Sometimes, I do this slightly stupid thing.
And by “sometimes”, I mean “three times in the past two months”.
And by “this slightly stupid thing”, I mean “I buy three avocados via a three-for-four-dollars deal, they all ripen at once, and then I find myself standing in the kitchen remembering that I don’t actually like avocados all that much”.
When in doubt, make dessert.
Now, my friends, I shall perform for you.
For my first take-a-silly-avocado-and-make-it-delicious magic trick, I whirled together a chocolate avocado mousse for the first time in my life.
I ain’t got no photos of that creation, though, because I made the mousse at night-time (the lightbulbs in my apartment are all dull-awful-yellow, which is shockingshockers for food photography) and polished it off within an hour.
However, the mousse was crazy, crazy, crazy good, and I’ll make sure to repeat it for you soon. (Think this icing, but more of it, and having permission to eat it straight-up without a qualm.)
My second take-a-silly-avocado-and-make-it-delicious magic trick involves a big shout-out to Heather, whose blend of the down-to-earth and the inspirational ensures she’s someone I can’t wait to meet in person… one day. With nooch wedding confetti, but that’s a story for another day, right, Heather?
It was Heather, you see, who blogged these carob avocado blobs as per this recipe by Casey Lorraine, which I then adapted slightly in accordance with my own not-as-obsessed-with-coconut-as-other-people tastes.
They are magnificent. The avocado lends a buttery, nutty, creamy quality that is offset by the sweet roasted malty flavour of the carob and the textural crunch and nutty deliciousness of the grains and coconut.
Nom nom nom.
Three-for-four-dollars avocados? I may just have to set up a play-date with them again.
P.S. I just realised I could enter these in Ricki’s Wellness Weekend. Woot!
- 1 avocado
- 1/4 cup carob powder (or cocoa, if you don’t like carob)
- 1 tsp vanilla extract
- sweetener to taste, such as stevia or agave (for a more neutral flavour), or perhaps maple syrup or honey
- 1/3 cup desiccated coconut
- 1/3 cup + a-few-more-tablespoons-because-my-hand-slipped-while-measuring 5-grain mix (or just rolled oats)
- In a food processor, process the avocao, carob or cacao, vanilla extract, and sweetener until well combined. The food processor I was using is rather unimpressive, and couldn’t get this mixture anywhere near smooth. My mixture had very discernable tiny blobs (ugh, that word again) of bright green avocado, but honestly it doesn’t matter at all. Just get the mixture blended as well as you can!
- Take the metal blade out of the food processor and stir in the coconut and grains.
- Spoon the haystacks onto a lined baking tray, and pop into the freezer for one hour (or for days, until you eat ‘em all). Personally, I preferred to leave these out of the freezer for a little while before eating them, but I know some like them best straight from the freezer. Do what works for you!
- Nom nom nom.