¼ large avocado (pitted, peeled)
1/4 cup Almond milk
2 tbsp Cocoa powder, raw
1 tbsp Almond butter
1 tbsp Chopped hazelnuts
1 tsp Coconut oil
1 tsp Maple syrup
1 pinch Sea salt
In a blender or food processor, combine all ingredients and blend for two minutes, or until very smooth.
Divide among four ramekins, cover and refrigerate for at least one hour.
Serve with the chopped hazelnuts, and a pinch of salt.