You know how, if you’re on Facebook and you’re of a ‘foodie’ kind of nature, you end up with lots of posts appearing with mouthwatering recipes? Pages you follow are the worse, but friends also share their recipes and, after a while, it’s almost too much, you can become, well, a little blase about the whole thing. I’m sure this post will end up the same for most people. But I saw this recipe originally pop up on a friends’ page (she knows who she is) and I had an avocado in the fruit bowl, so………..well, you can guess where this is heading. And it was delicious. But it was a bit too rich for me, so, next time round, I added some fruit, and some whipped cream. And it was too fussy. Sounds like the 3 bears – too hard, too soft, and the third time? Just right. I’ll give the original recipe in the ‘Comments’ section if anyone wants it, but trust me, my version is better.
Raspberry Chocolate Pots
- 1 ripe avocado, stoned and skinned.
- 0.25 cup of cocoa powder.
- 0.25 cup golden syrup.
- 100g fresh raspberries.
- 0.5 cup almond milk.
- 1 tsp vanilla extract.
It’s very simple, just put all the ingredients EXCEPT THE RASPBERRIES into a food processor and blend till smooth. Or you can use a stick blender if you have one.
You may have to scrape the sides a few times as the avocado can take a while to break up and you don’t want lumps of green through your dessert.
Split the raspberries between your ramekins (I used old Gu dessert pots and this made enough for 3) and pour the chocolate liquid over them. Chill in the fridge for at least half an hour.
It’s softly set and was given the thumbs up by my daughter and her friend who was here for lunch today.