Chocolate Avocado Cream Cups
Serves 8-16
Ingredients
This recipe was added to your favourites! Find it under Recipes > My favourite recipes
- 2 ripe avocados
- 4 tablespoons coconut cream (the hard stuff at the top of the can)
- 2 tablespoons maple syrup (or more if you prefer sweeter)
- ¾ cup coconut oil
- ¾ cup cacao powder
- 4 tablespoons maple syrup (or more if you prefer sweeter)
- ¾ teaspoon Himalayan salt
Preparation
- Using a small blender, puree avocado, coconut cream and maple syrup until silky smooth. Transfer this mixture to a small ziploc bag and set aside in the fridge while you make your chocolate shell.
- In a medium sized bowl, melt your coconut oil. Now add cacao powder, maple syrup and salt. Whisk together until the mixture is completely lump-free.
- Set out your baking (muffin) cups on a flat plate or board (so you can easily transfer your treats into the fridge or freezer). With a spoon, pour a bit of your chocolate mixture into the bottom of each cup – this is the base. Place your cups into the freezer to set.
- Once firm, add the avocado cream filling by cutting a small hole in one corner of your small ziploc bag – this is your spout. Add as little or as much as you like. Place your cups back into the freezer so the avocado cream firms up.
- The final step is closing your cups with more chocolate. If your chocolate is getting too thick, zap it in the microwave for ten seconds. With a spoon, pour more chocolate over top of your avocado cream mixture, then place cups back in the fridge or freezer (I prefer freezer so that the avocado cream stays firm – less of a mess to eat).
- Enjoy! Store in the freezer for up to two months in a freezer-proof container. If you have leftover chocolate or avocado cream, add the chocolate to a treat-smoothie, oatmeal or fruit and try the avocado cream on toast.
Credit
Erin Ireland
