for the cream and ganache in desserts like this. But the avocados are even creamier, and the chocolate taste remains the star.
I live in Vermont, so I use maple syrup. The agave is great too! After blending, taste for sweetness and adjust.
Dark chocolate is my go-to because it has less sugar, but you can substitute semi-sweet if you like it sweeter. Chocolate lovers vary greatly in the level of sweetness they like. To me, milk chocolate tastes like pure sugar, but some people love it and find dark chocolate too bitter. Use what you prefer. I used dark chocolate shavings in this, but you can just run a serrated knife through regular chocolate chips.
This is a less than 10-minute, no-cook dessert, and is husband approved, 7-year-old approved, and teenager approved. What more could you ask for?
Happy Valentine’s Day to all!
2 ripe avocados
1 cup dark chocolate baking chards
2 tbsp. Dutch processed cocoa powder
6 dates, pitted, chopped
2 tbsp. maple or agave syrup
1 tsp. vanilla extract
2/3 cup lite coconut milk
In a blender, place avocados, chocolate chips, cocoa, dates, syrup, and vanilla. Heat the coconut milk just before boiling, and pour over the mixture. Let sit for 30 seconds, then blend on low until smooth and creamy. Stop once to scrape down the sides.
Place in dishes, chill for an hour, and serve with strawberries and some shavings of chocolate on top.
.© Copyright 2019 – or current year, Dorothy Grover-Read