Can a rich chocolate avocado whip be healthy? If any can, it would be this one! The healthy fats of the avocados are beneficial for hormonal balance and cocoa powder helps improve blood flow in the body. Just two medicinal properties that can support a claim that this Chocolate Avocado Whip is indeed healthy – so eat up!
Every time I bring this to a friend’s home, they beg me for the recipe. It’s great as a fruit dip, to ice brownies (like Baby Makin’ Brownies) and cupcakes or just eaten alone as a pudding. It’s an all occasion dessert that is bound to be a crowd pleaser.
When I first made a chocolate avocado whip, I had two goals: to use up my abundance of ripe avocados and I wanted something sweet. I basically threw all my favourite ingredients into a blender like I did as a young girl to see what I could create. Luckily my baking knowledge has improved since those earlier creations and this one was a major hit! The original recipe was created using the try and taste method, so I wasn’t certain of the amounts of each ingredient exactly. I finally paid closer attention and wrote it all down. I hope you enjoy it!
Chocolate Avocado Frosting
A decadent and healthy alternative to ice your brownies or cupcakes - or eat alone as pudding!
Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender. Add the almond milk, cocoa, maple syrup, vanilla extract, cinnamon and salt into your blender and puree on high for about a minute, until smooth and creamy. You may need to stop and scrape down the sides with a spatula. For icing, you want a thicker consistency than pudding, so you may want to add 1-2 tablespoons of almond milk if you wish to make this.
Transfer the whip into a glass jar or air-tight container and chill in the fridge for at least 30 minutes (best is 3 hours for all the flavours to mix).
To serve as pudding, transfer into small bowls and top each with fresh raspberries. To use as icing, fill a piping bag and ice as desired. Keep refrigerated until serving as the icing can melt in warmer temperatures.
The whip is best with ripe avocados, but without any brown discolourations. It is best the day it's made, as the avocados will oxidize and the flavours will change over time.