Avocado Chocolate Fruit Dip

charcuterie board of cookies, pretzels, graham crackers, banana slices, raspberries, blueberries and strawberries with healthy chocolate fruit dip

Course: Dessert

Cuisine: American

Keyword: avocado chocolate fruit dip, chocolate avocado dip, vegan chocolate fruit dip

Prep Time: 10

Total Time: 10

Servings:

Calories: 131kcal

Author: Ashley

This Vegan Chocolate Fruit Dip is lightly sweet and made with avocados, cocoa powder, maple syrup, and vanilla. A healthy dessert that's perfect for dipping fresh fruit, cookies, crackers, pretzels, and more. Paleo friendly recipe.

Print Recipe

Equipment

food processor

Ingredients

Chocolate Dip

2 large ripe avocados pitted and peeled
⅓ cup to 1/2 cup pure maple syrup*
⅔ cup unsweetened cocoa powder cacao powder may be subbed
½ tablespoon vanilla extract
pinch of sea salt
2 tablespoons non-dairy milk to thin as needed

For Dipping

strawberries blueberries, raspberries, sliced bananas
pretzels
graham crackers
crunchy cookies

Instructions

In a small food processor bowl or blender cup, add avocado, maple syrup, cocoa powder, vanilla extract and salt.
Blend ingredients until smooth – you may need to scrape down the sides of the bowl or cup a couple of times with a spatula.
Thin as needed: If you'd like to thin out the fruit dip, add milk 1 tablespoon at a time, to thin to desired consistency.
I used 2 tablespoons.
Serve: Transfer dip to small serving bowl. Serve with assorted fruits, graham crackers, pretzels, crunchy cookies and more. Enjoy!

Video

Notes

SWEETNESS LEVEL - you may need to adjust the sweetness to your liking. Feel free to add another tablespoon or so of maple syrup to reach your desired sweetness.

STORAGE - store in an airtight container in the refrigerator for 2-3 days. Place a piece of plastic wrap directly on the surface for ultimate freshness. Give it a good stir the next day and day after.

Servings based on about 1/4 cup of dip per serving.

Nutrition