Full GAPS Chocolate Avocado Milk

This cocoa avocado milk uses the same two-cup water and half-avocado structure as the plain drink, but its measured cocoa and extra raw honey make a distinct chocolate formula. The cocoa is whisked into the portion of water that will dissolve the gelatin, then the whole mixture goes through the blender. The result should be a smooth, pourable milk, not a thick pudding or a dry cocoa paste.

GAPS placement: An occasional sweet drink on later Full GAPS, after digestive symptoms have gone. Pure organic cocoa has that narrower timing. This is not for the Introduction Diet. The plain avocado milk is a separate earlier Full GAPS sibling.

Why The Cocoa Goes Into The Saucepan

Dry cocoa is harder to distribute evenly in a cool blender jar. Whisking 2 tablespoons pure organic cocoa with the measured ½ cup water and 2 extra tablespoons raw honey before the short heating step wets the powder. The gelatin then dissolves in that same mixture. When it joins the avocado and remaining water, the blender can make the batch uniform without changing the total water quantity.

Choose plain cocoa without sugar or additives. Carob and cocoa are not interchangeable GAPS substitutions here. The source includes carob for a different dietary route, while this Full GAPS adaptation keeps cocoa limited to the later symptom-free stage.

Ingredients And Equipment

Yield: 4 servings. Use these quantities for one chocolate batch, not the plain milk plus a second batch of water or avocado:

• 2 cups filtered water, divided: ½ cup for the cocoa and gelatin, 1½ cups for the blender
• ½ medium ripe avocado, just under ½ cup when diced into ½-inch pieces
• 1½ teaspoons homemade vanilla extract with no added sugar
• ½ teaspoon plain unflavored gelatin
• 2 to 3 tablespoons cold-pressed raw honey for the base
• 2 additional tablespoons cold-pressed raw honey for the cocoa mixture (4 to 5 tablespoons total)
• 2 tablespoons pure organic cocoa powder, without sugar or additives
• A sprinkle of sea salt, optional

Use a small stainless-steel saucepan and a blender. The base honey and extra honey for the cocoa are both part of this batch; use both amounts. Keep the saucepan shallow liquid visible as you whisk; the avocado and rest of the water do not enter the pan.

How To Make Chocolate Avocado Milk

1. Pour ½ cup of the measured water into the small stainless-steel saucepan. Whisk in 2 tablespoons cocoa and 2 additional tablespoons raw honey until the cocoa is wetted. This is a thin brown mixture, not the finished milk.

   

2. Sprinkle ½ teaspoon gelatin over the mixture. Heat and stir for about 2 minutes, until the gelatin dissolves and the surface turns lightly foamy. Set it aside.
3. Put the remaining 1½ cups water, avocado, homemade vanilla, 2 to 3 tablespoons base honey, and optional sea salt into the blender. Secure the lid.
4. Blend on medium-high for 20 seconds until no avocado pieces remain.
5. With the motor still running, carefully pour in the cocoa-gelatin water through the lid opening. Blend 10 seconds more. The color should be even, without dry cocoa pockets or green streaks.

   

6. Serve right away, or chill covered. The milk thickens slightly when cold.

Do not count the half cup in the saucepan twice. All liquid here comes from the two measured cups. This formula also has no dairy, nuts, seeds, or coconut.

Full GAPS Chocolate Avocado Milk

A smooth, pourable chocolate avocado milk with raw honey, pure organic cocoa and gelatin for later Full GAPS after digestive symptoms have gone.

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Prep Time 8 minutes mins

Cook Time 2 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Beverage

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups filtered water divided: 1/4 in saucepan, 3/4 in blender
• 1/2 medium ripe avocado just under 1/2 cup diced into 1/2-inch pieces at 1x
• 1 1/2 teaspoons homemade unsweetened vanilla extract no added sugar
• 1/2 teaspoon plain unflavored gelatin no additives
• 2 tablespoons cold-pressed raw honey base amount; adjust to taste
• 2 tablespoons additional cold-pressed raw honey for cocoa mixture
• 2 tablespoons pure organic cocoa powder unsweetened and no additives
• sea salt a sprinkle (optional)

Equipment

• Small stainless steel saucepan for cocoa, additional honey, and dissolved gelatin
• Blender with lid opening for adding dissolved cocoa-gelatin mixture

Method

 

1. Pour one quarter of the measured water into a small stainless-steel saucepan. Whisk in the measured pure organic cocoa and measured additional raw honey until the powder is wetted. This is a thin brown mixture, not the finished milk.
   
2. Sprinkle the measured plain unflavored gelatin over the cocoa mixture. Heat and stir for about 2 minutes until the gelatin dissolves and the surface turns lightly foamy. Set aside.
3. Put the remaining three quarters of the measured water, the diced avocado, homemade unsweetened vanilla, measured base raw honey, and optional sea salt in the blender. Secure the lid.
4. Blend on medium-high for 20 seconds until the avocado is smooth and no pieces remain.
5. With the motor still running, carefully pour the cocoa-gelatin water through the blender lid opening. Blend 10 seconds more, until the color is even with no dry cocoa pockets or green streaks.
   
6. Serve immediately or chill covered. The milk thickens slightly when cold.

Notes

GAPS placement: Later Full GAPS only, after digestive symptoms have gone. Pure organic cocoa, unsweetened and without additives; not for GAPS Introduction.

The two honey lines are additive: 2 to 3 tablespoons base honey plus 2 tablespoons extra in the saucepan, for 4 to 5 tablespoons total at 1x. The 1/2 cup saucepan water is part of the measured 2 cups. Serve now or chill covered; the milk thickens slightly when cold.

Source: Eat Beautiful Avocado Milk.

Scaling equivalents: At 1x, use 1/2 cup water in the saucepan and 1 1/2 cups in the blender; at 2x, use 1 cup and 3 cups. The base raw honey scales from 2 tablespoons at 1x to 4 tablespoons at 2x; adjust only within the source’s stated range.

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Serving And Storage

The finished milk should pour easily into a glass and taste of cocoa and honey, with avocado providing quiet body. Chill it covered in a glass vessel; the source says avocado milk keeps for several days, while its honey version may darken a little with time. The cocoa color makes that change less visible, so use ordinary smell, appearance, and storage judgment rather than treating brown color as a freshness test.

Questions Before You Blend

Can I Use Carob Or Stevia Instead?

No. The source gives those alternatives for other dietary routes. This Full GAPS version uses pure cocoa and raw honey.

Can I Make It During GAPS Intro?

No. This formula is reserved for later Full GAPS when digestive symptoms have gone. Wait until the later Full GAPS stage after digestive symptoms have gone.

Does The Extra Honey Replace The Base Honey?

No. The chocolate variation adds 2 tablespoons to the plain drink’s 2 to 3 tablespoons, giving 4 to 5 tablespoons total per batch. The extra honey balances the cocoa; it does not replace the base amount.

Source: Eat Beautiful Avocado Milk.