Raw Chocolate Pots De Creme - cooking recipe

Ingredients

1/2 cup dates, paste
1/2 cup dark agave syrup
1 tablespoon vanilla extract
1 1/2 cups mashed avocados (about 3 avocados)
3/4 cup cocoa or 3/4 cup cacao, powder
cinnamon, to taste
1 tablespoon coconut oil, melted (pop it in the dehydrator for a few minutes to soft or heat oven on lowest setting, turn it off and t)

Preparation

Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
Add avocado and process until blended.
Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.