2 Large Hass Avocados, cubed (about 2 cups)
1/2 Cup Maple Syrup
2 Tablespoons Organic Coconut oil (optional)
2-4 Tablespoons of Organic or Granulated Sugar (or Agave. I used agave and it was delich)
Splash of Water
1-2 Tablespoons Vanilla Extract
1 teaspoon Balsamic Vinegar (I used white vinegar)
1 Cup Cocoa Powder (un-sweetened)
Add all ingredients except Cocoa Powder into a food processor or blender, pulse until smooth. Add Cocoa Powder to Avocado mixture and blend until smooth. (I added water, because it was too thick for a blender to mix.) Taste, and add more sugar if too bitter and blend.
Refrigerate in a tighly sealed container for up to a week.
Number of Servings: 4
