EQUIPMENT
· Food processor or blender
INGREDIENTS
· 1 ripe avocado
· 1 ripe banana
· 2 tbsp pure cacao powder You can use cocoa powder, but some brands contain milk or soy; always check ingredients
· 2 tbsp plant based milk of your choice (I use oat)
· 1 tbsp maple syrup
· 1 tsp lemon juice
INSTRUCTIONS
1.Scoop the flesh out of the avocado and add it to the bowl of a food processor, then give it a whizz until smooth.
2.Peel the banana and break it up into chunks. Add this too, followed by all other ingredients, and blend until smooth.
3.Chill in the fridge until ready to serve; this will keep in an airtight container in the fridge for around 3 days.
NOTES
· It’s easy to double or even triple the quantities of this recipe. Any leftovers can be loosened with a little more plant based milk and frozen in ice lolly moulds.
· We’ve kept the amount of maple syrup in the recipe low, but it can be reduced further for younger babies. And of course extra can be added for the big kids and grown ups!
· We generally use oat milk for this recipe, and almond is also a good option if you need it to be gluten free.
(Thank you: /theallergymumsclub.com)
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