From the East Bay Avocado

Illustration by Mary Brown

This avocado-based cacao-carob custard is by Chef Lisa Books-Williams, who has been sharing the joys of plant-based eating since 2005.

Serves 3–4

  • 1⅓ cups unsweetened hemp, almond, or rice milk
  • ⅔ cup agave or coconut nectar
  • ½ cup cacao powder
  • ½ cup carob powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon Himalayan salt
  • 2 ripe avocados, mashed

Place milk, agave or coconut nectar, carob powder, cacao powder, vanilla, cinnamon, and salt in the blender and process until smooth. Add the mashed avocados and blend till creamy. Chill for a few hours before enjoying. Custard will keep for 3 days in a sealed glass container in fridge but is best enjoyed the day it is made.