It’s always disappointing to find your avocados are just a little over ripe. You know, the point at which they still taste fine but have just started turning that unappealing grey/brown color. So, what to do with them? It’s obvious really: turn them into a chocolatey delight!
This recipe is great because depending how you want to eat it, you can use the same mixture in at least 3 different ways, so it’s very versatile! And delicious 🙂 And what’s more, it’s a great one for even picky eaters as you wouldn’t know it has “healthy stuff” in it.
Avocado Chocolate Mousse
2 ripe avocados
1/3 cup unsweetened cocoa powder
4 tbsp sweet stuff (maple syrup, honey, molasses, etc or a mixture, I used 2 tbsp maple syrup, 2 tbsp molasses)
1/8 tsp salt
2 tbsp soya milk (or other non dairy milk)
Put all of the ingredients into a food processor and blitz until smooth. At this point I recommend tasting the mixture (note I said tasting, not eating the whole batch!) to see if the quantities are to your liking. Personally I would like it with a bit more cocoa powder, but I know my husband prefers it like this.
Now, if you want to eat it as a mousse then spoon the mixture into serving dishes (this amount will do up to 4 people, 2 who want a real treat, or 1 who is in need of a chocolate feast!) and chill in the fridge for 2-3 hours to let the mixture firm up a little. But if you’re desperate for a chocolate hit, it’s still good when freshly made! Try pairing it with some fresh berries for a sophisticated pud.
Avocado Chocolate Mud Pie
You can also use your mixture to make a lovely mud pie type dessert.
1/3 cup hazelnuts
4 biscuits (digestives, oaties, etc)
1/4 cup porridge oats
65g melted non-dairy butter
Add the hazelnuts to a food processor and blitz until very finely chopped. Then add the biscuits and porridge oats and blend until combined. Finally add the melted butter and mix until it comes together in clumps.
Tip the mixture out into an 18-20″ pie dish and flatten out using the back of a spoon. Once the base is prepared, pop it into the freezer to harden up a little while you make the chocolate avocado mixture. Once the topping is ready remove the base from the freezer and spoon over the chocolatey mixture, flattening it down with either a spatula or the back of a spoon. Chill in the fridge for 2-3 hours to help the mixture form up a little.
Frozen Avocado Chocolate ‘Cheesecake’
By following the exact recipe above for the mud pie, you can create a delightful frozen ‘cheesecake’ which is especially welcome at the end of a hot summer day. Simply put the whole thing in the freezer instead of the fridge, remembering to take it out ahead of time otherwise you won’t be able to cut it. As we all know there’s nothing worse than sitting looking at a frozen treat that you can’t eat yet!
So there you go, my easy, versatile and delicious solutions to what to do with very ripe avocados. Enjoy!
PS: given how well the mixture freezes, I suspect it may well make an incredibly decadent chocolate ice cream, but I’ve yet to test my theory! If you come up with any other variations, let me know!