TIME: 15 MINUTES; SERVES: 4
This isn’t even close to a seasonal Pennsylvanian dish, but since I’m a California native, I feel justified in posting a recipe made primarily from avocados.
For those of you who follow a Keto diet, this is a super rich, fiber-filled, chocolatey treat. My preferred zero-carb sweetener is Erythritol because it doesn’t have an off-putting aftertaste, and can be bought in 1:1 sugar ratios. Feel free to substitute maple syrup or cane sugar. Adding a dollop of coconut yogurt or crème fraîche and a sprinkle of cacao nibs makes it super fun and fancy.
1/3 cup high-quality, unsweetened cocoa powder or raw cacao powder
1/4 cup Erythritol or favorite sweetener
1/4 cup crème fraîche or coconut cream
1/4 cup unsweetened almond milk, coconut milk, or heavy cream
1/2 tsp. vanilla extract
A dash Ceylon cinnamon
A pinch cayenne or chili powder
A pinch salt
Purée all ingredients in a food processor until very smooth and creamy. Scrape down the sides to incorporate all the cocoa powder. Adjust the sweetness and consistency to your liking.
For serving, scoop equal amounts into 4 small serving dishes or ramekins. Finish with a dollop of crème fraîche, coconut yogurt, or whipped cream, a sprinkle of cacao nibs, and a couple raspberries.