Avocados have a smooth and creamy texture anyway, but combine them with dark chocolate and coconut cream and you have something incredible.
Split the vanilla pod lengthways and scrape out the seeds.
Peel the avocado and remove the stone. Add the flesh to a food processor with the vanilla seeds, melted chocolate, golden syrup and coconut cream.
Blitz the mixture until it’s thick and smooth (it’s really important to use soft, ripe avocados). Scoop into ramekins or bowls and chill for a few hours. Serve with the flatbread crisps and flaked sea salt.