I am so happy and excited to have been opened up to a whole new world of cooking over the past few months – a magical world where a little experimentation, creativity and imagination can lead to the most surprising and delicious creations and for this, and for the inspiration, I would like to thank Emilie for her amazing cheeseless chocolate cheesecake (such a beautiful, mind-boggling tongue twister – I love it!) recipe. This chocolate and avocado mixture is so yummy and can be adapted to make whatever you like: a chocolate tart, chocolate mousse, a chocolate icing. I still can’t quite believe how simple it is to make and how good it tastes, especially since I didn’t think I liked avocado. This is my new favourite thing and I look forward to many more vegan or gluten-free or sugar-free or raw experimental adventures in the kitchen!
250g digestive biscuits
75g unsalted butter/margarine
2 ripe avocados
250g dark chocolate
3 tbsps honey (adjust to taste)
200ml water approx.
4 or 5 dates (optional)
1 small chilli (optional)
- Mash the digestive biscuits in a plastic bag with a rolling pin, a meat tenderizer or whatever you have handy. Alternatively you can blend them in a food processor. Stir into the melted butter and then spread evenly over the base of your tin. Leave to cool whilst you make the topping.
- Melt the chocolate in a heatproof bowl over a saucepan of lightly simmering water.
- Blend all your ingredients together in a food processor. Taste the mixture and add a little bit more honey or some dates for extra sweetness and a little more water if necessary. The mixture should be thick and smooth and just pourable.
- Tip over your biscuit base and smooth over. Sprinkle with some nuts or some yummy strawberries or raspberries ❤ if they’re in season. Chill in the fridge until set and enjoy!