You might not believe me when I say when I was little I thrived off of chocolate covered Oreos and Nutter Butters. But it’s true. I was addicted to all things filled and covered to the brim with sugary milk chocolate and even would watch t.v. in my basement eating Fudgee Oreos (so heavenly) covered in Jif peanut butter. When my friends would come over, we’d stay up until 3a.m. clinking and clanking my cookie jar countless times. Then when high school hit, I stopped eating chocolate altogether practically. Quite frankly I’m sure the only chocolate I consumed was in protein powder. Funny how times change.
Within the past two years, I’ve definitely turned a new leaf going from choc-o-holic to restriction to discovering how delicious pure, raw and dark chocolate is and not holding myself back from it. I’m sure you’ve heard that chocolate is good for you and truth be told, if it’s dark or raw.. it is incredibly good for ya. When I discovered the magical cacao bean, I ended up adding raw cacao to my oatmeal, smoothies and now… avocado toast.
If chefs can put foie gras, prosciutto, butter, fish and other delicacies on avocado toast, I thought why not add raw cacao, mint and chocolate chips to the mix and get this party started the right way.
For this recipe I used Essential Living Foods’ Raw Cacao Powder but you can always use whatever unsweetened cocoa or cacao powder is most accessible to you. Just remember grab the unsweetened one!
- 1.5 avocados
- 3 tbsp raw cacao powder, or 2 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Dash of pink himalayan sea salt
- 2 sprigs mint
- 3 drops liquid stevia
- 2 slices of thick cut bread
- 2 tbsp dark chocolate chips
- Mint leaves for garnish, optional
- Begin by adding avocado, cacao powder, maple syrup, vanilla, salt and mint to a food processor. Blend until very creamy and looks like pudding.
- Taste and see if it is sweet enough to your liking. If wanting to go a little sweeter, I add liquid stevia.
- Cut your 2 slices of bread in half and top 2 tbsp of the pudding mixture onto each. Top with chocolate chips and 2 mint leaves for garnish.
Adding chocolate chips on top of your toast adds to the crunch factor and also brings out the rich chocolate flavor blended with avocados. I always use Equal Exchange‘s 70% dark chocolate and cannot complain whatsoever.
My go-to bread of choice if I’m not using sprouted grain is Whole Foods’ Seeduction. It’s freshly baked on the spot, hearty and just plain out wonderful. Try it out with your favorite thick cut and let me know if you have any suggestions!
This pudding/toast topping reminds me of this dark chocolate mousse my mom used to make when my brother and I were growing up. It was extremely indulgent, rich and so fluffy. She’d top it with raspberries, put it in a ramekin and I swear to god I could have eaten 50 of them in a row.
While I like to think this chocolate mint avocado toast is extremely decadent, it is still packed with nutrition from the raw cacao and avocado. If you’re in the need of a quick dessert, this is the one to make. But it also goes as a great substitute for that classic creamy Nutella spread we all know and love.
If you have leftover chocolate pudding, I recommend refrigerating it or freezing it for an hour before you want to eat it.
P.s. Strawberries would be super duper tasty with these little guys.
Now grab a glass of almond milk and let me know how ya like ’em! Happy Sunday, fellow chickpeas!