Author: theavotree

Serves 6-8

Ingredients

1 & ½ ripe avocados
1 & ½ cups fresh or frozen blueberries
1 x 395g tin of sweetened condensed milk
½ teaspoon lemon zest
400ml cream

 

Serves 6-8

Ingredients
Base
250g wine biscuits
70g whole roasted almonds
1 ½ cups desiccated coconut, toasted
6 fresh dates, stone removed
150g butter, melted
2 tablespoons cocoa powder

Filling
1 and ½ ripe avocados
125ml coconut cream
200g dark chocolate, chopped and melted
1/3 cup icing sugar
2 tablespoons cocoa powder

Strawberries
250g strawberries, halved or quartered
2 tablespoons caster sugar
1 teaspoon vanilla bean paste

Makes 9 large or 18 small pieces

Ingredients
100g butter, cubed
150g 50% cocoa solids chocolate, chopped
2 size 7 eggs
1 teaspoon vanilla bean paste
1 ripe avocado
60g plain flour, sifted
35g cocoa powder, sifted
½ teaspoon baking powder, sifted
100g 50% cocoa solids chocolate, roughly chopped
100g milk chocolate, roughly chopped 

 

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz

Ingredients
Banana Cake
115g butter, softened
130g caster sugar
70g soft brown sugar
2 size 7 eggs, at room temperature
1 teaspoon vanilla extract
250g plain flour
1 teaspoon baking powder
½ teaspoon baking soda
250ml milk
1 tablespoon lemon juice
1 cup mashed banana, roughly 3-4 bananas

Creamy Chocolate Icing 
2 ripe avocados, peel and stone removed
180g 50% cocoa solids chocolate
⅓ cup icing sugar
1 tablespoon cocoa powder
Pinch of sea salt 

20cm cake tin

 

Ingredients
200g 70% dark chocolate, chopped
2 ripe avocados
1/3 cup milk
3 tablespoons maple syrup
1 tablespoon cocoa powder
Pinch of sea salt

To serve
Fresh raspberries or blackberries

 

Ingredients:
The brownie base:
1 cup ground almonds
1 ripe avocado 
1/4 cup cacao powder
2 heap tbsp smooth peanut butter
2 tbsp maple syrup
Pinch of salt

The caramel layer:
15 medjool dates, pitted
2 tbsp maple syrup
1/2 cup roasted unsalted  peanuts
1/2 tsp salt

The brownie mousse:
1 ripe avocado 
2 heap tbsp cacao powder
1/4 cup coconut oil, melted
2 tbsp maple syrup
Pinch of salt

 

Ingredients
250g dark chocolate, chopped
1/4 cup cream or coconut cream
2 ripe avocados
¼ cup chocolate hazelnut spread, optional
3 tablespoons maple syrup
4 tablespoons cocoa powder
Pinch of sea salt

To Coat
70g roasted pistachios, finely chopped
70g roasted hazelnuts, finely chopped
4 tablespoons cocoa powder

 

 

Ingredients:
For the sponge:
7 egg whites (room temperature)
¼ tsp cream of tartar
⅔ cup of caster sugar
120gm pistachio nuts
1 large avocado
⅓ cup plain flour
¾ tsp baking powder
1 tsp vanilla bean paste
A pinch of salt

The cream filling and topping:
2 cups of cream
1 tsp vanilla bean paste
2 tbsp icing sugar
130gm fresh strawberries (hulled and diced)

Extras to serve:
Fresh strawberries
Icing sugar
Chopped pistachios (optional)

Makes about 18-20 mini tarts. This recipe can also be adapted to make one large tart.

Ingredients:
For the tart crust:
1/2 cup buckwheat
1/2 cup ground almonds
2 tbsp melted coconut oil
2 tsp maple syrup
A pinch of sea salt

For the filling:
1 ripe avocado
3/4 cup coconut yoghurt
3 tbsp maple syrup
Juice of 1 lime, or half a lemon

To decorate:
Passionfruit syrup or pulp
Fresh mint leaves

 

The base:
1 cup raw walnuts
1 cup medjool dates, pitted
Pinch of salt (optional)

The filling:
1 ½ cup raw cashews
2 medium-sized avocados
⅓ cup coconut oil, melted
⅔ cup coconut yogurt
¼ cup maple syrup
1 lemon, juiced
1 tsp vanilla extract

The topping:
100g strawberries, sliced
Freeze-dried raspberries (optional)

 

Ingredients
Base
250g pack of gingernuts
1/2 cup desiccated coconut
130g butter, melted

Chocolate avocado filling
330g dark chocolate, chopped
3 ripe avocados
1/2 cup milk
4 tablespoons maple syrup
3 tablespoons cocoa powder

Chocolate ganache
150g dark chocolate, chopped
3 tablespoons cream

 

The cake:
2 ½ medium sized avocados
1 tbsp lemon juice
¾ cup neutral vegetable oil
1 cup caster sugar
3 eggs
2 tsp vanilla bean paste
300g plain flour
50g ground almonds
½ tsp salt
1 tsp baking powder
1 tsp baking soda
½ cup greek yogurt

The frosting:
375ml cream
2 tsp vanilla bean paste
2 tbsp icing sugar
340g mascarpone

Extras to serve:
Passionfruit curd (see note below)
Chopped pistachios (optional)

Cake method:
Heat oven to 175c. Line two 8 inch tins with baking paper and spray lightly with oil.

