I'll bet it tastes great, but I beg to differ on a couple counts .. while avocados are one of the good fats, an entire avocado per serving is pretty fatty. And while I see a lot of recipes using agave syrup as a sweetener like it's a miracle ingredient, the stuff is highly processed and not much better than using plain white table sugar for one's health. And a 1/4 cup serving of either is still a whole lot of sweetener. If I were making this, at the very least I'd divvy it up into four smaller servings. It's pretty rich as a two-serving recipe.