2 ripe avocados
2 T coconut oil
1/2 C premium cocoa powder
1 T Splenda
2 T SF chocolate syrup
2 T heavy whipping cream
1/2 t vanilla extract
1/2 t almond extract
1/2 C chopped pecans
It is very important that the avocados really are as ripe as possible, without starting to rot. Judging by the ingredients she uses, I'm guessing the writer of the other blog lives in a warmer climate, prone to all the good produce I miss.
Unfortunately, mine still were a bit green, highly influencing the taste. I tried to counteract this by increasing the Splenda to 1 T and adding vanilla and almond extracts.
Another substitution, which I doubt worked, was SF chocolate syrup (Walmart brand Hershey's knockoff) instead of SF chocolate flavored syrup (Torani). I bought one that was caramel flavored last month that I really didn't like, so I didn't feel like filling my pantry with yet another subpar bottle just to use two tablespoons. This might not have been an ideal substitution, either, as it was quite bitter.
Next time, I want to try eliminating the syrup and adding some more cream, Splenda and extract to compensate. And riper avocados :/
Also, I went the lazy route and just left it in the mixer bowl to be eaten with a spoon ^_^
Makes 12 portions, each with:
111 cals, 10 g fat, 4.5 g carbs (3 g fiber), 1.5 g protein