Ingredients
(for 6 cups)
3 jars of Bio Oat Dessert Chocolate
2 well-ripened avocados
8-10 pitted medjoul dates
100 g dark chocolate
1 tablespoon bitter cocoa
Made with
Preparation
Combine all ingredients in a powerful blender and blend until smooth, thick and shiny.
Place the cream in a sac à poche and leave in the refrigerator for at least 2 hours.
Remove from the fridge and serve the cream in small cups and decorate as desired.
