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).
- 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
- 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.
Simple and delicious, this chocolate avocado mousse provides maximum taste for minimum effort. Perfect for all the sweet lovers out there!
- 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
- 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.
- 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
- 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.
Pair this avocado pesto with your favourite pasta, or use it as a salad dressing.
- 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
- 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.
- 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
- Add all ingredients to a blender and blend until smooth. Pour into a glass or mason jar and enjoy!
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