Thai Chocolate Avocado 'Overnight Oats' (Paleo)

Paleo

A 448-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 large ripe Avocado, pitted and peeled
• 1/2 cup Hemp hearts (Paleo oat substitute)
• 2 tbsp Ground flaxseeds
• 3 tbsp Raw cacao powder
• 1 cup Full-fat canned coconut milk
• 1 tbsp Almond butter
• 1 tsp Grated fresh ginger
• 1/2 tsp Minced lemongrass (tender white part only)
• 2 tbsp Maple syrup or raw honey
• 1/4 cup Toasted coconut flakes (for topping)
• 1/2 cup Fresh raspberries or sliced mango (for Thai flair)

Instructions

1. Prep: Gather all ingredients and ensure your coconut milk is well-shaken for a creamy consistency.
2. In a blender or food processor, combine the avocado, coconut milk, cacao powder, almond butter, maple syrup, ginger, and lemongrass.
3. Pulse until the mixture is completely smooth and reaches a decadent, mousse-like consistency.
4. In a medium mixing bowl, fold the hemp hearts and ground flaxseeds into the chocolate-avocado mixture until evenly incorporated.
5. Divide the mixture into two glass jars or bowls, smoothing the tops with a spoon.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the hemp and flax to soften and the Thai flavors to meld.
7. Before serving, garnish with toasted coconut flakes and fresh fruit for a vibrant finish.