Avocado Desserts 4 Ways!
Chocolate Avocado Brownies
Ingredients
for 2 servings
- 1 ripe avocado, cubed
- 2 eggs
- ½ cup (170 g) honey
- 1 teaspoon vanilla extract
- ⅔ cup (75 g) whole wheat flour
- ¼ cup (30 g) cocoa powder
- 1 teaspoon baking powder
Preparation
- Preheat oven to 350°F (175°C).
- In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.
- In a large bowl, whisk the flour, cocoa powder and baking powder.
- Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8×8 inch baking pan.
- Bake for 20-30 minutes. Allow to cool.
Avocado Fudge
Ingredients
for 2 servings
- 2 medium avocados, cubed
- 1 ripe banana
- ¼ cup (85 g) honey
- ⅔ cup (130 g) coconut oil, melted
- 1 squeeze fresh lemon juice
- 1 pinch salt
- walnuts, chopped, to taste
- coconut flakes, to taste (optional)
Preparation
- In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt.
- Blend until smooth, scraping down sides as necessary.
- Pour mixture into a parchment lined 8×8 inch (20×20 cm) freezer-safe dish and top with chopped walnuts and coconut flakes, or your favorite toppings!
- Freeze for at least 3 hours.
- Remove from freezer and cut into squares.
Chocolate Avocado Pudding
Ingredients
for 2 servings
- 2 large ripe avocados, cubed
- 3 tablespoons dark chocolate cocoa powder
- ½ cup (110 g) dark chocolate, melted
- ¼ cup (60 mL) almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt, or sea salt
Preparation
- Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.
- Blend until smooth, scraping down sides as necessary.
- Serve immediately, or chilled.
Mint Chip Avocado Ice Cream
Ingredients
for 2 servings
- 2 large ripe avocados
- ¼ cup (85 g) honey
- ¼ cup (60 mL) full-fat coconut milk
- 1 teaspoon peppermint extract
- 1 pinch sea salt
- dark chocolate, chopped, to taste
Preparation
- Add the avocados to a blender or food processor, along with honey, coconut milk, peppermint extract and salt.
- Blend until smooth, scraping down sides as necessary.
- Pour mixture into a freezer-safe dish and fold in the chocolate chunks.
- Freeze for at least 2-3 hours. If freezing overnight, allow to defrost for 10-15 minutes for easier scooping.
Tasty by Crystal Hatch
