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Summer days are in short supply and the weather is beginning to change. Days are still warm and sunny, but in the evening the glorious fall crispness can be felt in the air. In these final days of summer I am sharing the last of my effortless no-cook series. We started with this zucchini salad recipe,...Read More


2 servings

Total time

120 minutes




  • 1 cup mashed avocado
  • ¾ cup almond milk ((or other plant milk))
  • 3 tablespoons smooth almond butter
  • 2 tablespoons raw cacao powder ((I used 3))
  • 2 tablespoons pure maple syrup ((I used 2))
  • ½ teaspoon pure vanilla extract
  • pinch salt
  • optional: Chopped almonds and fresh raspberries to garnish


  1. Place all ingredients in a blender and blend until silky smooth. Chill in the fridge for 2-4 hours or until chilled. Top with raspberries and almonds if using and serve.
  2. View the recipe instructions at Catching Seeds

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