Chop 10 ounces 72 percent dark chocolate and melt in a saucepan or double boiler, stirring occasionally. Scoop the flesh out of 2 avocados and process in a food processor until smooth. Add avocado, 4 tablespoons brown sugar, 2 pinches salt, 2 tablespoons cocoa powder, and 1/2 teaspoon vanilla extract to the melted chocolate. Stir until all ingredients are combined and refrigerate for about 40 minutes, or until mixture is cool. Cut a large square piece of parchment and pour 1/2 tablespoon cocoa powder onto it. Roll a tablespoon-size scoop of the chocolate mixture into a ball. Coat in cocoa powder and place on a plate. Repeat with remaining chocolate and cocoa.
Recipe by Amy Castle, SideChef app contributor and author of vlog What's Amy Eating?
In a food processor, add 1 1/2 ripe avocados, 4 ounces goat cheese, the juice of 1 lemon, and a pinch of salt and blend until smooth. Then dice the remaining 1/2 avocado and fold it into the blended mixture with 1 teaspoon chopped fresh tarragon. Cover and refrigerate until ready to serve, then spread on whole-wheat bagels.
Recipe by Camron Woods, executive chef at Omni La Mansion del Rio in San Antonio, TX
Toss leaves with olive oil, salt, and pepper, and bake in a 450 degrees oven until crispy, about 5 to 10 minutes. To amp up the flavor, puree some garlic with the olive oil and rub it into the leaves before baking.
Recipe by Jennifer Puccio, executive chef at Marlowe in San Francisco.