I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
- 1 large ripe avocado (or 2 small)
- 1 tbsp raw, unsweetened cocoa powder
- 1/4 cup coconut milk (or any nut milk of your choice)
- 2 tbsp honey or maple syrup
- 1 tbsp coconut oil, melted
- 1 chunk of bittersweet dark chocolate, grated
- 2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
Happy Eating, XO.