3 tablespoons coconut cream (the solid part in a can of chilled full-fat coconut milk)
2 tablespoons brown rice syrup (or local raw honey)
3 tablespoons pure cacao powder
1 tsp vanilla
1/2 tsp cinnamon
Cacao nibs (optional)
Himalayan sea salt (for topping)
Place avocados, coconut cream, syrup, and cocoa powder in a small food processor. Then, whirl until smooth. You my have to stop a few times to scrape the sides. Chill in refrigerator for about 30 minutes before serving. Top with cacao nibs and Himilayan sea salt.
Personally, I like to top with a glob of peanut butter, because PB & Chocolate is my favorite thing! Just make sure the peanut butter is organic and has no ingredient except peanuts!