Serves 2 to 4
- 1 ripe Hass avocado
- 4 ounces bittersweet chocolate
- 1/4 cup thick coconut milk (from the top of the can)
- 1/2 teaspoon vanilla extract
- 3 tablespoons agave syrup
- 1 pinch sea salt
- In a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
- Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
- Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream or Cool Whip and berries, if desired.
