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  • 1/2 cup dark chocolate chips, or chopped dark chocolate (for keto recipes use sugar free)

  • 4 very ripe avocados, peeled and pitted

  • 1/2 cup agave

  • 1/2 cup unsweetened cocoa powder

  • 1/3 cup almond milk

  • 1 tablespoon pure vanilla extract

  • 1/4 teaspoon fine salt

  • Fresh raspberries, for garnish


1. Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

2. Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor.


3. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

4. Garnish with fresh raspberries and serve.


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