Chocolate Avocado Joy in a Bowl
I started out with a recipe for chocolate avocado mug cake. I quickly decided the mug made it harder – especially because my mugs are mainly a collection of artisan crafted pottery mugs I’ve collected for years at fairs and artisan shops–interesting shapes but awkward for this. After the change to a bowl (SO much easier) I wound up tweaking a little more and then experimenting about whether you can make more than one serving and cook the second batch the next day (you can!).
A double batch required fiddling with the ingredients as I could instantly see just doubling everything wouldn’t work. At some point in the future I plan to try more like a quadruple batch and figure out if you can freeze the unbaked extras to cook off at some later point.
This recipe isn’t too far off from recipes for chocolate avocado mousse so I suspect you could put it in the fridge without baking and eat it cold as pudding/mousse but I’ve been so enamored of the warm version I’ve not tried it. Plus I really like my mousse recipe. 🙂
So delicious I fix this often and EVERY time exclaim over how something so simple and reasonably healthy can be so utterly scrumptious. It is 540 calories per serving but I comfort myself with the by and large nutritious content as opposed to the usual empty calories of dessert.
- one medium to large avocado
- 3 Tb unsweetened cocoa powder
- 3 Tb almond butter
- 1/4 c. pure maple syrup
- 1/2 tsp baking powder
- 1/2 medium to large avocado
- 2 Tb unsweetened cocoa powder
- 2 Tb almond butter
- 3 Tb pure maple syrup
- 1/4 tsp baking powder
Optional for both: drizzle with chocolate syrup right before eating
I put it all in a small food processor and whirl it up till well mixed. If you wish you can butter or oil your bowl but I find the clean-up is about the same either way. Place the batter in your microwaveable bowl.
The microwave times are going to vary with the power of your microwave. Mine is an 1100 watt, so adjust accordingly up or down. I cook anywhere from 1 minute 45 seconds to 2 minutes. The lesser time makes it a little more like a thick pudding and the longer time makes it more cakey. People say it’s like steamed cake — personally haven’t had one so I can’t tell ya.
When I make the double batch I go ahead and put the second half in the bowl I intend to use, cover and place in fridge. The next day I put it cold in the microwave for the same time as normal and it turns out great.
You can drizzle with a little chocolate syrup to make it extra yummy.