Chocolate Pot de Crème
Well well, look at that… it’s that cliché time of year again: Valentine’s Day. With the pressure to have a date, be a date or make a date with your mate, I say it’s bullshit. What is not bullshit however, is the need for chocolate. Regardless of the situation, chocolate will never disappoint.
I am all about no-bake desserts. I’ll say it again, I cannot bake. Also, I am obsessed with the combination of avocado and chocolate. Avocado is a healthy way to tap into that craving for something fatty, and chocolate – well, enough said.
Vegan-No Bake Pot de Crème – a.k.a. Avocado Fudge
Makes 3 portions, ⅓ of a cup each
- 1 ripe avocado
- 6 tbsp cacao powder
- 6 tbsp maple syrup
- ½ tbsp mesquite powder or vanilla extract
- Pinch of salt
Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, using a fork, mash the avocado until you get a smooth texture. Using a whisk, alternatively adding the dry and wet ingredients, until well incorporated and smooth. Spoon into cups and garnish with seeds, nuts or berries. Refrigerate until it is time to serve.
Or just put on a movie and curl up with a spatula and the mixing bowl.
A little side note. I was visiting with my friend K. this weekend and was lucky enough to get treated to some fantastic vegan cupcakes. She used this recipe from Vegetarian Times but substituted the all-pupose flour with spelt flour and the soymilk with homemade almond milk. I contributed to the recipe by making the icing, and I used this avocado fudge as the icing. So chocolatey, it was the perfect pick-me up after a long work-week.
[I have pictures to go with this post but I have temporarily misplaced my camera cable to download the pictures.]