Ingredients
2 ripe avocados
1/4 cup coconut nectar
1/2 cup unsweetened carob or raw cacao or cocoa powder
1-2 tablespoons coconut oil
1 teaspoon vanilla
a pinch of sea salt
optional shredded coconut for garnish
Preparation
Blend all ingredients together in a food processor until creamy (a blender can work too, you may just need to scrape the sides down more often). You can start with one tablespoon of coconut oil and see if you need more. Sometimes, if it’s not creamy enough, I add a splash of almond or coconut milk.
I like mine nice and thick, so when you hold the food processor upside down, it doesn’t move.
This packs well for lunch and stores in the fridge for several days.
