Sunday, May 23, 2010

Chocolate fondue

Don't try this as your first non-dairy outing.  Wait until you've adjusted to the lack of animal fat in your non-meat foods. 

1T coconut fat / oil
1 avocado

1 carrot
1 c powdered sugar
1/2 c unsweetened cocoa powder (we've never had a reaction with Hershey's but use caution)
1 t vanilla extract

stuff to dip (berries, bananas, etc.)

Peel and chop the carrot and boil / steam it for 15 to 20 minutes.  You're going to make it into mush so softer is better.  Peel and seed the avocado and put it in the blender with the cooked carrot.  Run it on high for two minutes (add water if necessary) to make it smooth.  Heat the coconut oil on low to melt it then add the rest of the ingredients.  Serve warm with dippers.  Can be refrigerated and reheated or used like Nutella.

Adapted from Deceptively Delicious, a cookbook about sneaking vegetables on your kids.  


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