Avocados and chocolate aren’t the most common combination, but leave it to Lauren Kirchmaier, the writer behind Flora & Vino, to find a way to make them taste like they’re soulmates. The seven-ingredient chocolate avocado coconut cream bars are free of gluten, grains, oil, and refined sugar, making them a perfect addition to just about anyone’s healthy treat lineup. Another secret ingredient for the ultimate melt-in-your-mouth goodness: creamed coconut, which is made from dehydrated, fresh coconut meat for an extra-rich texture.
Despite these bars looking like they might be complicated to make, they’re not; they don’t even require baking. “We start with a chocolatey date walnut crust then move to a creamy avocado coconut layer sweetened with pure maple syrup, then top it off with melted chocolate,” Kirchmaier writes. Really, after little more than a quick blend and some freezing, the sweet green delights are ready to eat.
Flora & Vino’s chocolate avocado coconut cream bars
1 cup dates
1 cup walnuts
1/4 cup raw cacao powder
1 ripe avocado, smashed (about 1/2 cup)
200g organic creamed coconut
1/3 cup pure maple syrup
115g dairy-free dark chocolate, melted
1. Line a 20cm pan with parchment paper and set aside.
2. Add all base ingredients to the blender and process until you have a sticky dough. Press dough in an even layer in the lined pan and place on the freezer to chill.
3. Add all avocado layer ingredients to the food processor or blender until completely smooth. Remove pan from the freezer and smooth over the base layer. Place pan back in the freezer.
4. Melt chocolate in a pan over medium low. Remove pan from freezer and pour chocolate over the avocado layer and smooth with a spatula. Place pan back in the freezer.
5. After 10 minutes, remove pan and slice into bars before the chocolate hardens completely. Store bars in the freezer for several months.
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