Has your avocado gone from under-ripe to over-ripe in the blink of an eye, and you're not sure how to use it up? Do you have guests coming over and you’ve left it until the last minute to prepare a dessert? Or maybe you’re really craving a something sweet, but your favourite vegan donut store has sold out? This super quick, creamy and chocolatey dessert has got your back! It's very quick to prepare: blend and refrigerate - done! You’re pretty likely to already have all of the ingredients already at home, too (what, you mean don’t keep a stash of emergency Oreos in your cupboard at all times?!). Even better, half of an avocado is one of your servings of fruit and veggies for the day, plus avocado contains 20 vitamins and minerals – win-win!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 Ripe avocados
- 1/2 cup Raw cacao powder
- Teaspoon Vanilla extract
- Salt Pinch
- 4 tablespoons Vegan syrup (maple, date or agave)
- 1 packet Regular flavour Oreos
- 3 tablespoons Plant-based milk
Directions
1. Add all ingredients except the Oreos to the blender. Depending on your blender speed and strength, you may need to add another splash of the plant-based milk to help everything along.
2. Blend until smooth. If you don’t have a blender, it’s possible to mash everything together in a bowl, but it won’t be such a smooth texture.
3. Break the Oreos into smaller pieces, saving 2 whole Oreos for the end.
4. Place the broken Oreos into small wine glasses, or large shot glasses. (I put approximately 2 broken Oreos in the bottom of each glass). Break the remaining 2 Oreos in half and set aside.
5. Spoon the chocolate avocado mixture on top of the crushed Oreos.
6. Place into the fridge to chill for half an hour to an hour before serving.
7. ‘Garnish’ each dessert by pushing the remaining Oreo halves into the top just before you serve. Enjoy!
Tip: For those with a real sweet tooth, you can adjust this to make it sweeter: add an extra tablespoon or two of the sweetener, and maybe even some vegan chocolate chips. You can also swap melted vegan chocolate for the cacao if you’re feeling like you need some extra chocolate indulgence. Alternatively, if you’d like to make a low sugar version: omit the Oreos (nooo!), adding sugar-free granola to the base if you’d like to maintain the crunch, and switch the sweetener to stevia.
N.B. Make sure you use the regular flavour of Oreos, as many of the alternative flavours aren’t vegan. Enjoy!
Also by Kirstie: Why You Should Seriously Consider Ethiopia—Vegan Paradise Not Yet On Your Radar
Kohlrabi, Candy Beet & Pomegranate Salad
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Photo: Dr. Kirstie Fleetwood
Kohlrabi, Candy Beet & Pomegranate Salad
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