KETO-Friendly Dairy-Free Chocolate Bars Made With a Secret Ingredient
1 table spoon cup unsweetened almond milk – optional you can use water too just to blend the mixture
2 ripe avocados, peeled and pitted
1/3 cup unsweetened cocoa powder
1 teaspoons vanilla extract
2 scoops of potein powder (on KETO) or 1 cup soaked pitted dates (for NON-KETO)
Agave/honey/maple syrup/Organic Stevia – optional
Pinch of sea salt
Chunks of Fresh coconut- optional
Nuts of your choice
Put the almond milk, avocados, cocoa, vanilla extract, dates or protein powder, nuts and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Scrape down the sides with a spatula in between.
You may add agave/ honey/ maple syrup /stevia if you have a sweet tooth. For me the protein powder was good enough to add the sweetness.
Transfer the mixture in the glass or molds of your choice and chill in the fridge for at least 3 hours.
Note-the ice cream works best with ripe avocados that don’t have any brown discolorations.