Chocolate avocado cream is a delicious fit dessert. How to make chocolate avocado cream? Discover a simple and dietetic recipe for chocolate cream!
Chocolate avocado cream is a quick and healthy chocolate dessert to prepare.
Avocado is the most calorie-rich fruit in the world. However, it has many nutritional values and medicinal properties that make it worth eating. Oleic acid in avocado lowers cholesterol levels, and potassium regulates blood pressure. Avocado contains more potassium than bananas, known for their high content, thus helping to maintain the body’s water-electrolyte balance. Additionally, this fruit is an excellent source of vitamin A, B-group vitamins, and vitamin C. Due to its high content of folic acid, avocado is recommended for pregnant women.
Avocado is rich in minerals, including zinc, magnesium, manganese, copper and potassium. It also contains antioxidants, dietary fiber, and phytosterols.
Vitamin E and antioxidants in avocado have a very beneficial effect on the skin.
Chocolate avocado cream can be eaten alone or as an addition to bread, pancakes, crepes, or cakes.
How to make healthy chocolate cream? Discover a simple recipe for chocolate avocado cream!
Preparation time: 5 min
Calories: 337
Protein: 7 g
Carbohydrates: 47 g
Fats: 13 g
Ingredients for chocolate avocado cream:
- Avocado 1/2 piece (70 g)
- Banana 1 small piece (100 g)
- Soy milk (or other plant-based milk) 1/4 cup (50 g)
- Dried dates 2 pieces (10 g)
- Cocoa 3 teaspoons (15 g)
- Agave syrup 1 teaspoon (10 g)
Preparation chocolate avocado cream:
Step 1: Wash and dry the avocado, then cut it in half lengthwise – wrap the half with the pit in cling film and store it in the fridge (use it for another meal within a few days). Scoop out the flesh with a spoon or peel it. Cut into smaller pieces. Cut the dates (pitted) into slices. Place the avocado, banana, and dates in a blender. Pour in the milk (you can use any plant-based milk) and add agave syrup and cocoa. Blend everything into a smooth and uniform mass.
Step 2: Transfer to a bowl or jar. Store in a sealed container in the fridge for up to 2 days.
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