Mash the avocado well till smooth, then add the lemon juice and stir through. Set aside.

In a stand mixer, beat the oil, sugar, and vanilla bean paste well until thick and creamy. Add eggs and beat again. Add the avocado and beat on low speed until incorporated.

In a separate bowl combine the flour, almond, salt, baking powder and baking soda and whisk together.

Gently fold the flour mix through the avocado mix stirring until smooth. Lastly add the yogurt and mix until just incorporated. Separate the batter evenly between the two prepared cake tins, leveling off the top with an offset spatula or back of a spoon.

Bake at 175 for 30-35 minutes, or until a cake tester comes out clean with no crumbs. Remove from the oven and leave to cool in the tins for 10 minutes before gently turning out onto a cooling rack, removing the baking paper, and allowing to cool completely before frosting.

Frosting method:
In a stand mixer, beat the cold cream and icing sugar with a whisk attachment until soft peaks form (don’t over beat, as the cream will turn grainy). In a separate bowl mix the mascarpone and vanilla, then add to cream and beat together quickly until just incorporated.

To serve:
Top one cake with half the frosting and gently spread toward the edges. Carefully position the second cake evenly over the first. Spread with the remaining frosting. Top with a few generous spoonfuls of passionfruit curd or fresh passionfruit (when in season) and a sprinkle of chopped pistachios. Best enjoyed on the day you make it. NOTE: You can buy curd at most supermarkets, but homemade curd doesn’t take long to make and is really worth the effort! If you’re keen to give it a try see the recipe below.

Small batch passionfruit curd:
100g caster sugar
1 whole egg, and 1 egg yolk
1 tbsp lemon juice
A pinch of salt
85g cold butter, cut into small cubes
1/3 cup of passionfruit pulp (frozen is fine and available from most supermarkets)

 

Makes 12 mini lime & avocado raw cheesecakes

Prep time: 15 minutes

Setting time: 4 hours

Ingredients:
Base
1 cup dates
3/4 cup walnuts
1/2 cup pecans
1 tbsp coconut oil
Pinch of salt

Filling
1 1/2 cups cashews, soaked in boiling water for an hour
2/3 cup coconut cream
2 tbsp coconut oil
½ cup maple syrup
1 lime, juiced
½ avocado
1 kiwifruit, plus sliced kiwifruit to top
1/2 cup maple syrup

 

 

Ingredients:
Coconut Oat Crumble
2 tbsp oat flour
1 tbsp desiccated coconut
1/2 tbsp coconut oil, melted
1/2 tbsp maple syrup
Pinch of salt

Smoothie
1 banana, frozen
½ ripe avocado
1 lime, juice and zest
½ cup coconut milk
Handful of ice

To Top
Coconut oat crumble
Almond butter
Coconut yogurt

 

This Golden Turmeric hot chocolate includes chocolate, many warming spices and some heavy hitters in the world of anti-inflammatory ingredients; namely manuka honey and turmeric.

Turmeric is a spice that’s been used for centuries by ancient cultures to promote better health due to its powerful anti-inflammatory properties and it’s the ability to support the immune system. We have added a pinch of black pepper to enhance the absorption of the turmeric – don’t worry, you are not sacrificing taste for nutritional health as the cocoa, ginger, cinnamon, cayenne and nutmeg balance out the pepper. Additionally, avocado oil is included as the active compound in turmeric is fat-soluble, meaning it needs fat to be absorbed by the body. This hot chocolate, poured into your favourite mug while you read a good book, you will feel golden from the inside out this winter.

Ingredients:
2 cups of unsweetened almond milk
1.5 Tbsp cocoa powder
3/4 tsp ground turmeric
1 pinch of cayenne pepper
pinch of ground nutmeg
1/4 tsp ground ginger
1 tsp ground cinnamon
1 pinch of black pepper (to help absorb the turmeric)
2 tsp Manuka honey (substitute maple syrup for a vegan option)
2–3 tsp Avo oil (to help absorb the turmeric)

Makes 6
Prep time: 5 minutes
Freezing time: 4 hours + 10 minutes

Ingredients:
2 avocados ripe, peeled and stone removed
1 1/2 cup coconut milk
1/4 cup maple syrup
1 tbsp matcha powder
1 tsp vanilla essence
1/2 cup dark chocolate, melted
¼ cup pistachios, crushed

Makes 8 slices of fudge

Ingredients:
¼ cup sliced almonds
4 oz. vegan bittersweet chocolate (must be at least 60% cacao in order for the fudge to set properly), broken or chopped into small pieces if needed
Nonstick vegetable oil spray
½ ripe avocado
⅓ cup pure maple syrup
⅓ cup almond butter
1 Tbsp. cocoa powder, preferably Dutch-processed
¾ tsp. kosher salt
Flaky sea salt

If you would like a darker hue, add some spirulina to the mix to elevate the antioxidant and anti-inflammatory properties. This smoothie is a great snack option and a really easy way to get a serve of greens in!

5 mins
8 ingredients
1 serving

Ingredients:
1 banana, frozen
1 c. spinach
½ medium avocado
1 c. unsweetened coconut milk
1 tsp hemp seeds
1 tsp chia seeds
1 tsp serve of flaxseeds
2-3 ice cubes