Wednesday, July 10, 2013

Chocolate Avocado Parfait Recipe

I’ve always loved avocados. I remember as a teenager growing up in England the occasional visit to a smart restaurant, where I would always order an avocado cocktail as my starter (this was the early Eighties and at the time it seemed the height of sophistication!). Now many years and half a world away, the South African winter is a time of avocado plenty – they are luscious, ripe and affordable – no longer a special treat but an everyday pleasure.

So, when invited to take part in ZZ2’s Afrikado "More than just guacamole!" Blogger Challenge, I was full of ideas for recipes using avocados, anything but guacamole was the brief. Apparently the average South African only eats two avocados a year – how can that be possible?! And ZZ2 are asking bloggers to come up with exciting and inventive ways to use avos in a bid to encourage people to eat more of these delicious and healthy, super-nutritious fruit.

The first idea I was keen to try was to use avocado in a dessert. I’d tasted a wonderful chocolate avo mousse made by a friend and wanted to expand on that to create something along the lines of a chocolate ice cream. The following recipe is what I came up with: a decadently rich chocolate parfait with a hint of orange and coconut, so velvety smooth that you would think it was full of cream, when in fact there is no dairy whatsoever!

Chocolate avocado parfait recipe – dairy-free and healthy!
1 large ripe avocado
4 tablespoons good cocoa powder
1 tablespoon melted coconut oil
5 tablespoons syrup (I used golden syrup)
3-4 tablespoons freshly squeezed orange juice

Put all the ingredients into a bowl and blend with a stick blender until smooth.
Taste and adjust for sweetness.
Spoon into a bowl, cover and chill in the freezer for 6 hours until set but still soft enough to scoop easily.

This parfait is so rich that you only need a few spoonfuls each, so this amount would easily do four people, served with a scoop of fresh orange sorbet to cut the richness.

Alternatively use immediately without chilling, as a thick sauce to drizzle over vanilla ice cream.
If you leave overnight in the freezer it will set harder than is ideal for a parfait, so allow to soften slightly in the fridge for an hour before serving.

Notes: I used golden syrup as a sweetener, as that is what I had available, but for a healthier alternative use a good maple syrup or agave.
The quantities of syrup and cocoa needed will vary according to the size of your avocado, so taste, adjust and taste again!

Disclosure: I developed this recipe to enter into the Afrikado challenge. There is a prize for the winning recipe which will be decided by a panel of judges. I received no remuneration for writing this post and bought all the ingredients myself.

For more Afrikado avo inspiration read Colleen's Green Juice Recipe


  1. Replies
    1. That's good, Tandy. So we came up with something different after all. Looking forward to seeing your recipe. Lovely to see all the things you can make with avo.

  2. This is a Paleo favorite! 8-)

    1. Yes - it's brilliant for paleo and also raw food diets and vegans - but you can feed it to everyone else too, which is even more brilliant!

  3. Oh Kit you have done it again! I am positively drooling and LOVE it that it is vegan :-) I think this one is on the cards for the weekend :-) YUMMY!

    1. Definitely worth making, Carol. We finished the last of it this weekend so it kept well in the freezer... in fact it was even better than on the first day. And it's so nice to have an instant rich chocolate fix on hand!


Thanks for your comments - I appreciate every one!