“Giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets” ~Milton Zelman (Chocolate News)

I’m the first to admit that on first reading the premiss behind this recipe I was both intrigued and revolted. I love avocado, but in a dessert?! Blaaaark! But my motto is that you have to give everything a go before judging.

I love to watch this cooking show called Good Chef Bad Chef (where I found this crazy recipe). The idea is that there are two chef’s cooking very different styles.

The “Good Chef” (who I’m really only interested in) is Janella Purcell. She’ a qualified Naturopath and Nutritionist amongst a whole heap of other stuff. She often talks about food as medicine and lots of other really interesting stuff that I’m into. Not to mention most of her recipes fit into the “Luci food restriction” diet.
Nothing amazing in the recipe that you couldn’t find in your own supermarket except for Agave syrup. This is use as a sugar replacement. You can buy it in dark and light forms. I’ve only ever had light, so i’m not sure about the difference in taste.
This IS the same Agave that is used to make Tequila. Apparently it has loads of health benefits, including a low glycemic index (Agave syrup, that is, NOT Tequila). It’s taste is nothing special. Just like sugar syrup, really. It looks a little bit like honey but does not have the same tang. I like to put it in smoothies.
I buy this stuff at my local Organic grocery store. I’m sure you’d find it in most health food shops and online.
You can add cinnamon, cardamom or chilli (!!) to this depending on what kind of flavours you like. This one has a lovely orange taste.
I also though this would make a lovely frosting. You would have to keep the cake in the fridge, though.

What you need:
2 avocados
1/3 cup pitted dates (soaked in fresh OJ for a couple of hours, over night is even better)
3/4 cup of good cocoa
1/2 tsp vanilla extract
1/2 tbsp orange rind
1/4 cup agave syrup (or less, depends on the size of your avo’s)

What to do:
Put it all in the blender and whizz until it is a lovely, smooth, mousse texture. You may need to add a little bit of OJ to get it just right.
Serve it up with a little coconut cream and some extra orange rind.
Serves 4 or more…. I find that a little bit goes a long way!!!