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 8x8 inch baking pan.

Bake for 20-30 minutes. Allow to cool.

Enjoy!

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

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 8x8 inch (20x20 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.

Enjoy!

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.

Enjoy!

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.

Enjoy!