Avocado, meet chocolate. Chocolate, avocado. I'll give you two some privacy.
I heard rumors that avocados and dessert went hand-in-hand, and now I know them to be true.
A few weeks ago, I took Weston over to a neighbor's house for a playdate with his friend Tanner. We were greeted by Tanner's nanny Blas, a middle-aged hispanic woman wearing a floral pink top and blue capri pants. She instantly welcomed us both in, squeezing in between her brown arms, and then leading us on tour around the house. Part of said tour included a trip into the backyard, where a treehouse akin to those in 90s Nickelodeon sitcoms stood tall within the avocado tree.
I had never seen a treehouse like this one, let alone one built into an avocado tree. Let's be honest; I've never seen an avocado tree. Those guys are LARGE. While the boys ran up into the treehouse to launch into imagination land, Blas began collecting up the fallen avocados.
"Look," She said, holding out an avocado that had several tiny teeth marks gnawed into it. She turned it around a few times and shook her head. "The squirrels get them."
Some of the avocados, however, were still very much in tact. Often times, they simply fell from the trees when they got too heavy. If they were lucky enough to avoid the squirrels, Blas would pick them up and hand them to me.
"For you," She said.
I asked her if she was sure. These were avocados, for pete's sake. These cost 99 cents each, and that was at Trader Joe's! Here I was getting fresh, fat avocados for simply dropping off a five-year-old. But Blas assured me that they had plenty, and continued to stuff my hands, and backpack, full of the dark green gems. When we made out way back to the kitchen, she even placed them in a brown paper bag with a white ribbon, adding beautiful presentation to an already splendid gift. I told her thank you over and over, and assured her that the avocados would go to good use, as my roommate and I loved guacamole.
And guacamole we made. That night, I spilled the avocados on the table and got to work; when life hands you avocados, you make guacamole. But, dear readers, there were so MANY avocados, some of them not quite ripe, that I simply had to save a few for later avocado recipes.
Such as these raw avocado cookie bars.
I've had raw desserts before, and while there's nothing like a brownie that's terrible for you, I love that combination of sweet and healthy. It's nice to eat a comfort food that doesn't make me want to pass out afterward.
These bars have a cookie-like bottom with a mousse-like middle. The bananas really sweeten them up and the darkness of the cocoa adds a hint of sophistication. And since they green makes them look a little spooooooky, I brought them out to the our cemetery-meditation-picnic. It was chilly and fall-esque and we drank white wine while paying our respects to the super awesome gift of life. It's starting to look a lot like Halloween, folks.
Raw avocado cookie bars
2 cups shredded coconut
2 tbsp raw cocoa powder
2 tbsp honey
½ cup virgin coconut oil, melted
2 tbsp almond butter
1 tbsp vanilla extract
1 large avocado
2 medium bananas
½ cup coconut oil, melted
½ cup slivered almonds
1 tbsp vanilla extract
¼ cup raw cocoa powder
¼ cup coconut oil, melted
1 tbsp honey syrup
1 tbsp stevia powder (optional)
1/2 cup finely shredded coconut
Bottom layer - Pour all the ingredients in a bowl or stand mixer. Blend until fully incorporated. Transfer the mixture into a 9x9 plastic wrap-lined pan. Using your fingers, gently flatten and smooth the coconut mixture evenly throughout the pan. Transfer to fridge.
Middle layer - Slice the bananas and dice the avocado. Add to a bowl or stand mixer with the rest of the middle layer ingredients. Blend until you have a mousse-like consistency. Using a rubber spatula, spread the mixture on top of the first layer. Place back into the fridge.
Top Layer - In a small bowl, combine the cocoa powder with the honey and coconut oil. Add stevia if you think the chocolate is too bitter. Using a spoon or whisk, lightly drizzle the chocolate over the avocado layer. Sprinkle with the remaining coconut. Chill for at least 20 minutes and serve.
Note! The bars taste amazing even a few days after, but the avocado and banana start to oxidize about an hour or so after they've been made, so they"ll lose their pretty green color. Just keep this in mind if you're bringing to an event and want to keep the color consistent. :)
They were originally found over at SweetAsHoney's blog, which is full of adorable and healthy treats.
Avocado cookies from an avocado tree. Never underestimate the power of a stranger's kindness, friends.