Avocado for dessert – it’s a fruit after all.
We all know by now why we love avocados, right? They are high in monounsaturated fats in the form of oleic acid. Monounsaturated fat is considered to be a “good fat” which reduces levels of bad cholesterol in your blood (by raising the ‘good’ cholesterol) which lowers your risk of stroke and heart disease
One avocado contains about 4grams of protein, and 11 grams of fibre– close to half of the daily recommended minimum intake (fibre? in something so buttery-smooth? Amazing!), and more potassium than a banana!
The recipe is very loose; if you prefer your chocolate very dark, add more cocoa. If you start with a large avocado, you will need more cocoa; watch the color of the mixture: a greenish tinge means add more cocoa. You’ll know when the color is right because it will look like the best chocolate pudding you ever had. When mixing, your blender will need a little help– don’t keep adding more and more liquid on top. Instead, stop the motor occasionally, and push the contents back down toward the blade with a spatula, giving it a bit of a mix. Only add enough liquid to make it a teeny-tiny bit thinner than a perfect pudding consistency.
You really can’t go wrong with this one…Taste as you go, and play with add-ins to give it your own signature touch.
Then, find a secret place and spoon every last dollop into your mouth. This isn’t sinful decadence– it’s healthy, virtuous ecstasy.
- 1 medium-large avocado, fully ripened
- 1/4 cup unsweetened cocoa powder (best quality you can afford: Ghiradelli is widely available, Callebaut would send this into the stratosphere)
- 1/4 cup of your favorite natural sweetener in syrup form: agave or darker maguey syrup, honey or maple syrup all work well
- 1/4 cup liquid. Try almond milk (if sweetened, reduce your sweetener), coconut milk, or other ‘milk’. Use a tablespoon of strong coffee or orange juice if you like, in place of some of the ‘milk’.
- 1/2 tsp pure, natural vanilla essence or a scraping from vanilla pod
- a pinch of salt
- Garnish of your choice such as : chopped nuts, flaked salt, candied ginger or citrus, toasted coconut, fresh berries or crumbled raw cacao as seen here.
- Cut the avocado in half lengthwise and remove the pit. Scoop the flesh out with a spoon and put it in the blender jar.
- Add the cocoa, sweetener, and whatever ‘milk’ (and other liquid) you have chosen. Blend, starting on low and then moving to high speed until it is smooth.
- If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cocoa or honey or agave to taste.
- Portion into 4 small cups–it’s rich, so the servings are small. Refrigerate about one hour to allow it to firm up.
- Garnish, and serve with a flourish.