When celebrities get together, the press loves to dub them with a cute and catchy portmanteau; Brad Pitt and Angelina Jolie’s ‘Brangelina’ being one of the most well-known. Well they need to move over because chocolate and avocado or ‘Choco-cado’ have once again proven themselves a yummy pairing, deserving of the spotlight. We’ve already seen them come together for a delectable pudding and we’re starting to think these two are suited for a long-term, possibly exclusive, relationship.
Do you know what this means? In less than 15 minutes, this recipe makes it possible to fully enjoy some dark, rich cacao along with some creamy, (healthy) fatty avocado in a fudgy cookie form. It doesn’t even have flour!
“Incroyable!” say the French readers. “Ausgezeichnet!” say the Germans. And you? Well, you may have your mouth too full of cookies to exclaim anything. That’s okay, we can all envision the look of bliss crossing your face.
Let’s dive in, shall we?
Prep time: < 5 minutes
Baking time: about 8-10 minutes
- 1/2 cup dark cacao or cocoa powder (we used Nativas Naturals cacao powder)
- 2/3 cup ripened avocado flesh, mashed
- 1/4 to 1/2 cup coconut sugar, depending on your desired sweetness
- 2/3 of bar dark chocolate, cut into small chunks (we used a chocolate bar with 88% cocoa content)
- 1 egg (or 1 tbsp ground flaxseed and 2.5 tbsp water mixed together as vegan egg-less option)
- ½ tsp. baking soda
Preheat oven to 350°. With a hand mixer/food processor/vivacious Vitamix blend avocado and coconut sugar, then egg. Add cacao powder and baking soda to mix and then stir in dark chocolate chunks. Try not to salivate over the bowl. Use coconut oil to grease baking pan; dollop cookie dough mix on pan and flatten with spoon. Bake for 8-10 minutes and then cool them down; unlike most cookies, these taste better after 30 minutes or so in the fridge. Makes 10-12 cookies.
P.S. Not gonna lie, we made these babies into ice cream (dairy-free) sandwiches. More on that later 🙂