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10 Delicious Avocado Desserts

Cherry-Vanilla Pudding

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Yields: 2 servings

1 large avocado
1/4 cup unsweetened almond milk (or other dairy-free milk)
1 teaspoon vanilla extract (or 1/2 teaspoon vanilla powder)
13 to 15 organic cherries, pitted, plus one for garnish
14 drops vanilla-flavored liquid stevia (or 1 to 2 tablespoons maple syrup)
1 pinch sea salt
Goji berries, for garnish (optional)
Hemp seeds, for garnish (optional)
Cacaco nibs, for garnish (optional)

Put all ingredients into a blender (pudding will be smoother if you use a high-end blender) and blend until smooth and creamy. Top with goji berries, hemp seeds, or cacao nibs and an extra cherry, as desired.

Recipe provided by Kibby’s Blended Life

Avocado Lime Cheesecake Tart

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Yields: One 10-inch tart

1 cup whole-wheat pastry flour
3/4 cup almond flour
1/3 cup maple sugar (or packed brown sugar)
1/4 teaspoon sea salt, plus 1 large pinch
6 tablespoons cold Earth Balance vegan butter (or organic butter)
8 ounces Neufchatel (or cream cheese)
1 cup avocado puree
1/2 cup agave nectar
2 large organic eggs, lightly beaten
1/4 cup Greek yogurt
1 tablespoon lime zest
Juice of 1 lime
1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees. To make crust, in a small bowl, combine pastry flour, almond flour, sugar, and 1/4 teaspoon sea salt. Cut in butter until crumbly. Press crumb mixture into the bottom and up the sides of a 10-inch tart pan. Bake for 10 to 12 minutes, or until lightly browned.
2. Meanwhile in a small bowl beat Neufchatel, avocado, and agave until light and fluffy, about 2 to 3 minutes, until no lumps remain. Beat in eggs, pinch of salt, yogurt, lime juice and zest, and vanilla until blended. Pour filling into prepared crust and bake for 30 to 40 minutes, or until filling is set and barely jiggles in the center. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours, but preferably overnight.

Recipe provided by Fragrant Vanilla Cake

Spiced Chocolate Avocado Cupcakes with Ganache Frosting

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Yields: 24 cupcakes

For cupcakes:
1 large avocado
1/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 tablespoons ground ginger

1/4 teaspoon cayenne pepper

1 cup white sugar
1 cup brown sugar
3 cups all-purpose flour
1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water
1/2 cup dark cocoa powder
1 1/2 cups soy milk
2 tablespoons white vinegar

For frosting:
2 avocados
1/2 cup maple syrup or honey
2 tablespoons dark cocoa powder

 1 pinch salt

1/2 cup semisweet chocolate chips, melted
1 can (13.5 ounces) full-fat coconut milk

1. Preheat oven to 350 degrees and line 2 cupcake tins with cupcake papers. In a food processor or mixer, mash avocado flesh until totally smooth. Add oil, vanilla, and spices and beat until completely mixed, about 3 minutes. Add sugars and beat until uniform, about 1 minute.
2. In a separate bowl sift together flour, baking powder, baking soda, and salt and set aside.
3. Boil water and whisk with cocoa powder until no lumps remain. Add soy milk and vinegar. Add dry and liquid ingredients to avocado mixture and mix until just combined. Pour batter into cupcake tins, filling cups about 3/4 full. Bake for 16 to 18 minutes, or until cupcake tops spring back when touched lightly and a toothpick inserted in the middle comes out clean.
4. While cupcakes bake, make frosting by pureeing avocado flesh in a food processor until smooth. Add maple syrup, cocoa powder, and salt and mix about 3 to 5 minutes, stopping to scrape the sides of the bowl as needed, until thoroughly mixed. Add melted chocolate and mix until combined. Open can of coconut milk and transfer thick coconut cream from the top to a separate bowl. Add remaining liquid to food processor and mix until completely blended. Using an electric mixer, beat coconut cream until light and fluffy. Beat into frosting until nice and fluffy, about 3 to 5 minutes. Allow to cool in fridge for 2 hours before piping onto cupcakes.

Recipe provided by Big Bake Theory

Chocolate Avocado Fudge

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Yields: 25 pieces

1 bar (3 ounces) bittersweet or dark chocolate (70 percent cocoa or higher), chopped
1 large avocado, pitted and pureed
1/3 cup organic full-fat coconut milk (canned)
1/2 teaspoon vanilla extract
Stevia to taste
1/4 teaspoon salt
Raw pistachios (or other nuts), chopped (optional)

1. Line an 8-by-8-inch baking pan with parchment paper, allowing the excess to hang over the sides.
2. Heat all ingredients except pistachios in a medium glass bowl set over a pan of barely simmering water (making sure bowl doesn’t touch water), stirring until chocolate has completely melted and mixture is smooth. Add nuts, if using, and stir to incorporate. Scrape mixture into prepared pan, using a spatula to smooth the top. Refrigerate until firm, at least 2 hours and preferably overnight. (The longer it chills, the firmer it gets, but this is still soft fudge.)
3. Use parchment paper to lift fudge out of pan and to a cutting board. Peel off parchment paper and cut into 1-inch pieces. Store refrigerated in an air-tight container.

