Black chocolate, broken into small pieces – ½ cup
Ripe avocados – 4 pcs.
Liquid honey or agave nectar – ½ cup
Cocoa powder – ½ cup
Almond milk – 1/3 cup
Vanilla extract – 1 tsp.
Salt – Pinch
How to cook:
Melt the chocolate in a water bath, set aside to cool slightly. Melted chocolate, avocado pulp, honey, cocoa powder, almond milk, vanilla extract and salt, whisk in a blender, until you get a smooth thick cream, pour into molds and refrigerate for at least three hours.