Chocolate Avocado Nibs – 1 recipe, 2 delicious primal treats
Chocolate Avocado Nibs -finger food at its finest!
If you have been around for a little while, you might know that I have a thing for 2 in 1 recipes (like my hot chocolate that turns into pudding). This Chocolate Avocado Nibs recipe was inspired by my search for finger foods for my toddler, since most commercial finger foods are highly processed and full of ingredients I don’t want him eating. So, this is a kid tested and approved recipe full of nourishing, wholesome ingredients. Grain-free, refined sugar free and very yummy!
Chocolate Avocado Nibs Recipe:
3 avocados
1 banana
1/4 cup cream cheese
1/4 to 1/2 cup of your favorite unrefined sweetener (honey, maple syrup, sucanat or coconut sugar would all work)
1/2 cup of raw cacao or unsweetened cocoa powder
dash of sea salt
Directions:
Put all ingredients in mixer or food processor until completely blended. The result is a light, fluffy, chocolatey mousse. Check sweetness at this point and adjust as necessary. Now, you can stop here if you want and just eat it with a spoon. Or pick one of the following options.
Option A) Dehydrated Chocolate Avocado Nibs
Scoop mixture into a plastic bag and cut off the corner, as if you were going to ice a cake. Place wax paper over a large cookie sheet or tray and then squeeze thimble sized dots all over the tray. Place tray in oven on 150 and leave for 2 hours. Nibs will shrink a little as they dry and the result will be a darker colored, slightly chewy, but rich chocolaty treat. These will keep in an airtight container for several days or several weeks in the fridge (they lasted only 1 day in my house, because the little people devoured them).
Option B) Frozen Chocolate Avocado Nibs
Scoop mixture into a plastic bag and cut off the corner, as if you were going to ice a cake. Place wax paper over a large cookie sheet or tray and then squeeze thimble sized dots all over the tray. Place tray in freezer for a few hours or until frozen solid. The resulting treat is yummy and light, and can be taken off the tray and stored in an airtight container in the freezer. This treat was a favorite, but gets messy as it melts, so must be eaten directly after being taken out of the freezer.
OR… you can split the batch in half and make both!
If you have any suggestions for ingredient substitutions, please try them and let me know how they turn out!
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DISCLAIMER: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products or techniques mentioned are not intended to diagnose, treat, cure, or prevent any disease. I am just a mom who shares what works for me!
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September 25, 2014 @ 3:13 am
Hi that’s a great recipe. What is I replace cream cheese with greek yogurt? Thanks
September 25, 2014 @ 11:43 pm
Let us know how that turns out!
October 21, 2014 @ 2:28 am
Just finished making this recipe and instead of 3 avocados and 1 banana, I used 2 of each. I used half a cup of maple syrup to sweeten it and did a batch in the oven and one in the freezer. The oven ones have an amazing texture…lovely and chewy and light, but they are so bitter they are nearly inedible. I’m going to play around with the mixture and substitute the maple syrup as it can be quite bitter. Avocado is also very bitter when cooked, so I might play around with that one too. Also, I only baked mine in a fan forced oven at 150 degrees for 30 mins. If I can cut down on the bitterness, it will be an amazing, healthy treat. Thanks for sharing!
October 21, 2014 @ 8:00 pm
Yeah, this is definitely a recipe that different people are going to have to adjust the sweetness for. My kids need it sweeter than I do.
November 10, 2014 @ 8:06 pm
Hi I just wanted to know if the 150 is Celsius or Fahrenheit?
November 10, 2014 @ 8:21 pm
Farenheit.
May 20, 2015 @ 4:53 pm
Is there a way to make this dairy-free?
June 1, 2015 @ 8:53 pm
Remove the dairy and let us know how it tastes!