The measures below are for 2-3 servings
30g of 70-100% pure dark chocolate
3 TBSP raw cacoa powder
3 TBSP coconut or MCT oil
2 large ripe avocados, pitted & smashed (cup and a half)
6 pitted majool dates, soaked in warm water
65 ml coconut milk
2 TBSP organic maple syrup
1 tsp vanilla essence
Use a double boiler i.e place a small metal or glass bowl on top of a smaller pot/saucepan.
The saucepan/pot should be on medium heat and filled ¼ of the way with simmering water.
Mix the dark chocolate, raw cacao powder and oil to the bowl so they melt together.
Add the avocado, dates, coconut milk, maple syrup and vanilla essence to a blender and blend until almost smooth.
Add the melted chocolate mixture and blend again until completely smooth.
Place the mixture in a covered bowl and chill in the fridge for four hours.
The mixture can also be eaten at room temperature.
Keep mixture covered at all times.
Chantal is a B.Sc.Hons Physiotherapy with an international diploma in Nutrition and Sports Nutrition. Chantal works as a Health & Lifestyle Coach specialising in the management of health conditions associated with leaky gut and dysbiosis of the gut microbiome.
Over her 25 year career, Chantal has held various positions within the health and wellness industry – including 10 years as the Executive Head of Vodacom’s corporate wellness & mobile health programs. Chantal is the owner/ founder of the DripBar which offers vitamin and mineral drip therapy in improving micronutrient deficiencies. She is also the founder/owner of a Kombucha brewery which produces the brand of ‘booch’ called theFarmacy.
Chantal is a competitive cyclist, a plant strong vegan and mom to two grown up girls.