📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 240kcal
Ingredients
- 2 medium ripe avocados peeled & pitted, about 250 g flesh; sub: 1 large avocado + 1/2 cup full-fat coconut cream
- 3 tbsp unsweetened cocoa powder sub: Dutch-process cacao
- 3 tbsp powdered erythritol/monk-fruit blend or to taste; sub: allulose, same measure
- 1/4 cup full-fat coconut milk canned, well-shaken; sub: heavy cream or almond milk, lighter
- 1 tsp vanilla extract sub: 1/2 tsp almond extract
- 1/2 tsp ground cinnamon sub: pumpkin-pie spice
- 1/8 tsp chile powder ancho or cayenne; sub: omit for mild; add more for kick
- 1 pinch sea salt
Instructions
- Load the blender: Add avocado flesh, cocoa, sweetener, coconut milk, vanilla, cinnamon, chile, and salt.
- Blend until silky: Process on high 30–45 seconds, scraping down once, until completely smooth and glossy. If too thick, splash in 1–2 Tbsp extra coconut milk.
- Taste & tweak: Blend in more sweetener or chile to suit your palate.
- Chill or serve: Spoon into four ramekins. Enjoy right away for soft mousse, or refrigerate 1 hour for a firmer set.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 3g | Fat: 22g | Fiber: 7g
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About This Dish
Think of the creamiest chocolate pudding you’ve ever tasted — then give it a Mexican twist with warm cinnamon, a whisper of chile, and zero added sugar. Ripe avocados blend into a silky base that feels decadent yet keeps carbs astonishingly low.
Health Benefits
- Avocado delivers heart-healthy monounsaturated fats and potassium.
- Erythritol sweetens without spikes, keeping insulin low and ketosis steady.