I confess, for as long as I can remember I’ve never been a fan of the avocado, I’m ashamed to say I can’t even think of a time when I tried one, yet I’ve always avoided them. Until, that is, the lovely Miss K made a salad (riddled with avocado) to go with one of our joint-effort teas…so, given that I’m 23 and therefore expected to handle new foods with a little more composure and a little less persuasion compared to the days of childhood, I bit the bullet and gave it a chew. Not bad. What was all the fuss about?!
Since that moment, I’ve shyed away no more. Hence, when I stumbled across the following recipe I leapt at the opportunity to combine the avocado with my greatest love, desserts. The result was a huge success; a more tasty, creamy, healthy chocolate angel delight without the need for any added E-numbers!
I’ve made it several times since without a wobble – you can’t help but fall back on those shove-them-all-in concoctions! Not to mention, avocados have “35% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K” [Wiki]. Although, I must stress the importance of using unquestionably ripe avocados for an unquestionably good result…
Recipe taken from Warm Vanilla Sugar.
2 Avocado [ripe]
1cup of Coconut milk [light]
4tbsps Cocoa powder
2tsps Vanilla extract