The perfect treat for Easter! This recipe is gluten, dairy, egg and refined-sugar free!
We love avocado. Not only is it full of amazingly good fat, one of your five a day and has more fibre and potassium in it than a banana, it's also extremely versatile. We've whipped up this chocolate avocado dessert to cure your sweet cravings whilst still being a healthy alternative to sugary puds - and we won't tell the kids how good it is for you if you don't!
Ingredients
3 x ripe avocados
4 tbsp pure cocoa powder (unsweetened)
4 tbsp agave syrup or honey
125ml coconut milk
1 tsp vanilla extract
1 tsp sea salt
1 tbsp cocoa nibs
Method
Halve the avocados as neatly as possible, remove the seed and scoop the insides into a blender.

Put the halved skins to one side as you may want to use these later.

Add the cocoa powder, syrup or honey, milk, vanilla and sea salt and blend thoroughly depending on your blender and how it deals with thick mixtures you may need to add more coconut milk to help it all blend together).

Once it is smooth and there are absolutely no lumps, add the cocoa nibs and mix through with a spoon.

They make a lovely crunchy texture to the dessert but if you have fussy eaters you can always skip this step.

You can then put the mixture back into the avocado halves, or an appropriate dessert bowl and chill for 30 minutes.

Add a scattering of cocoa nibs to the top for a garnish, serve and enjoy!