Chocolate and avocado may sound like an unusual couple, but when these antioxidant- and omega-rich champions get together, the results are scrumptious.

Yields: 4-8 servings

2 cups diced avocado

½ cup plus

2 Tbsp maple syrup

2-4 Tbsp organic evaporated cane juice or sugar (optional)

2 Tbsp coconut oil (optional; look for a mild aroma)

1-2 tsp alcohol-free vanilla extract

1 tsp balsamic vinegar (aged is best)

½ tsp shoyu (organic soy sauce)

1 cup unsweetened cocoa powder

1 pint blueberries

Handful of fresh mint leaves

1. In a food processor, blend avocado, maple syrup, organic sugar, coconut oil, vanilla extract, balsamic and shoyu until smooth and creamy.

2. Sift the cocoa powder to remove lumps, using a simple metal strainer. Add cocoa powder to the avocado mixture and blend until very smooth. If time allows, let the mixture rest, covered in the fridge for an hour, for fl avors to marry and develop.

3. Serve slightly chilled or at room temperature. Place a few blueberries in the bottom of a wine, parfait or martini glass. Top with a generous dollop of chocolate-avocado mixture and garnish with more blueberries and chopped mint.