Before the sugar police interject, I realise that the inclusions of agave and maple syrup don’t strictly make this sugar-free; to clarify, I’m just talking about the really over-processed cane sugar in this recipe. Yes, of course maple syrup is a sugar, but it is a high-level, natural source of zinc and manganese (amazing antioxidants and immune system support), plus I find it doesn’t give me the groggy ‘sugar crash’ that the white stuff does. Agave syrup is a fructose not a glucose so again, doesn’t have the same dramatic ‘spike and crash’ effect on blood sugar levels and is 1.4 times sweeter than sugar so you need less of it.

Right, onto the recipe. I decided I wouldn’t post this until the chocoholic husband was satisfied that it was ‘as good as the real thing’. Which, let me tell you, is no mean feat for a dairy-free, refined sugar-free, superfood alternative.

The proportions are really tricky to get right (the inspiration was a similar recipe from the Honestly Healthy cookbook; I have simply adapted it to our tastebuds). You want that intense chocolatey hit from the raw cacao but a smooth, light texture, too. Enter stage left: avocado. Its velvety creaminess is what makes this dessert, but then I use agave as a sweetener to mask the slightly ‘green’ flavour it adds. So, here it goes:

Ingredients for 4 ramekins or 2 bowls:

2 medium or 3 small ripe avocados

1tbsp coconut oil, melted (I do this in a heat-proof bowl over a saucepan of water on the hob)

2.5tbsp raw cacao powder, sifted

2tbsp agave syrup

1tbsp maple syrup (or just use 3 of agave, however I like a hit of maple to add depth)

Method:

Put the avocado flesh and coconut oil in a blender and whizz until VERY smooth and glossy. You need really ripe avocados to achieve this texture.

Add the sifted cacao powder and whizz again for a minute or so.

Add the agave and maple syrups and give a final whizz.

Now taste. Is it too bitter? (add a touch more agave/maple). Too thick? (add a little water and whizz).

It then needs a good 1.5hours to refrigerate. I usually serve it with a scattering of berries.

I’ve tried soooo many variations on this recipe. I’ve taken out half the avocado and tried with banana instead, which definitely made it sweeter (perhaps a good alternative for kids?) but it does change the texture. I love the glossy, decadent, intensity of this version.

Let me know what you think!

CF x