Loaded with healthy Omega-3’s and lots of vitamin E, these green beauties are perfect on their own, used in dips and dressings, sliced on salads or sandwiches…or as substitutes for oil or butter in your favorite sweet recipes like cookies, cakes or muffins.
Avocados add a very subtle flavor with a creamy texture and can even add a bit of pretty green hue.
Some recipes that you replace the oil with avocado may require a “thinner” batter…if that happens, simply add another liquid to balance it off and thin it out a bit.
Using avocados as the “fat” ingredient substantially increases the nutritional value of your recipes by adding as many as 20 vitamins, minerals and phytonutrients.
Not only that, but avocados are high in water content which in turn makes your snacks, treats and desserts chewier, softer and moister in texture and much less likely to crumble.
For the most part, you can substitute ½ the amount of butter called for in your recipe for smashed avocado. One average avocado generally yields about ¾ of a cup. You’ll also benefit from lower calories using avocados as there is a substantial difference between the calories in ½ cup of butter – 813 calories as opposed to ½ cup of avocado that comes in at about 184 calories.
Avocados contain heart-healthy monounsaturated fat which actually helps to maintain good cholesterol and lower bad cholesterol as well as decreasing fat that accumulates around the midsection.
Add in all the fiber, E, K and B vitamins, folate and potassium that this fruit offers and it’s no wonder they consider the avocado a super-food.
Avocados are so versatile and blend well with other ingredients…
Try this avocado dessert recipe…sure to be a family favorite! For more delicious dessert, snack and treat recipes without the white sugar and flour …all gluten free check out:
“Blended Bites” where you’ll also discover sweet recipes using some of your favorite veggies.
Minty Green Chocolate Bars
- 1 cup almonds
- ½ cup sunflower seeds
- cup dates, soaked at least 30
- minutes and drained
- tablespoons cacao or cocoa powder
- ¼ cup honey
- ½ cup coconut oil, warmed until liquid
- ½ cups desiccated coconut
- cup spinach leaves or ½ cup frozen spinach
- Few drops peppermint essence
- ½ cup coconut oil
- tablespoons honey
- ¼ cup cocoa or cacao powder
- teaspoon vanilla essence
- Place almonds and seeds into food processor and process until broken down and crumbly.
- Add dates and cocoa powder and process until well combined.
- Press evenly into an 8 x 8 glass dish or pan.
- Place all ingredients into a blender and process until smooth but still has flecks of green visible.
- Spoon out on top of base mixture.
- In small saucepan, melt coconut oil and honey over low heat.
- Remove from heat and stir in remaining ingredients.
- Pour over filling layer and place in freezer for about 15 minutes, or until the chocolate layer is hardened.
- Remove from freezer and cut into bars.
- Store covered in the freezer.