As far as problems go, having some leftover avocado is a pretty good one to have. If you’re tired of avo on toast, we’ve got you covered. This versatile green…
As far as problems go, having some leftover avocado is a pretty good one to have. If you’re tired of avo on toast, we’ve got you covered.
This versatile green fruit (yep, avo is technically a fruit!) makes almost anything taste better, from salads and salsas to smoothies and soups – all while giving you a good dose of heart-healthy monounsaturated fats (in the form of oleic acid, the same good fat found in olive oil), alongside gut-loving fibre, and vitamins and minerals like antioxidant-rich vitamin E, and potassium.
Whether you’re more of a sweet tooth or craving something savoury, we’ve got you covered! Here are our five favourite ways to use up leftover avocado.
DOUBLE CHOCOLATE AVOCADO COOKIES
Avocado in a cookie? Don’t knock it till you try it. This waste-not recipe is a great way to use up leftover avo dregs that would otherwise land up in the bin, and the avo adds natural moisture and richness (without imparting any ‘avocado’ flavour).
Ingredients
1/2 cup avocado, mashed
1/4 cup natural peanut butter (crunchy or smooth will work; we like it crunchy)
1 flax egg: 1 tbsp ground flaxseed, mixed with 2.5 tbsp water; allow it to thicken for 15 minutes in the fridge before using
1 tbsp maple or rice malt syrup
1/2 tsp vanilla extract
1/2 cup cacao or cocoa powder
1/4 tsp baking soda
50g (1/2 a 100g block) 70-85% dark chocolate, chopped into small chunks
Pinch of sea salt, if your peanut butter is unsalted
Method
Preheat the oven to 180 degrees Celsius (or 160 degrees Celsius fan-forced)
In a mixing bowl, combine the avocado, peanut butter, flax egg, syrup and vanilla.
Add the cacao/cocoa and baking soda (and salt if you’re adding it) and mix well until smooth.
Fold the chopped chocolate through.
Place 10 x biscuit-sized blobs of the mixture onto a baking paper-lined tray, with the help of two tablespoons.
Bake for 8-12 minutes (the cookies will still feel soft to touch, and will harden as they cool). Once they’ve cooled for 5 minutes, transfer the cookies onto a cooling rack.
Choc-Avo Mousse
Simple and delicious, this chocolate avocado mousse provides maximum taste for minimum effort. Perfect for all the sweet lovers out there!
Ingredients
1 large ripe avocado, pitted and peeled
200g dark chocolate (70% or more cocoa)
4 tbsp maple or rice malt syrup
1tsp vanilla essence
2 tbsp almond or coconut milk
Pinch of salt
Method
Place the dark chocolate in a double boiler over low heat (or use a metal bowl over a small pot, ensuring the bowl doesn’t make contact with the water) and melt the chocolate.
In a blender or food processor, add the avocado flesh, salt, maple or rice malt syrup, vanilla essence, and almond or coconut milk and blend until completely smooth.
Add the melted chocolate and blend until smooth and well combined (it should be a rich chocolate brown).
Transfer to a large bowl and refrigerate for a couple of hours (optional, but this brings out the chocolate taste and reduces the taste of the avocado).
Serve in little cups or glasses topped with fresh raspberries, chopped nuts, and Soulara Paleo Peanut Butter Cups for a luxe aesthetic.
Chunky Avocado Black Bean Salsa
Perfect on its own or as an accompaniment to tacos, this salsa features fibre and protein-rich black beans as well as our fave heart-healthy star; avocados.
Ingredients
2 large avocados, pitted, peeled and diced
4-6 roma tomatoes, diced
1 large red onion, diced
1 can black beans, rinsed and drained
1 garlic clove, minced
¼ tsp salt
¼ tsp black pepper
Pinch of cayenne pepper
2tbsp olive oil
2tbsp lime or lemon juice
2tsp coriander leaves, finely chopped
Method
In a large bowl, combine the avocados, roma tomatoes, red onion, and black beans.
In a small bowl, add the olive oil, lime or lemon juice, salt, minced garlic, and coriander leaves and stir together until well combined.
Pour the olive oil mixture over the avocado mixture and toss to coat.
Enjoy on its own, use in tacos, or serve with corn chips.
Avocado Pesto
Pair this avocado pesto with your favourite pasta, or use it as a salad dressing.
Ingredients
2 medium avocados, pitted and peeled
1 cup of fresh basil leaves
¼ cup cashews, walnuts, or hemp seeds
3 cloves of garlic, roughly chopped and lightly toasted
¼ cup olive oil
¼ tsp salt
¼ tsp pepper
Method
Add all ingredients to a blender or food processor and pulse until finely chopped and well combined (blend further if you want a smoother sauce).
Vegan Avocado Smoothie
An amazing source of protein and healthy fats, this smoothie is the ideal way to start the day off on a good note.
Ingredients
1 avocado, pitted and peeled
300ml plant-based milk (we love almond or coconut milk)
1 scoop (approx. 30g) plain or vanilla plant-based protein powder (try pea or hemp protein)
2 medjool dates, pitted
Method
Add all ingredients to a blender and blend until smooth. Pour into a glass or mason jar and enjoy!
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