Ingredients:
- 170 g of baking chocolate
- 2 tablespoons of margarine
- 160 ml of rice milk
- 65 g of cocoa powder
- 1 teaspoon of vanilla extract
- ¼ teaspoon of sea salt
- 50 g of unsalted peanuts
- 4 dates
- 1 ripe avocado
Preparation:
- Cut the chocolate into smaller pieces and place it in a saucepan.
- Add rice milk, margarine, vanilla, salt and cocoa powder.
- Place in a double boiler and mix until the mixture becomes smooth.
- Place the dates in a cup and cover it with boiling water.
Let it sit for five minutes, then drain it and transfer it to the blender. - Clean avocado and add it to the blender.
Blend it until it becomes a smooth puree. Add the avocado puree to the chocolate mixture and whisk it in a double boiler until it becomes all smooth. - Roast the peanuts.
- Line a parchment paper over the mold or tray.
Place the peanut on the bottom of the tray pour the chocolate-avocado mixture into the tray.
Add chopped peanuts on top.
Place it in the fridge. Let it set for a at least 3 hours.
- Take it out of the mold and cut it into the shape you like.
