Unbelievably Buttery Smooth Avocado Dessert Recipes to Impress Even the Biggest Skeptic

While avocados are commonly enjoyed as a breakfast staple or smoothie star, their role in desserts is not as popular . Dubbed the ‘butter fruit’, avocados possess a subtle smooth and buttery taste that enhances flavors when incorporated into desserts. Their naturally creamy and velvety texture lends itself perfectly to pudding-like consistencies when blended or mashed into desserts. Home bakers are discovering the ability of avocados to mimic the lush mouthfeel of cream, yogurt or butter, making them ideal for vegan and dairy-free treats. Beyond their versatility, avocados also deliver nutrition to indulgent recipes. So get ready to bake like a pro with these unexpectedly delicious avocado desserts that are simply too good not to try:

1. Avocado Brownies

Ingredients:

• 240 gm ripe small avocados, pitted and skins removed
• 165 ml maple syrup
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee (optional)
• 165 gm Bournville Dark Chocolate, melted
• 2 large eggs
• 45 gm cocoa powder
• 70 gm almond meal/flour
• 1/2 teaspoon kosher salt
• 45 gm chopped Bournville Dark Chocolate chunks

Chocolate fudge frosting:

• 80 ml maple syrup
• 55 gm coconut oil
• 55 gm Cadbury Bournville Dark chocolate, chopped
• 30 gm cocoa powder

Instructions:

• Preheat the oven to 180°C. Line a 20 cm x 20 cm pan with baking paper.
• In a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee (if using) until smooth with no avocado lumps. Pour in the melted chocolate and grind until creamy.
• In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.
• Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not overbake or the brownies will become cakey. Allow to cool before frosting.
• Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from heat and stir in the cocoa powder and a pinch of salt. Let cool, then pour/spread over brownies in an even layer — place in the fridge for 30 minutes to 1 hour to set.
• Once set, cut into bars and serve at room temperature.

2. Avocado Chocolate Mousse

Ingredients:

• 240 gm ripe avocado flesh (about 2 medium avocados)
• 25 gm cocoa powder
• 25 gm chocolate chips or Cadbury Dairy Milk, melted
• 15-20 ml non-dairy milk
• 2.5 gm vanilla extract
• 0.5 gm salt
• 60 gm sweetener of choice

Instructions:

• Cut the avocados in half, remove the seed and scoop the flesh into a blender or food processor.
• Add the cocoa powder or chocolate chips/melted chocolate.
• Add the non-dairy milk, vanilla extract and salt.
• Blend all ingredients until smooth, stopping to scrape down the sides as needed.
• Taste and add sweetener as desired, blending to combine.
• The consistency should be thick and creamy. Add more non-dairy milk if a thinner consistency is preferred.

3. Vegan Avocado Pudding

Ingredients:

• 240g ripe avocado flesh (about 2 medium avocados)
• 150 ml almond milk or heavy cream
• 45 gm sugar
• 5ml lemon juice
• Pinch of salt (optional)

Instructions:

• Cut the avocados in half and scoop the flesh into a blender.
• Add the almond milk, sugar, lemon juice, and salt (if using).
• Blend all ingredients on high speed until very smooth and creamy.
• Pour the pudding into a container and refrigerate for at least 1 hour to allow it to thicken.
• The pudding will keep well in the refrigerator for up to 3 days.

4. Avocado Sago Jelly

Ingredients:

• 48 gm clear unflavored jelly mix
• 125 gm sugar
• 750 ml water
• 6 avocados
• Lemon juice
• 250 ml condensed milk
• 250 ml cream
• 250 gm cooked mini sago

Instructions:

• In a big pot, combine jelly mix, sugar, and 750 ml water. Keep the heat on medium, stirring, until it reaches near boiling.
• Once it starts boiling, remove from heat and pour jelly liquid into a 20 cm baking dish. Allow to cool at room temperature then refrigerate for 1 hour until set. Cut into 2.5 cm cubes.
• Cut avocados in half lengthwise and remove pits. Scoop flesh from 5 avocados and cut into 2.5 cm cubes. Drizzle with lemon juice.
• In a blender, combine flesh from the remaining avocado and 250 ml condensed milk. Blend until smooth puree.
• In a large bowl, combine 250 ml cream and avocado puree. Stir until blended.
• Add avocado cubes, jelly cubes, and sago. Gently stir to distribute.
• Refrigerate 1-2 hours before serving cold.