Chocolate and avocado are a dream team! I’ve used avocado in smoothies to add extra creaminess, healthy fats and to make them more satisfying but I’ve never topped my porridge with it until recently. But guys, it works! Avocado pretty much takes on whatever flavour you decide to pair it with so you can’t really go wrong! I’ve created a long list of both sweet and savoury recipes that include avocado but I’ve never tried it with chocolate! Wait that’s a lie, I’ve had avocado chocolate mouse, which probably influenced my thoughts a little but I hadn’t thought about that until now so it doesn’t count! So I’d been adding both mashed avocado and avocado chunks to the top of my porridge for a while now and decided, hey! Why not try chocolate? And if you hadn’t figured it out already, it worked!! Really well actually! The cool and creamy texture of the avocado works really well with the dark intense cacao! Just a dream team! Oh and the coriander sounds strange but believe me it’s delicious! Think cardamom and chilli chocolate! But not for too long because it tastes nothing like either of them… But I mean, savoury and sweet go, herbs and spices also work with sweet things! Anyway, it’s delicious and you need to try it!
Now I’ll shut up so you can crack on!
Ingredients – Serves one
1/2 cup quinoa flakes – or oats if you prefer
1 cup almond milk
2 tbsp raw cacao powder
1 tbsp coconut oil
0.5 – 1 tbsp maple syrup
Half an avocado, cut into small squares
2 heaped tsp of crunchy hazelnut butter
5/6 frozen raspberries
2 pinches of coconut flakes
2 pinches of raw cacao nibs
1 large pinch of sunflower seeds – soaked overnight
a small handful of chopped coriander
Place the flakes, milk, cacao and coconut oil in a small pan.
Place over a low heat for around five minutes/ until thickened. Stir through the maple syrup and pour the porridge into a bowl.
Scatter over the avocado and raspberries.
Dollop on top the nut butter.
Sprinkle over the seeds and nibs.
Top with coriander to finish.