Abuelita Chocolate is as Mexican as you can possibly get (just like me) however, it is composed principally by sugar and chocolate which in terms of healthiness and some other conditions that may apply (Diabetes or Hipoglycemia) it´s not ideal for everyone... If you are Mexican and grew up having a cup of hot chocolate in a rainy afternoon you will know what i am talking about...
This is my homemade chocolate abuelita transformed into a protein + buttery consistency + crunchy loaded dessert... i am sure you will never know what the secret ingredient is!
- 10 OZ. ORGANIC CACAO POWDER
- 5 OZ. CACAO NIBBS
- 3 LARGE RIPED AVOCADOS
- 4 TBSPS COCONUT SUGAR
- 2 TSP CINNAMON
- 2 CUPS CASHEW MILK
- 1 TSP ORGANIC VANILLA EXTRACT
- ¾ CUP BLACK QUINOATOASTED
- Whisk avocados, cacao, cinnamon, coconut sugar, vanilla extract and cashew milk.
- Stir into cooled cristal cups and chill covered in the fridge for 1 hour before serving.
- While the ganache is chilling, bring a pan to medium heat and add the quinoa and cacao nibbs with 1 tsp coconut sugar. Toast it for 3-4 minutes or until toasted.
- When ready to eat, top with toasted quinoa + cacao and enjoy.
Toasted Quinoa + Cacao Nibbs
- Cook the quinoa in a nonstick skillet over medium-high heat for 10 to 15 minutes, stirring the pan occasionally, until it is toasted. It will make small popping sounds as it's almost done!