1/2 cup unsweetened almond milk
3/4 cup pure maple syrup (plus more to taste)
3/4 cup raw cacao powder (or unsweetened cocoa powder)
1/4 cup almond butter (creamy)
1/4 teaspoon peppermint extract
1 pinch sea salt
4 avocado (medium, pitted, and peeled)
1/4 cup shelled hemp seeds (or 1/4 cup, 35g blanched slivered almonds, to serve)
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1Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined. Add the avocados, secure the lid again, remove the center lid cap, and insert the tamper.
2Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the ingredients through the blades until smooth and creamy.
3Spoon the mixture into four dessert bowls or cocktail glasses, and chill in the fridge for a couple of hours.
4Serve topped with the hemp seeds or blanched almonds.