Ashley posted this recipe a couple weeks ago and she was absolutely correct when she practically demanded that her blog readers make it. “I can’t even describe how delicious this was. I say this a lot and when I say it, I mean it. Make this, now.” This is some amazing stuff!
It has the amazing texture of chocolate pudding and the chocolate flavor comes through the most, but with a subtle banana kick. Both bananas and avocado’s are super creamy and have mild flavors so the recipe results make perfect sense.
Makes 1 serving
- 1/4 cup milk or any milk sub (want to try chilled coffee)
- 1/2 avocado
- 1/2 banana
- 3 Tbsp unsweetened cocoa powder (sub. 1 Tbsp choc ovaltine - great too!)
- 2 Tbsp agave syrup or other sweetener
- Combine all in a food processor or Vitamix blender.
- Process until thoroughly combined and fluffy, scrape bowl a few times if needed.
Recipe courtesy of Edible Perspective
Friday night dinner
My friend Kelly told me about a meet-up group that she had recently joined, Triangle Localista. It’s a group of like minded individuals in the Triangle that prefer to support “independent retailers, restaurants, farmers markets, local parks & culture. Shop - Eat - Play Local!”
Tonight was the first gathering that either of us had been able to attend, a group of 6 of us met for dinner at Four Square. It was a fun experience and nice to meet several new people. The dinner itself was delicious…
Garden Herb Roasted Flounder Roulade with summer vegetable primavera, olive oil jam, drunken garlic fennel vinaigrette