Description
This Vegan Chocolate Maple Avocado Dip turns a few simple ingredients into something ridiculously smooth and rich. It tastes like chocolate pudding, but with a fresher flavour that works beautifully with fresh fruit, or if you prefer, pretzels, and crunchy cookies.
Ingredients
Units
Scale
- 2 large ripe avocados, pitted and peeled
- 1/2 cup pure maple syrup
- 2/3 cup unsweetened cocoa powder or cacao powder
- 1/4 tbsp vanilla paste or 1/2 tbsp vanilla extract
- Pinch of sea salt
- 2 tbsp non-dairy milk, plus extra if needed (or even water can be used in a pinch)
Instructions
- Add the 2 large ripe avocados, 1/2 cup pure maple syrup, 2/3 cup unsweetened cocoa powder, 1/4 tbsp vanilla paste or 1/2 tbsp vanilla extract, and a pinch of sea salt to a Ninja blender, a small food processor, or blender cup.
- Blend until completely smooth and creamy.
- Stop once or twice to scrape down the sides because cocoa powder loves sticking to the corners and hiding there.
- Add 2 tbsp non-dairy milk (or even water), 1 tbsp at a time, blending after each addition until the dip reaches your preferred consistency. If your avocados are extra large, you may need another splash of milk.
- Taste and adjust if needed. You can add an extra drizzle of maple syrup if the cocoa powder is slightly bitter. It will mellow over time when resting in the fridge.
- Spoon the dip into a serving bowl and chill for a thicker dip. I prefer to leave it overnight for the flavors to mingle.
- Serve with strawberries, blueberries, raspberries, or whatever needs dipping in chocolate that day.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutritional value: for the full recipe, not per serving
Nutrition
- Serving Size: 1
- Calories: 994
- Sugar: 97.8 g
- Sodium: 206.6 mg
- Fat: 49.5 g
- Saturated Fat: 10.2 g
- Trans Fat: 0 g
- Carbohydrates: 163.3 g
- Fiber: 35.6 g
- Protein: 15.8 g
- Cholesterol: 0 mg
