You have GOT to try this to believe it! It is sooo chocolatey-silky smooth and fatty, as a good chocolate frosting should be 🙂 It really does NOT taste of avocado. Of course these fats are health-nurturing fats, and as I mentioned in the avocado piece, you can do amazing things with a ripe avocado And here is one to add to the list.
To start with, you need a food processor or a mini chopper. Take one large avocado, perfectly ripe and soft. Now it’s just the balancing act of unsweetened cocoa powder and sweetener, whichever one you get on with. I like it with unpasteurised honey, I know people that do it with maple syrup, agave nectar, and other forms of dry sugar. That is down to personal taste/dietary habits, though of course, not all of them are as good for you as others. But hey…. It’s avocado frosting!
My recipe uses the following:
- 1 large, ripe avocado
- 20 grams cocoa (1/8 cup)
- 70grams sweetener of choice
Insert into food processor. I am aware of how wierd this looks….
But look what happens once you have whizzed it:
Despite 70grams sounding like quite a bit of sweetener, this tastes sweet in a dark kind of way, which is how I like it (we’ll see if the girls do! I may need to doctor it a tiny bit) If you prefer it sweeter, well, just sweeten it up a bit. I repeat, it DOES NOT TASTE OF AVOCADO. (Update. I sweetened mine up, after all)
The texture is, quite frankly , glorious. You could eat this as a chocolate mousse and I know plenty of people do. (With orange zest and a squeeze of juice in addition, I bet it is heavenly!)
By the way, this is to be filed under Recipes that Sound Really Wierd, but Really Work (Honestly) , along with this one- dessert hummous. And of course, I cannot take the credit for either one.But wow, I am happy when people make these little discoveries!
This is going on top of a chocolate cake that I have tried previously, which is really delicious, and the children loved it too. It is wholewheat (when I bake it, anyway) not as high in sugar as most cakes, pretty low fat (it uses some vegetable oil) and it has no eggs in, and despite everything I have just said, it is really light and moist. The recipe is here.
I will post a photo of the whole cake tomorrow. It’s my birthday cake 🙂