Peel the bananas and avocados, remove the stone. Mash both with a fork or puree with a hand blender so that it becomes even creamier.
Now you gradually mix cocoa powder into the mixture. A good amount is 4 heaping tablespoons. But you can adjust this to your own taste.
The sweetener here is agave juice or honey. Agave juice is a very healthy sweetener with a fairly neutral taste. Depending on the mixture, it is therefore sometimes preferable to honey.
After you have seasoned with cocoa powder and sweetened the cream, put it in the refrigerator.
The cream is best enjoyed chilled, better still slightly frozen. If you keep the cream in the freezer for longer, you can also eat it as ice cream.
Tip:
You can make many variations of this delicious dessert. My favorite is a mint chocolate cream. I also pureed about 5 walnuts, 5 almonds and two sprigs of mint to the base.
You can get many other ideas from chocolate bars. I could also imagine orange or chilli chocolate cream, for example.
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