There’s no denying that avocado is the best breakfast/lunch/dinner/snack food available.
But who says it can’t be used as a dessert?
Certainly notme (says me and my huge sweet tooth)
Recently I have been playing around with avocado based desserts, and I took inspiration from a post I saw for brownies made for the Ketogenic diet (high fat/protein, low carb).
I ended up modifying the recipe – more towards my taste preferences – and since I’m not following the keto diet, I did add in some honey (which you might want to swap for monk fruit or stevia, if you are looking for lower carb options).
I will admit my first go was very underwhelming. I completely missed the mark on the sweetness, so brownies tasted more like buttery dirt.
But, practice makes perfect, and after many flops I have formulated a avo-brownie recipe that is undeniably healthy. You will need:
1 medium avocado
1/4 cup nut butter – I love peanut Mayver’s butter
1/4 cup melted coconut oil
1/2 cup cacao powder
1 tsp baking soda
3 tbsp cacao nibs
2 tbsp warm honey (less sticky)
Mix everything (except cacao nibs) together in a blender until it is smooth and creamy, and press into a brownie pan. Sprinkle the cacao nibs and cinnamon on top.
If there is one thing I can’t resist its chocolate.
The other day I discovered a modern little restaurant called Passion Tree. They offer a range of delicious desserts including crepes, waffles, hot chocolates and frappes, and if that’s not enough to entice you they are all presented like works of art.
The setting of the cafe sort of contradicts what it serves. Whilst most chocolate cafes have dark and creamy coloured interiors with tea lights flickering amidst the aroma of melted chocolate, Passion Tree had a reasonably stark setting with bleach white walls, floors and chairs.
However, this did not take away from the quality of their menu. Each dessert is so intricately designed and mouthwateringly over-the-top it was a struggle even deciding which one I wanted.
Eventually I chose their ‘Campfire Smores Epic Hot Chocolate’ (pictured above). The mug itself was the size of my head and was filled with warm, creamy hot chocolate, which had the richness and consistency of Max Brenner’s Italian Thick hot chocolate. This was topped with ice cream, whipped cream, smoked marshmallows and crushed oreo’s and drizzled in melted smooth dark chocolate.
My friend got the Triple Choc Brownie which came with vanilla ice-cream, strawberries, and was drizzled in buttery dark, milk and white chocolate. I’m not a huge brownie person but this one was so deliciously intense that one bite of hers satisfied my chocolate craving for the next year (not 100% true).
Each dessert was around AU$10 which I think is pretty fair considering the flavour explosion you get. I definitely want to go again to try their signature ‘Bingsoo’ which is a Korean dessert with flavoured shaved ice topped with ice-cream in an oversized cocktail glass (much like a large frappe).