OMG! I can’t believe how good are these!
I’m always a little scared when making a recipe with avocado.
It will be delicious or it will be gross?
I know that you, all of you, already know that feeling.
You are opening your avocado, you checked all the tips to understand if it’s going to be a good one or a bad one, but you just can’t be sure until it’s opened!
Too many different kind of avocados with too many different suggestions to follow. You can’t know and your heart beats very very fast!
Then you open it and you start breathing again.
A smile forms into your face or maybe this time you have not been lucky.
When the second option happens, what I usually (very stupidly) do is trying to not waste it and still use it to make a recipe.
Yes, I said stupidly.
There’s no thing you can do with a bad avocado, or at least nothing I know.
(and so I find myself with not just a disgusting avocado but with a disgusting avocado mixed with something else, which usually ends with me lying to myself and eating it or with me accepting the sad truth and throw all of it).
Anyway, this time my avocado was good!
Yes! Angelic music! Heaven on earth!
The idea for this recipe came from the famous chocolate peanut butter cups, which I’ve never tried, can you believe it?!
So when I opened my avocado I already knew what to do, because I had designed the recipe days ago! Melt, beat, taste, beat again, cover, refrigerate! (I maybe have skipped some of the steps).
The taste part required a little bit more time, since everything involving peppermint syrup or peppermint extract requires more attention, I know for experience!
So, what I suggest you is to gradually add peppermint into your ganache and taste it at every step, because you don’t want it to become gross (and waste your good avocado!)
Ok, now the most important things!
1. my boyfriend said this is his favourite dessert from those one I ever made, and if you have read one of my previous post you know how much this means for me and for the definition of a good dessert!
and 2, If we add this to the fact that this is also one of my favourite dessert, we certainly can say that this Chocolate Mint Avocado Cups are definitely a complete success!
- 1 cup (155g) chopped avocado
- 1 cup (120g) vegan chocolate, roughly chopped or ¾ cup vegan chocolate chips
- 2 tablespoons (40g) agave nectar
- 1 tablespoon (14g) coconut oil, NOT melted
- 1 to 2 teaspoons peppermint syrup or a couple drops peppermint extract
- If your coconut oil is not solid, place it in the refrigerator until firm
- Melt all the chocolate or part of it (depending on room temperature). If it's not warm, you can melt just about ⅔ of the chocolate and wait to melt the rest
- Spoon about 1 tablespoon melted chocolate into the muffin cup liners. Draw and coat the chocolate up the sides of the liners, filling about ⅔ of the cup liners. Freeze for 10 minutes
- Blend avocado until smooth. Beat it with agave and coconut oil in the solid form. Carefully gradually add and beat peppermint syrup or extract. Taste the ganache and gradually add a little more if you want to
- Spoon about 2 tablespoons avocado ganache into each cup, freeze for 10 minutes
- If not already done, melt the remaining chocolate and cover the top of each cup. Refrigerate for 30 minutes or until firm
- Store in the refrigerator for a few days
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