RECIPE COURTESY OF JACQUELYN TORRES, CHEF DE CUISINE AT THE WOODEN CRATE AT LUMERIA, MAUI
PHOTOGRAPHY BY MIEKO HORIKOSHI
Heat coconut oil to 130 degrees Fahrenheit, set aside. In a bowl, use a hand-blender to blend the avocado flesh, cocoa powder, agave, vanilla extract, and salt (a food processor can also be used).
Slowly begin adding in the warm coconut oil and blend until smooth and shiny.
Put in the refrigerator to set for 2 hours.
Garnish with some of your favorite toppings like cacao nibs, toasted coconut, fresh berries, or tropical fruit.