Dairy free, gluten free, egg free, sugar free, high in monounsaturated fats and antioxidants, this recipe is a combination of different ideas I’ve gathered in my search for a healthy option for someone who is dairy intolerant and vegan.
All ingredients I use are organic (free of chemicals, pesticides and herbicides and genetic modification).
Instead of using Cocoa powder or chocolate I use the very healthy, raw cacao powder. Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).
Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures and processed. Roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.
Cacao is high in antioxidants, magnesium, iron, potassium, calcium, zinc, copper and manganese and contains phenylethylamine (mood hormone) and is low in caffeine. The caffeine content of cocoa powder is much higher than cacao powder as cocoa accumulates caffeine during the roasting process as the powder is manufactured on the same roasting conveyor belts as coffee beans.
- 1 Large Avocado
- 1/2 cup coconut cream or coconut yoghurt
- 2-3 Tablespoons of Cacao powder
- vanilla essence (1/4 teaspoon)
- sweeten to taste with stevia, xylitol or coconut sugar
Mash the avocado until a smooth paste.
Stir in and combine all other ingredients. Chill in the refrigerator and serve with blueberries or guava.