No-Bake Avocado Cocoa Dessert
Avocado and coconut oil provide fat and a smooth creamy texture, while cocoa adds a rich chocolate flavor. Chilling turns it into a portioned keto dessert without baking.
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Inventory: Blender
556
Servings: 4 (1 serving ≈ 62 gram)
Digestion time: 3 hour
Diameter of the mold: 10 cm. Recount
Mix almond flour (50 g) with one third of the coconut oil (8 g), one third of the cocoa (5 g), and one third of the erythritol (10,5 g). Press the base into a 10 cm ring.
Blend avocado (125 g) with the remaining coconut oil (17 g), cocoa (10 g), erythritol (19,5 g), and vanilla (1 g). Spread the cream over the base, smooth it, and chill overnight for at least 8 hours.
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