This recipe was my 1st try at making anything vegan, let alone vegan and gluten free. It was so easy but it did take a little time. It was super gooey with a super punch of chocolate. The whipped cream is obviously not vegan but it is optional so I don’t think it counts against calling this a vegan dessert.
**These need to set up in the fridge over night before serving**
***I made a double recipe so that’s what you see in the photos. The ingredients are for a single recipe.***
2 Ripe Avocados
¾ Cup Cocoa Powder (I used Hersey’s Special Dark)
½ Cup Maple Syrup
2 Tsp Vanilla
1 Cup Mini Chocolate Chips
Optional Whipped Cream:
1 Tbs Sugar
½ Tsp Vanilla
1 Cup Heavy Whipping Cream
Combine the first 4 ingredients in a food processor. Make sure you scrape down the sides often. If it won’t combine fully dilute it with a little more syrup or milk substitute (like almond, soy, or cashew milk). Make sure it’s a smooth consistency so there are no avocado chunks. It should be stiff enough to hold together but loose enough to combine. If it is too loose then it will be difficult to eat.
Transfer the mixture to a bowl and stir in your mini chips.
Place mini cupcake liners in your cupcake tins and spray liberally with cooking spray. I have an ounce scoop that I used to fill these. Use a small spoon or a ½ TBS to scoop this batter. IT IS VERY STICKY.
**This picture is from the 1st half of my batch since I did a double. I did not spray the liners the 1st time and they stuck badly. So take it from me SPRAY YOUR LINERS!**
Tap the tin on the counter a few times so that the batter settles to the bottom of the liners.
Bake at 350 for 17 minutes. Remove from the oven and place directly onto your cooling rack. Once cooled place in the fridge over night so that they firm up. Because there is no flour or any other binder in these they will stay very soft and very sticky which is why liners are good.
These are very, very dark and does have a slight bitter chocolate aftertaste which I like but not everyone likes their chocolate as dark as I do. So I made some lightly sweetened whipped cream to cut through the dark taste and temper the flavors for others.
**Again my pictures show a double recipe**
In a mixing bowl add together your sugar, vanilla and heavy cream. I had a clear vanilla on hand so I used that so that the whip color was no affected like adding a dark vanilla would but either is fine as long as you add the vanilla.
Whip this on high with a whisk attachment for 3-5 minutes or until your whipped cream becomes stiff at room temperature. I have a splash guard on my mixer and it’s a good idea for you to use it if you have it.
Whether you’re a purist or not these are a delicious and decadent little dessert.
Serving Size 2
Fat 4.7 g
Cholest. 0 mg
Sodium 29 mg
Carbs 13.9 g
Fiber 1.3 g
Sugars 9.4 g
Protein .7 g
Serving Size 1 Tbs
Fat 2.8 g
Sat Fat 1.9 g
Cholest. 10.3 mg
Sodium 2.9 mg
Carbs. .6 g
Fiber 0 g
Sugar .4 g
Protein .2 g