Ingredients:

  • 1/2 medium ripe avocado, chilled (approx. 100g)
  • 1.5 cups unsweetened almond milk, chilled
  • 1/2 cup ice cubes
  • 3 tbsp unsweetened cacao powder
  • 1 tbsp almond butter
  • 2.5 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt

Instructions:

  1. Chill your hardware. Put your blender jar in the fridge for 10 minutes. Note: This prevents the motor's heat from melting the ice too quickly during the blend.
  2. Pour the base. Add the 1.5 cups unsweetened almond milk and 1 tsp pure vanilla extract.
  3. Layer the fats. Place the 1/2 medium ripe avocado and 1 tbsp almond butter into the liquid.
  4. Add the dry components. Sift in the 3 tbsp unsweetened cacao powder and 1/8 tsp sea salt. Note: Sifting prevents those stubborn cacao clumps.
  5. Sweeten the deal. Drizzle in the 2.5 tbsp pure maple syrup.
  6. Top with ice. Add the 1/2 cup ice cubes last to weigh everything down.
  7. Pulse five times. Break up the large ice chunks before going to full speed.
  8. Blend on high. Run for 45 to 60 seconds until the mixture looks like liquid silk and no green flecks remain.
  9. Check the viscosity. Stop the blender and swirl a spoon through. It should leave a faint trail on the surface.
  10. Pour and serve. Transfer to a chilled glass and enjoy the aroma of dark chocolate immediately.