Credits: Exceedingly Vegan

INGREDIENTS (4 avocado chocolate eggs):

  • 2 ripe and soft avocados
  • 150g dark chocolate
  • 60g brown sugar
  • 25g cacao powder
  • 2 tsp vanilla extract

METHOD:

Get 2 ripe and soft avocados and cut them in half. Make sure you keep the skin intact as you will need it later.

Deseed the avocado, scoop out all the flesh (put aside) and clean out the skins well. Put skins aside.

Heat up 150g of dark chocolate in a bain marie (you can also use a microwave, but be very careful not to overheat the chocolate, best to take it out until it’s melted completely and then stir a few times until the last solid bits melt).

Now spoon the melted chocolate into the avocado skins. Swirl the chocolate around with a spoon to make sure the sides are covered well.

Put into the freezer until hardened – takes less than 30 minutes.

In the meantime make the avocado chocolate mousse.

To a food processor add the avocado flesh you scooped out before, 60g of brown sugar (or to taste), 25g of cacao powder (or to taste) and 2 tsp of vanilla extract.

Blend well until you get a smooth mousse.

Take the chocolate avocados out of the freezer and carefully remove the avocado skins.

Spoon the avocado chocolate mousse into the chocolate shells.

Serving tip: Serve with a mint leave and a raspberry or strawberry on top. You could also sprinkle some crushed pistachios on top. Enjoy.