2 ripe avocados, peeled and pitted 1/4 cup coconut nectar 1/2 cup unsweetened cocoa powder 1-2 tbsp coconut oil 1 tsp vanilla pinch of sea salt Shredded coconut for garnish, optional
Blend all ingredients together in a food processor (a blender can work too, you may just need to scrape the sides down more often) until creamy. Start with one tablespoon of coconut oil and see if you need more. If it's not creamy enough, add some water, almond or coconut milk, but it may not be necessary.
This stores in the fridge for several days.
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