While these may seem like strange ingredients for an incredible dessert, when combined, they make the richest chocolate fondue dipping sauce…ever! This recipe has been a favorite for years- not because it hides vegetables but because it is absolutely delicious!
*Doubling the recipe is usually necessary to make sure there is enough.
- 1 tablespoon butter
- ½ cup avocado puree
- ¼ cup carrot puree
- ½ cup unsweetened cocoa powder
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- Add the avocado and carrot purees to a food processor. Process until very smooth.
- Add vanilla and salt.
- Sift cocoa and confectioners’ sugar. Add to the processor and mix.
- Melt the butter over low heat in a medium saucepan.
- Add the chocolate puree mixture to the saucepan and warm through.
*Dip strawberries, bananas, apples, pretzels… the options are endless!
*I’ve made a sugar free version of this by replacing the confectioners sugar with honey, agave or maple syrup to your desired sweetness. It looses some of the light texture but is still delicious.
*Store leftovers (if there are any) covered and in the fridge. The fondue is great reheated.