Avocado and Chocolate Cream

Nutella is so over. For the allergy-friendly Easter brunch, I've got a way healthier and more interesting chocolate cream alternative for you. With avocado - seriously? I know it sounds crazy, but it tastes divine!

The avocado makes this chocolate cream even creamier, but you've got to eat this fresh. It works really well with an Easter pastry or challah or the homemade brioche Easter bunny I posted yesterday.

You can find this yumminess and many more gluten- and lactose-free recipes as well as vegan ones in the current issue of MAXIMA.


Photos (c): Julia Stix


Avocado and Chocolate Cream

1 glass


  • 2 small, soft avocados (Hass)
  • 4 TBSP cocoa powder
  • 3-4 TBSP maple syrup or coconut sugar


  1. De-stone the avocado and spoon the flesh into a bowl. Add cocoa powder and syrup/sugar and puree with a hand blender. Scoop the cream into small dessert bowls and let them rest in the fridge for at least 2 hours.