2017 - Spring Cooking Class
August 15, 2017
2 ripe avocados
2 tablespoons carob
1 to 2 tablespoons maple syrup
1/2 teaspoon almond extract
1/2 cup raspberries (optional)
Mash the avocados with a fork, add maple syrup, almond extract, and chopped hazelnuts.
Whisk until well blended and smooth.
Let it chills for about two hours before serving.
Garnish with raspberries or sprinkle chopped hazelnuts on top before serving.