Last week, in writing about how we handle Halloween in our house with a child who has type 1 diabetes, I raised the unlikely possibility of the kids finding chocolate covered bacon in their trick-or-treat bags. With fall in the air and the crazy food creations of the State Fair just a few days off, my comment inspired the question: why not make a batch? And so we did.
1 large avocado
½ cup of unsweetened vanilla almond milk OR unsweetened coconut milk
1 tsp. of organic vanilla extract
1 Tbs. of organic cold-pressed coconut oil
1 Tbs. of raw organic cocoa powder
½ bar of your favorite high quality dark chocolate, chopped
½ tsp. of stevia (optional, if you’d like it sweeter)
1 Tbs. of coffee (left over from the morning of or use instant)
1 Tbs. of cacao nibs (optional topping)
1 Tbs. of shredded coconut (optional topping)
Melt the dark chocolate over a stovetop (or microwave safe bowl) with the coconut oil, and coffee.
Combine the melted chocolate sauce with the remaining ingredients in a blender or bowl.
Combine all the ingredients using a high speed blender (or a hand mixer).
Blend or mix until creamy and smooth.
The texture will resemble a fluffy mousse.
Spoon into a bowl or wine glass (for some flare) and garnish with toppings of your choice.