Chocolate was a huge part of my diet before I was diagnosed. Now I bake without chocolate or even butter, as they are both high in saturated fat. Cacao powder is a great substitute for chocolate.

This recipe is primarily avocado, and one avocado has 5 grams of saturated fat, and hence should be eaten in moderation for those who have multiple sclerosis.

This recipe came out so well, and I experiment with a lot of no butter/no fat recipes. I’ve baked disasters at times, but this was decadent! Enjoy!

RECIPE:

Serves 6

Preparation time: 30 minutes

Cooking time: 0 minutes

Calories per slice: 310

Saturated fat per serving: 5 grams

Ingredients:

100 grams of mixed nuts. I used almonds, cashews & pecans

2 ripe avocados

100 grams cacao powder

100 ml maple syrup

Vanilla extract

Cinnamon (optional)

2 tbsp olive oil

Almond milk 1-2 tbsp

Step 1: In a blender, coarse crush the nuts. Add 1 tbsp maple syrup, and blend together. Press this mixture down into the base of a round pan, to set as crust. Place in freezer for 30 minutes to set.

Step 2: In a blender, put together the rest of the ingredients and blend to form a smooth paste. Make sure the consistency is mousse like, i.e, not too thin or too thick. Use almond milk to ‘thin’ it out, if required.

Step 3: Pour the mixture onto the crust (which should have set). Let it set in the fridge for 4 hours. Serve!