Low tide at Huntington Beach

Six of us went down to the beach – Jeri, Tim, Justin, Nicole, Victoria, and Lizzie. We (purposely) caught it at low tide. The temperature was in the 70s.

Here’s Lizzie walking along the beach.

Lizzie walking at low tide
Lizzie, Nicole, Jeri, and Victoria along the beach at low tide
Lizzie, Jeri, Nicole, Justin, Victoria, and Tim

A one-minute video composite.


Vegan Chocolate Ganache recipe

A rich, chocolatey dessert! Using a Vitamix and digital scale, this recipe is very easy to follow.

Here are the ingredients. The key is to start with the avocado. The amount of avocado then determines the amount of the other ingredients.

Notes: I like to add the ingredients in the order listed below. I use a mixture of cacao and cocoa powder but you can use either. If you like a stronger chocolate flavor, use the higher proportion of cocoa powder. If your dates are dry, then you will need to increase the amount of liquid (eg. almond milk).

IngredientProportionSample Measurement
Avocado100%300 g
Maple syrup (or honey)25%75 g
Cocoa powder (and/or cacao powder)20 to 25%60 to 75 g
Almond milk (or oat milk)50%150 g
SaltN/Apinch (or a few shakes)
VanillaN/A10 g (2 tsp)
Dates (pitted)100%300 g

Start by zeroing the scale with the Vitamix container on it.

Empty Vitamix container

Add avocado by scooping the flesh into the container. In the following pictures, I had 318 grams of avocado. Other times, I’ve used only 200 grams of avocado and scaled the recipe accordingly.

Adding Avocado
318 grams of avocado added

Zero the scale and add 100% pure maple syrup. Do NOT use maple-flavored corn syrup! You can substitute honey. The amount should be one quarter of the amount of avocado.

Zero the scale and add cocoa powder. To be a bit healthier, I use a half cocoa powder and half cacao powder. The amount should be one fifth of the avocado amount.

Cocoa powder added

Next add almond/oat/coconut milk. The amount should be half of the avocado amount. I used almond milk.

Almond milk added

Next add vanilla extract. (I really like to use Mexican vanilla.)

Maple syrup and vanilla

Add a pinch of salt which is about 1/16 teaspoon. Or if you have a salt shaker, just give it a few good shakes.

Pinch of salt

Finally add the dates. Zero the scale. Remove the pits and stem caps. The amount should equal the amount of avocado.

Adding dates

Finally blend on the Vitamix. Use the tamper. Gradually increase the speed until you are finally able to blend it on high to get it really smooth.

Ready to blend

If necessary, use a scraper on the sides. You will need to work at it for a bit using the tamper to get the mixture to blend until it is smooth. Add a little more liquid if necessary. Don’t worry if it gets a little warm from blending.

Scraping the sides

When done, scoop into a container and store in the refrigerator.

Scoop into container

For a satisfying treat after a meal, I will take a scoop with tablespoon to slowly enjoy. Yum!

It seems to last about a week in the refrigerator.

I started with a recipe that I found online. I modified it slightly and simplified its instructions. Original recipe is here.