Trust me, my husband HATES avocados; so when I served this to him as an after dinner dessert topped with blueberries and freshly whipped coconut cream, I didn't say a thing; he devoured it! He always says the same thing when he really likes something I've made: "Wow! This is really good; thank you babe, you always treat me so well." This of course, tickles me pink because I know if he knew what he was really eating, a food he's decided not to like, period, he'd suddenly taste what he couldn't prior to knowing and would stop eating it.
Believe me, I could hardly contain myself from telling my husband that apparently he DOES like avocados after all. Instead, I allowed him to reminisce in my rare dessert offering until the following evening; then only after he unequivocally agreed my new recipe is a keeper did I spill it. I do however, wish I had a picture of his facial expression to share with you when he learned of my secret. It was golden!
My kids would be so proud of me because it seriously takes up ALL my willpower not to blurt my ingredient secrets! I have ruined many successful concoctions due to this flaw of mine, of which, I have yet to master. It's just odd to me that a person isn't as excited as I to discover a creative way to sneak foods we don't like into dishes that don't sacrifice taste, texture or compromised how the food looks or smells.
Now it's your turn. Make this tonight and don't spill the beans until after everyone has finished eating and thanked you for the yummiest dessert EVER.
1 Ripe Avocado
1/4c Unsweetened Cocoa Powder
1/4c Almond, Coconut or Dairy Milk (or any milk alternative)
1/8-1/4c *Honey, Pure Maple Syrup (I like a combination between the two)
1 tsp Pure Vanilla Extract
Blend ingredients in food processor or high powered blender such as a Vitamix until smooth. Chill and serve with toppings of choice.
*Dates may be used in substitution of all sweetener but to do this successfully, soak pitted dates in water overnight and increase milk until the desired consistency is achieved.