Food, Recipe, Uncategorized

chocolate (avocado) butter & friends in all places

 

Post-college life is strange. For many, the immediate downside is that you no longer have a concentrated area in which tons of your friends live. In fact, you no longer have tons of friends, period. Even in Minneapolis, just 40 minutes from my alma mater, many of us alums have wondered, “How does one meet other people out of the blue?”

The upside, however, is the friends that you do keep in touch with are pretty cool. There are no set rules for the types of people you keep in touch with following a significant phase in your life. They may have been your best friend, a casual friend, a friend crush – you find yourselves sending little updates and looking forward to what they have to say in a genuine way. You might send letters, or e-mails, or packages of brownies, and every time you get something or send something it will make you smile. It may be little, but it’s meaningful. You get to connect to the human experience and hear about others. Suddenly, you don’t feel so alone.

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I think my avocados are part of a conspiracy theory: let me back up. This week, they remained hard, green outer shells for a few days, leading me to believe they were nowhere near ripe. One morning? Boom, over-ripe. Just like that. What are you waiiiiting for, they seemed to say. I’m mean, we’ve been ripe for like, foreverrrr. This led me to the pseudo-problem that is “I have too many ripe avocados!”, which, of course, everyone knows isn’t a problem at all.

I didn’t have the ingredients for guac, plus I was in the mood (as I always am) for something sweet. Vegans are fond of avocado frosting or avocado mousse because the texture is perfect for creamy desserts, but I wanted something a little more low-key. Chocolate avocado butter is the perfect in-between, a vegan equivalent of sweet cream, without the sugar rush of frosting. It feels just like soft butter after spending some time in a food processor. Add cocoa powder, a little stevia/maple syrup/honey/molasses, and it turns into a creamy, rich, melt-in-your mouth cocoa spread.

P.S. If you’re really in the mood to spread, the NYTimes has a collection of savory spreads for the holidays.

Cocoa avocado butter

1 1/3 cups mashed avocado

1/3 cup cocoa powder

1/3 – 1/2 cup sugar as desired (molasses, maple syrup, honey, etc)

1 tbsp vanilla

1 tsp coconut or canola oil

1 tsp salt

(optional: 1 tsp cinnamon)

Combine all ingredients in a blender or food processor; process until it is the texture of soft, whipped butter.

Spread on a thick slice of warm toast, sprinkle a lil’ sea salt, there ya go. Store in the fridge.

Edit: One week later and my avocado butter is still perfectly kept in the fridge. While I’m sure it’s not meant for a long shelf life, at least know you don’t have to eat it all in one sitting. Or maybe you will. I won’t tell.

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