Chocolate Avocado Puree
May 28th, 2009 | 
A long time ago, I saw something about using avocado as the base of a chocolate patè. The idea stuck with me, oddly fascinating and yesterday, I finally decided to try it for myself.
Before you click away in disgust, this really is an amazing concept. Avocados are very rich and creamy all on their own and when you use this as the base of a chocolate sweet . . . well, it comes out really great! You do need to be careful to select sweeter avocadoes, though (the smaller ones are usually sweeter), since the larger bitter ones can cause some not so pleasant after tastes.
Chocolate Avocado Puree
Makes 1/2-1 cup of puree
flesh of 2 small avocadoes, mashed
1/4 c. cocoa powder
1/4-1/3 c. icing sugar (can use honey or agave instead)
Mash ingredients together until well blended with a spoon. Press through a colandar to get out any lumps or fibers from the avocado and serve. We found it made a yummy icing on breakfast cookies or a great dip for fruit.
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