Good spread on bread but also on its own: the sweet avocado cream is a perfect vegan recipe for filling pies and biscuits. Let’s find out together!
It’s hard to give up the flavor and texture of Nutella, especially when you’re on a diet. That’s why today we discover together how to prepare a delicious sweet avocado cream, perfect not only to spread on bread but also to fill delicious tarts. As if that were not enough, this cream is among the best vegan recipes ever!
We are used to imagining avocado solely as the protagonist of the guacamole sauce or at most within the classic uramaki. Today we see how avocado in sweet recipes can be used almost like butter. In fact, this tropical fruit, despite being quite caloric compared to the fruits we usually consume, contains a high amount of good fats, perfect for fighting high cholesterol.
So you don’t need any more excuses to try this avocado recipe and never give it up.
For this recipe, you will not need anything other than a mixer. You can use a Thermomix type food processor, a hand blender, or a mug.
Cut the avocado in half lengthwise, circling the central pit when you meet it. Then turn the two halves in opposite directions and remove the pulp with a spoon. It is important to buy well-ripened avocados by choosing those whose flesh is softer to the touch.
Transfer it to the blender with the chosen vegetable drink (excellent in this case the vanilla flavored soybean or coconut milk), the malt (alternatively cane sugar, maple or agave syrup), bitter cocoa and seeds of vanilla bean .
Blend until you get a creamy texture similar to Nutella. If necessary, add a drop of milk more: it all depends on the size and degree of ripeness of the avocado.
The cocoa avocado cream can be kept in an airtight jar, in the refrigerator, for up to 3-4 days.
If you liked the recipe for the sweet avocado cream, check out the video of the preparation.
For an extra idea, prepare a delicious vegan tart with our shortcrust pastry recipe and fill it with the freshly prepared cream!