Recipe provided by Kibby’s Blended Life

Avocado Pudding

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Yields: 2 servings

1 large avocado
1 vanilla bean pod (or 2 to 3 teaspoons vanilla extract)
1 medium banana
1 tablespoon honey
Vanilla wafers (optional)

Halve avocado, remove pit, and scoop out flesh. Place in a medium bowl and mash with a fork or potato masher. Split open vanilla bean and scrape seeds into bowl. Add banana and honey and continue mashing until smooth. Serve immediately with wafers, if desired.

Recipe provided by Nibbles and Feasts

Fudgy Vegan Brownies

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Yields: 16 brownies

1/4 cup pureed avocado (about 1/2 avocado)
1/4 cup olive oil
1 cup whole-wheat flour
1/2 cup cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
2 teaspoons vinegar (or lemon juice)
3 ounces semisweet or dark chocolate, roughly chopped

1. Preheat oven to 350 degrees and grease an 8-by-8-inch pan.
2. In a large mixing bowl, stir together avocado and olive oil until smooth. Add flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and vinegar and mix until smooth. Fold in chocolate chunks.
3. Pour into prepared pan, spreading batter evenly throughout pan. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out moist with a few crumbs but does not come out with runny batter. (Do not over-bake or brownies will have a cake-like texture.)

Recipe provided by Pastry Affair

Avocado Honey Ice Cream

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Yields: 4 1/2 cups

2 ripe avocados, peeled and pitted
1 young Thai coconut, water and meat (or 1 can organic full-fat coconut milk)
1/2 cup raw honey
1 dropper vanilla-flavored liquid stevia (or 1/4 cup maple syrup plus 1 teaspoon vanilla extract)
1 pinch sea salt

Combine all ingredients in a blender or food processor until smooth. Pour into an ice cream maker and follow maker instructions, or pour into a storage container and freeze until firm, about 4 hours. Remove from freezer about 15 minutes prior to eating to let thaw a bit before digging in.

Recipe provided by Kibby’s Blended Life

Spiced Chocolate Avocado Mousse

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Yields: 2 to 4 servings

2 avocados
4 1/2 tablespoons unsweetened cocoa powder
4 tablespoons honey or maple syrup
1 large pinch chili powder
1/8 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 to 3 tablespoons milk
Raspberries, for garnish

In a blender, combine avocado flesh, cocoa powder, honey, chili powder, cardamom, and cinnamon until mixed well, about 1 minute. Add milk as necessary, one tablespoon at a time, to achieve desired consistency. Taste and add additional honey or spices, if desired. (At this point, you may still be able to taste avocado. After chilling, avocado flavor will disappear.) Chill for 15 minutes in freezer. Garnish with raspberries before serving.

Recipe provided by Divya Yadava, freelance food photographer and culinary consultant

Gucamole Cream Pie

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Yields: 6 servings

1 can (14 ounces) sweetened condensed milk
8 ounces cream cheese
2 bananas
1 cup plain Wholly Guacamole Classic*
1/4 cup lime juice
2 teaspoons vanilla, divided
1/8 teaspoon sea salt
1 prepared graham cracker pie crust
1 cup heavy whipping cream (optional)
Sliced bananas, for garnish
Sweetened flaked coconut, for garnish

1. In a large bowl, combine condensed milk and cream cheese, blending well by hand or with a mixer. Mash bananas, combine with guacamole and lime juice, and add to milk mixture. Add 1 teaspoon vanilla and salt and beat until smooth. Pour into crust.
2. If desired, pour heavy whipping cream and remaining teaspoon vanilla into a bowl and whip with a hand mixer until firm peaks form. Top pie with whipped cream. (If omitting whipped cream, move to the next step.)
3. Garnish with bananas and coconut, cover, and chill for 2 to 6 hours before serving.

*Sweet ingredients will make jalapeno, onion, and garlic unnoticeable.

Recipe provided by Wholly Guacamole

Vegan, Gluten-Free Layered Chocolate Zucchini Cakewith Raspberries

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Yields: 8 to 10 servings

For cake:
1/4 cup warm water
2 tablespoons ground flax seed or chia seeds
1/4 cup coconut oil
2 teaspoons vanilla extract
3/4 cup basil sugar* (or coconut sugar, sucanat, or muscovado)
3 cups zucchini, grated and squeezed
1 cup almond flour
1/2 cup cacao powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 cup organic dark chocolate chips
Berries of choice

For raw chocolate frosting:
1 medium avocado
1/4 cup raw honey or maple syrup
1 pinch sea salt
1/3 cup cacao powder

1. Preheat oven to 350 degrees. In a small bowl, whisk together flax or chia with warm water; set aside. In another bowl, combine coconut oil, vanilla extract, and sugar. Stir in flax mixture and zucchini. Add flour, cacao powder, sea salt, baking soda, and chocolate chips and stir until just combined. Pour mixture into an 8-by-8-inch pan and bake for 30 minutes, until a toothpick or knife inserted into the center comes out clean. Let cool in pan on a wire rack.
2. To make frosting, combine avocado flesh, honey, and sea salt in a food processor and blend, stopping to scrape the sides of the processor as needed, about 1 to 2 minutes until smooth. Add cacao powder and blend again till smooth and creamy. Taste and adjust sweetness, if necessary.
3. Cut cooled cake in half. Frost one piece and top with fresh berries. Stack second cake layer on top, frost, and sprinkle with more berries. Serve immediately or chill in refrigerator for several hours before eating.

*To make basil sugar, combine coconut sugar and several huge handfuls fresh basil in a food processor until fully incorporated.

Recipe provided by Kibby’s Blended Life


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