Bored of the same old avo on toast? Here are four new ways to enjoy the most fashionable fruit…
We all know avocados are one of the greatest things in life. Those soft, creamy fruits are packed with good fats that make our hair shiny and our skin clear… plus they taste pretty great, too. Avocado on toast has become an actual fashion trend in the last few years, with celebs and top bloggers alike Instagramming their oh-so stylish creations. But is it just us, or is that getting a little boring?
If you’re still riding the avocado wave but fancy trying something different, here are four new recipes to try… just don’t forget to ‘gram the results!
Avocado lime cheesecake
For the base
125g pecans, soaked and dried
45g desiccated coconut
70g cacao nibs
185g pitted dates
3 tbsp coconut oil, melted and at room temperature
For the filling
560g avocado (around 5 medium avocados)
200ml lime juice (around 8-10 limes)
175ml coconut oil, melted and at room temperature
1 tsp lime zest
Preheat your oven to 150°C/300°F/gas mark 2.
Spread the pecans and desiccated coconut out on a lined baking tray and pop in the oven for 8 minutes, until toasted. Transfer to a food processor, add the rest of the base ingredients and blend until crumbly. The mixture should hold together.
Line the base and sides of an 18cm round cake tin with baking paper and add the base mixture. Press down firmly and evenly with the back of a spoon until neat and flat. Pop in the fridge.
Put all the filling ingredients into a food processor and blend until smooth and silky. Do a taste test and add more lime juice or honey if needed. Remove the cake tin from the fridge and pour in the filling. Cover with clingfilm then pop back in the fridge for a few hours or overnight.
To serve, run a knife between the tin and the cake and push the base up from the bottom, then transfer to a plate and enjoy.
Root ginger, lime and avocado smoothie
1 medium avocado
Juice and zest of 1 lime
1 tsp minced ginger
250ml coconut water
½ frozen banana
Scoop the avocado flesh into a blender. Add the rest of the ingredients and blend on high until smooth and creamy. Sweeten to taste and enjoy.
Chocolate avocado mousse
½ cup raw cacao powder
4 dates, pitted
½ vanilla pod or ¼ tsp vanilla powder
Place all the ingredients into a blender along with a cup of water. Blend until smooth and creamy. Refrigerate until you’re ready to serve.
Sweetcorn pancakes with avocado salsa
For the pancakes
100g plain flour
1 tsp baking powder
100ml crème fraiche
150g tinned sweetcorn
3 spring onions
For the salsa
1 red onion
1 red chilli
1 clove garlic
2 tbsp olive oil
Place the eggs, flour, baking powder, crème fraiche and 100g of the sweetcorn into a blender and mix for 30 seconds until smooth. Finely slice the spring onions and roughly chop a handful of coriander, then stir into the mixture with the rest of the sweetcorn and a pinch of salt.
Heat a little sunflower oil in a frying pan and add 2-3 tablespoons of batter. Fry each side for 2 minutes until golden brown. Keep warm while you make the salsa.
Dice the tomatoes, onion and avocado. Finely chop the garlic and red chilli, then mix together in a bowl with the juice of the lime and some olive oil. Season with salt and pepper, add in some chopped coriander then serve piled on top of the pancakes.