Adapted from food52
Prep Time: 15 minutes
Fridge Time: 20-25 minutes
Makes 4 small ramekins
1 ripe Hass avocado
4oz/114g bittersweet chocolate, coarsely chopped
1/4 cup thick coconut milk (gently poured from the top of the tin before stirring - it's thicker)
1/2 tsp good vanilla extract
3 tbsp maple syrup
pinch of sea salt
Garnish: coarsely chopped pistachio nuts, freshly toasted
1. Melt the chocolate with the coconut cream in a non-reactive bowl over hot water or microwave until the chocolate is melted. Stir occasionally and when melted, remove from heat and allow to cool to room temperature
2. Combine avocado, vanilla, maple syrup, cooled chocolate and sea salt in a blender. Blend until smooth.
3. Place equal portions in small ramekins and refrigerate for at least 30 minutes. Although it tastes great even the next day.
To serve - sprinkle with toasted chopped pistachio nuts.