Let’s face it. Avocados are amazing.
I know it’s kind of strange to think of avocados for sweet dishes, but who ever was the first person to try it was pretty ingenious.
This chocolate ganache is truly simple to make but you must make sure that you sweeten it sufficiently. Otherwise the flavor of the avocado is too overpowering.
Approx. 1/4 c maple syrup
3 T raw cacao powder
Pinch of sea salt
Start by adding everything to your blender but only half of the maple syrup.
Blend until smooth.
Taste and add more maple syrup as necessary.
I did use the full 1/4 cup but I like to go slowly when adding it so that I don’t add too much.
This will store (covered) in the fridge for a day or so.
I made Jess Cox’s fudge brownies and used the ganache for topping. Doesn’t get much better than that!
While we’re on the topic of making delicious desserts with unusual ingredients, I made these brownies with adzuki beans for the base. I’ve seen so many different ways for making healthier brownies: black beans, sweet potatoes, even chickpeas. I thought Jess’s recipe sounded amazing so I had to try it.
The only things I amended to her recipe were to increase the coconut sugar to 1/3 c plus 2 tablespoons and bake for less time. I made them twice and found them to be too dry when I baked them for the full 45 minutes.
I used an 8×8 pan to spread the dough out and baked for only 30-33 minutes.
I also pressed some chopped dark chocolate into the top before baking.
Don’t eat them the first day though! Let them sit in the fridge overnight and then eat them the next morning. Well worth the wait.