Tag: avocado

Chocolate avocado fudge

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This week I’m all about satisfying cravings in a healthy way. And ‘tho we know a little dark chocolate can be good for you, sometimes it just doesn’t satisfy. Sometimes you want something rich and chewy and decadent and bad. This chocolate avocado fudge satisfies that deep dark chocolate craving and (bonus!) it’s good for you too.

I adapted a couple of recipes from the Interwebs to come up with this one, replacing Stevia with a little brown sugar, doubling up on the vanilla extract and simplifying the cooking method so you can make it all in one pot. I used pistachios but any other nuts would probably be just as good.

Fudge isn’t the most photogenic, but that didn’t stop my five-year-old from asking for seconds. Which totally blew me away. Avocado and coconut milk and nuts and he actually liked it?

We have a winner here, people. Try it and see.

Chocolate avocado fudge

Makes 12 satisfying pieces

Ingredients

1 large avocado

1/3 cup coconut milk

3 oz/100 grams 70% dark chocolate

1/3 cup brown sugar (next time I’ll try 1/4; the fudge is quite sweet)

1/3 cup pistachios

12 walnut halves

2 tsp vanilla extract

1/4 tsp salt

Directions

Line a loaf pan with parchment paper.

Peel, pit and puree avocado until smooth.

Simmer coconut milk until warm; break chocolate into chunks and stir into coconut milk until melted.

Add remaining ingredients and stir to combine. Continue to stir on low heat for 2 to 3 minutes.

Pour into loaf pan and chill in the fridge overnight. (The fudge will be fairly soft; freeze overnight if you like it more firm.)

Remove fudge from pan (keep it on the parchment paper to slice) and cut into 12 portions. Garnish each with a walnut half.

Satisfying cravings

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Although I try to eat healthy foods for the most part, at that time of the month, things completely fly off the rails. Salty, fatty or sweet — if it isn’t nailed down, it’s going in my mouth. And I usually feel terrible for it.

This week I am trying to flip the script. I’ve tucked the last of the Easter chocolate out of sight and stocked up on ingredients to make some dishes that are not only full of delicious, nutritious goodness, but should satisfy my cravings too. (I mean ideally. We’ll see.)

First up: this Israeli couscous and artichoke salad with roasted tomatoes, tuna and basil. It’s in the June 2014 issue of Style At Home magazine. (The recipe’s not available online so I can’t post a link to it here, but it’s worth picking up the issue.)

The couscous is dressed with a wonderfully flavourful mix of olive oil, lemon juice, lemon zest and chives. Lima beans and tuna give you something to chew on and pack in the protein too, and the roasted artichokes and tomatoes add some tang. Fat grilled slices of halloumi cheese are delicious served alongside, ‘tho I nearly had to sit on my hands last night to stop at just two.

The salad was so filling and satisfying that I didn’t reach for something later in the evening when I usually snack, and didn’t crave something sweet until this morning when I wolfed down two of my favourite chocolate peanut butter protein bars. Because I cannot give up my chocolate.

I’ve seen all kinds of healthified recipes for chocolate fudge and chocolate pudding made with avocado and cocoa. I’ll try one this week and let you know how it turns out. Maybe you’ve tried one? What did you think?

How do you satisfy your cravings?