Chocolate Avocado Cream Cups

It’s no secret that avocados are one of my very favourite foods. To me, they’re like apples…one a day keeps the doctor away. I like them savoury and sweet – they are so versatile. Can you imagine my excitement when Avocados From Mexico reached out to see if I’d be one of their ambassadors responsible for creating one recipe a month with their glorious green superfood? I responded with an enthusiastic ‘yes!!!!’. So, for the next several months, expect many out-of-the-box, healthy recipes incorporating plenty of avocado here on the site.

Here’s recipe number one. If you love peanut butter cups, you’re going to love these creamy Chocolate Avocado Cups sweetened ever-so-slightly with maple syrup. They’re vegan, gluten free, refined sugar free, nut free and guilt free. I love eating these as a healthier dessert or a power snack between meals. They are so so so ridiculously delicious and satisfying with their crunchy superfood chocolate shell and creamy avocado centre.

Also, this recipe is totally foolproof and flexible at the same time. Make your Chocolate Avocado Cups as big or small as you like, with as much or as little filling as you like and as sweet or unsweet as your tastebuds demand. As long as the ratio of your chocolate ingredients is on point, you’re good to go…hope you love these as much as I do!

Yields: 8 – 16 (depending on the size of your baking cups)

Ingredients

For The Avocado Cream:

2 ripe avocados from Mexico
4 tbsp coconut cream (the hard stuff at the top of the can)
2 tbsp maple syrup (or more if you prefer sweeter)

For The Chocolate Shell:

3/4 c. coconut oil
3/4 c. cacao powder (cocoa powder works here, too)
4 tbsp maple syrup (or more if you prefer sweeter)
3/4 tsp Himalayan salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Thanks to Avocados From Mexico for sponsoring this post! For more avocado recipes, visit @avosmexico_canada on Instagram or on their site, avocadosfrommexico.ca.

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