Recipe for Avocado Chocolate

Bush Walker Bill


  • 2 medium to large, whole, ripe avocadoes
  • 4 tablespoons of Cadburys (Blokers) Dark chocolate powder
  • 1 teaspoon vanilla essence
  • 2 tablespoons honey
  • Juice of a medium sized orange


Slice avocados along the long axes and take out the seed. Scoop the avocado flesh from the shells into a blender. Add the orange juice and vanilla essence and blend, stopping and stirring frequently until smooth. If too stiff, add a bit more orange juice or water until the mix is manageable. When smooth, add the honey and dark chocolate. Again, stop and stir and/or add juice/water until a smooth and even consistency is obtained. Avoid adding too much water. The puree/dip should be similar to a chocolate sandwich spread. Frozen, it has a similar taste and texture to ordinary milk chocolate. It may be kept a few days in the fridge but, if frozen, keeps for long periods (months).

The little plastic punnet containers with a textured crisscross can be used to create a chocolate bar look-alike. With 3 or 4 containers, spread the soft avocado chocolate in the bottom about 1 cm deep. Place a second container on top so that it covers the chocolate and makes a textured top to the chocolate. Add another cm of avocado chocolate in the bottom of the second container. Place a third container on the top, etc. This way you create a whole series of chocolate layers or chocolate bars. When frozen, they can be taken out and wrapped in plastic wrap or aluminium foil and look/taste very like milk chocolate bars. Of course, they are a bit more likely to melt in your mouth or hands!

Walking Boots

Bill Scott