#avocadochocolate

Raw Vegan Avocado Chocolate Cake

Base:

1 cup nuts (I used almonds) 1 cup dates 2 tbsp coconut oil (optional - in case the texture is too dry)

Blend all ingredients in your food processor and press the mix onto the bottom of a 7″ spring form pan lined with baking paper.

Chocolate Avocado Cream:

2 ripe avocados (3 if they are quite small) 4 tbsp coconut oil 1/2 cup raw cacao powder a pinch of salt seeds of 1 vanilla bean 4-6 tbsp date syrup (made using only dates and water - substitude with coconut sugar, raw cane sugar, or whatever sweetener you prefer to use)

Blend all ingredients apart from the date syrup in your food processor. Now add the syrup and simply do the taste test until you have the sweetness you like.

Pour the mix in your baking pan and put the cake into the freezer for about 45 minutes. You can keep it in your freezer but don’t forget to take it out 15-30 minutes before you want to eat it.

The chocolate decoration is made using 2 tbsp of melted coconut oil, 2 tbsp of raw cacao and 2 tbsp of date syrup. When you pour the liquid chocolate sauce over the cold cake it turns soild.

Enjoy!

Indulge in these decadent chocolate avocado truffles that are not only vegan but also free from refined sugar. Creamy avocado blends seamlessly with rich cocoa powder and melted chocolate chips, resulting in a luscious treat that's both satisfying and guilt-free.

Ingredients: 2 ripe avocados. 1/2 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. 1/2 cup vegan chocolate chips, melted. 1/4 cup cocoa powder, for coating.

Instructions: Use a food processor to blend avocados until they are smooth. Salt, maple syrup, vanilla extract, and cocoa powder should be added. Mix until everything is well mixed. Put the mixture in a bowl, and then add the melted chocolate chips and mix them in. Put the mixture in the fridge for at least an hour. Scoop out the mixture with a spoon and roll it into small balls about the size of truffles. Cover all of the balls with cocoa powder by rolling them in it. Put truffles back in the fridge for another 30 minutes before you serve them.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge your sweet tooth guilt-free with this creamy and decadent vegan chocolate avocado mousse. Packed with healthy fats from avocados and naturally sweetened with maple syrup, this dessert is also gluten-free and perfect for satisfying your cravings.

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. Pinch of salt. Optional toppings: berries, shredded coconut, chopped nuts.

Instructions: Take the pits out of the avocados and cut them in half. Take out the flesh of the avocado and put it in a blender or food processor. Salt, maple syrup, vanilla extract, and cocoa powder should all be put into the food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Taste it, and if you think it needs more sweetness, add more maple syrup. Put the mousse in serving dishes and put them in the fridge for at least 30 minutes to cool down. If you want, you can add berries, shredded coconut, or chopped nuts on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Banana Split Tacos are a delicious dessert that you can make on a ketogenic diet. They taste like a banana split and are easy to make. Instead of ice cream, there is a creamy avocado-chocolate filling. Fresh strawberries, chocolate chips, nuts, and coconut make the toppings taste great. This treat is fun and tasty, and it's great for any event!

Ingredients: 4 low-carb tortillas. 2 ripe avocados, sliced. 4 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 4 small strawberries, sliced. 2 tablespoons sugar-free chocolate chips. 2 tablespoons chopped nuts almonds, walnuts, or pecans. 2 tablespoons unsweetened shredded coconut.

Instructions: Preheat oven to 350F 175C. Cut tortillas into small taco shapes and place them in a muffin tin to form taco shells. Bake tortillas for 8-10 minutes until crispy. In a bowl, mash the avocados with cocoa powder, erythritol, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fill each taco shell with the avocado-chocolate mixture. Top with whipped cream, sliced strawberries, chocolate chips, chopped nuts, and shredded coconut. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Banana Split Tacos are a delicious dessert that you can make on a ketogenic diet. They taste like a banana split and are easy to make. Instead of ice cream, there is a creamy avocado-chocolate filling. Fresh strawberries, chocolate chips, nuts, and coconut make the toppings taste great. This treat is fun and tasty, and it's great for any event!

Ingredients: 4 low-carb tortillas. 2 ripe avocados, sliced. 4 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 4 small strawberries, sliced. 2 tablespoons sugar-free chocolate chips. 2 tablespoons chopped nuts almonds, walnuts, or pecans. 2 tablespoons unsweetened shredded coconut.

Instructions: Preheat oven to 350F 175C. Cut tortillas into small taco shapes and place them in a muffin tin to form taco shells. Bake tortillas for 8-10 minutes until crispy. In a bowl, mash the avocados with cocoa powder, erythritol, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fill each taco shell with the avocado-chocolate mixture. Top with whipped cream, sliced strawberries, chocolate chips, chopped nuts, and shredded coconut. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Creamy avocado combines with rich cocoa powder and coconut oil for a decadent fat bomb that satisfies chocolate cravings while keeping you in ketosis.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil, melted. 2-3 tablespoons powdered erythritol or sweetener of choice. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender or food processor, blend avocados until smooth. Add cocoa powder, melted coconut oil, sweetener, vanilla extract, and salt. Blend until well combined. Spoon mixture into silicone molds or ice cube trays. Freeze for 1-2 hours until set. Store in the freezer until ready to enjoy.

Prep Time: 10 minutes

Cook Time: 0 minutes

Banana Split Tacos are a delicious dessert that you can make on a ketogenic diet. They taste like a banana split and are easy to make. Instead of ice cream, there is a creamy avocado-chocolate filling. Fresh strawberries, chocolate chips, nuts, and coconut make the toppings taste great. This treat is fun and tasty, and it's great for any event!

Ingredients: 4 low-carb tortillas. 2 ripe avocados, sliced. 4 tablespoons unsweetened cocoa powder. 1/4 cup powdered erythritol. 1 teaspoon vanilla extract. 1/2 cup heavy cream. 4 small strawberries, sliced. 2 tablespoons sugar-free chocolate chips. 2 tablespoons chopped nuts almonds, walnuts, or pecans. 2 tablespoons unsweetened shredded coconut.

Instructions: Preheat oven to 350F 175C. Cut tortillas into small taco shapes and place them in a muffin tin to form taco shells. Bake tortillas for 8-10 minutes until crispy. In a bowl, mash the avocados with cocoa powder, erythritol, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fill each taco shell with the avocado-chocolate mixture. Top with whipped cream, sliced strawberries, chocolate chips, chopped nuts, and shredded coconut. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes