2 small or 1 and 1/2 large ripe avocados
2 tbsp coconut yoghurt
2 tbsp raw cacao powder
60g toasted hazelnut dark chocolate bar, melted
2 tbsp pure maple syrup
1 orange, zest and juice
1 tbsp cacao nibs
1 tbsp chopped toasted hazelnuts
Place all ingredients, except cacao nibs and toasted hazelnuts, in food processor and blend until smooth.
Add cacao nibs and toasted hazelnuts and pulse a few times until incorporated.
Spoon into 4 ramekins and chill for 10 minutes.
Serve topped with fresh orange slices, chocolate sauce, hazelnut chocolate chunks, more toasted hazelnuts and cacao nibs. Enjoy!