I have a friend in Canada who loves avocados. She made a really good avocado chocolate torte and gave me the recipe. I tried it last night and it was a big hit. She also made muffins with an avovado…sounds good to me, but I am an avocado looooover!
My friend September will be my guest blogger today…take it a way Tember.
I used to hate avocados – my mom ate them all the time and they were gross. The texture, the taste, the slimy pit – ew. Then I met Soffia, and she chopped a ripe avocado up and sprinkled liberally with sea salt. I said “I hate avocado’s.” and she said “You have try it. How can you hate avocado’s?” And I am always game, so I tried it, for the first time in probably 20 years, and it was delicious. With the salt it tasted almost like butter, but better (and much healthier). Now I love avocados. I probably eat 4 per week – on my eggs, in a smoothie, on a burger, as a guacamole side dish, the list goes on….
I recently found a couple recipes that use avocado and are absolutely amazing. I dare you to make them and tell me you don’t like it – they are gems that I will make regularly for many years to come!
This is the first recipe – originally found here and modified slightly. Not only is it chocolatey and delicious – it is actually really good for you!
Chilled Double Chocolate Torte: The No-Bake Version
No Bake Chocolate Crust:
- 1 cup almonds or pecans
- 1/8 cup cocoa powder
- 1 tbsp coconut oil (other light taste oil may work)
- 1/8 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
Chocolate Avocado Mousse:
- 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
- 1/3 cup almond milk
- 2/3 cup pure maple syrup
- 1 tbsp smooth peanut butter (or other nut butter)
- 1 tsp cornstarch
- 1/4 tsp kosher salt
- 1 tsp pure vanilla extract
- 4 oz unsweented Baker’s chocolate (melted)
- 1/4 cup cocoa powder, sifted if clumpy
1. Crust: Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
2. Chocolate mousse: Place all mousse ingredients (except melted chocolate) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
3. Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.
4. Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.
Note that this torte should be served chilled as it gets soft at room temperature.
And the second recipe is for muffins. I have three kids, and of course they all like different foods. If I find something healthy that all three enjoy it is a cause for celebration. These muffins are one of the few food all three kids, and even my husband, love. I go through a batch of these in a few days in our house. I originally found the receipt here: http://www.yummly.com/recipe/Avocado_-Banana-And-Mango-Muffins-Recipezaar – but I have made quite a few changes and could probably rightfully call it my own creation now J
Avocado, Banana and Mango Muffins
- 2 ripe bananas (I freeze mine when they get to rip and save them for recipes like this)
- 1 avocado
- 1 mango (or 1 cup thawed frozen mango cubes)
- ½ cup melted butter
- 2 eggs
- ¾ cup honey
- 3 cups total of dry stuff – I do varying mixtures of flour, whole wheat flour, ground flax, oatmeal flour, wheat germ – use your imagination…
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp vanilla
- 1 cup chocolate chips
Put the fruit, melted butter, eggs and honey into a blender and blend thoroughly. Put the dry ingredients, except the chocolate chips, in a large bowl and mix thoroughly. Add the wet ingredients from the blender to the dry ingredients and mix with a spoon until combined. Add the chocolate chips.
Spoon into muffin tins. I always use mini-muffin tins and pile them pretty high.
Bake for 350 for approx. 15 minutes (the original recipe says 35 minutes for regular sized muffins).
Enjoy! I am going to buy some avocados right now 🙂