You know what it’s like when you buy avocados, first they’re not ripe then when you’re not looking all of a sudden they are over ripe, so when my friend gave me this recipe I must admit I was a bit dubious, avocado mixed with chocolate? But since making it I must agree that it’s really tasty. The avocado makes it creamy, plus it’s a great way of using them up before they go off.
As a family friend is celiac the gluten free flour works really well with the other ingredients, not dry at all. You could also tweak the recipe for other allergies or vegan alternatives.
Makes 9 squares
150g dark chocolate, cocoa solids, broken into pieces – 45p
80g unsalted butter – 50p
85g gluten free flour – 16p
25g cocoa powder – 15p
1/4 teaspoon bicarbonate of soda – 2p
4 teaspoons honey – 5p
1 teaspoon vanilla extract – 2p
2 tablespoon milk – 1p
1 small ripe avocado – 70p
5 tablespoon dessicated coconut – 5p
Few chopped nuts to decorate (optional)
These prices are an estimate and total £2.11
Preheat the oven to 180°C or Gas Mark 4.
Melt half the chocolate and butter in a bowl over a pan of boiling water, then set aside.
Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line it with or grease with butter.
In a medium sized mixing bowl, sieve the flour, cocoa powder and bicarbonate soda then gently add the milk, vanilla extract, dessicated coconut and fold together.
Mash the avocado with a fork in a small bowl and add to the mixture, folding it through. Next add the melted chocolate and fold.
Break the remaining chocolate into small pieces and scatter through the wet mixture. Stir until the ingredients are mixed.
Pour into the greased baking tray and use a spatula to flatten.
Cook for 25 minutes. Leave to cool then gently lift out.
Decorate with chocolate icing and nuts then chop into squares with a sharp knife.