Creamy, chocolatey and super quick to make with a prebiotic punch from the dates and pistachios... letting those gut microbes indulge too.
180g 70%+ dark chocolate 400ml almond milk (or any plant milk) 1 avocado 100g pistachios, reserve 40g for topping 12 Medjool dates (or 240g of pitted dates, soaked in warm water) 40g raspberries
Roughly chop the chocolate, and then melt in the microwave in 30s increments or using a double boiler until smooth and glossy.
In a blender or food processor, combine the almond milk, avocado, dates and 60g of the pistachios. Blend on high until everything is combined and smooth.
Add the melted chocolate slowly and blend again.
Pour into small jars or glasses. Refrigerate for at least 4 hours until set or freeze for 2.
Top with crushed pistachios and a few raspberries, and enjoy!
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