Deliciously dark chocolates with a secret ingredient, or two!
You should make these and sell them at the shop! – two veggie phobic boys, age 6 & 8
We are overrun with courgettes. Not so long ago there was four of them neglected in the bottom of the fridge when another three arrived in my veg box (along with an oversized one – the dreaded marrow!). It feels like we’re eating courgettes every single day yet they don’t seem to be disappearing! There are six and a half of them in the fridge as I type!
I’ve been frying one up every now and then with onion and garlic and tossing in freshly blanched broad beans and a splash of tamari soy sauce as a side dish, I’ve made courgette and feta fritters, I’ve chopped some up and hidden them in mince and tatties, I’ve put them in lasagne topped with wild garlic pesto and grilled them for a pizza. Next on my list (possibly today) is to try making courgette ‘noodles’ with a vegetable peeler. I’m sceptical. We’ll see. I’m running out of courgette ideas!
My father’s chocolate courgette cake recipe is a favourite way of mine to use up a glut of courgettes as it tastes fantastic and makes two generous sized loaves – one for now and one for the freezer. A few weeks ago I adapted his recipe further by using gluten free flour (only because it was in the cupboard needing used up). I had intentions of making an avocado frosting to top the loaves with and I bought several Hass avocados – 3 for £1 – and then promptly forgot about them, and the cake.
The first cake was eaten up fairly quickly and my family was under strict instructions not to eat the second until I photographed it for the blog. As I said, I forgot about said cake and by the time I got around to slicing a piece off for myself (I gave up with the idea of photographing it) it was several days old and definitely past its best. The gluten free version is definitely best on the day of baking.
What to do? The avocados were ripe and ready and the cake was stale!
Chocolates! I frequently whiz up leftover cake in my blender (I use the Optimum 9400) and stir enough crumbs into frosting to make a roll-able mixture, dipping the cake/frosting balls into dark chocolate for a quick decadent treat. Why not try the same with my initial avocado frosting idea?
I have to say I am rather pleased with myself for this creation! Creamy chocolates dotted with little green flecks of courgette, chopped raw almonds and prunes bound together with a decadent chocolate avocado frosting and encased in a crisp dark chocolate shell. They could almost be considered good for you!
The avocado frosting doesn’t harden like a regular butter and icing sugar-laden frosting, but the consistency is quite lovely – creamy and soft – and the contrast with the dark chocolate shell is quite satisfying.
I tested them out on some veggie phobic boys (the kind of veggie-phobes – friends of my children – who insist they will throw up should they ingest a single green pea – I did coax one of them to eat half a fresh-from-the-pod green pea once and, just so you know, he didn’t throw up). They kept coming back for more. Even when I told them there were green vegetables in the chocolates they kept eating – all they could taste was chocolate. Win!
For special diets you could always use your own favourite vegan/gluten free/refined sugar free chocolate cake recipe. The one I’ve provided is gluten and dairy-free.
Avocado Chocolates
Ingredients
Gluten Free Chocolate Courgette Cake
- 475 grams courgettes unpeeled and grated
- 365 grams granulated sugar
- 170 ml sunflower oil
- 1 tsp vanilla extract
- 4 free-range eggs
- 500 grams self-raising gluten free flour I used Dove's Farm
- 60 grams cocoa powder
- 1 tsp Shetland sea salt
- 1 tsp ground cinnamon
- 125 grams mixed dried fruit I used prunes
- 85 grams chopped nuts I used raw almonds
Avocado Chocolates
- 200 grams avocado (2 Hass avocados)
- 120 ml Canadian maple syrup I used Clarks maple/carob blend
- 2 tbsp coconut oil melted
- 50 grams cocoa powder
- pinch Shetland sea salt
- 500 grams chocolate courgette cake crumbs
- 200 grams dark chocolate 85 % cocoa solids
- Green glimmer sugar optional
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
For the cake
- Preheat oven to 180 C/ 350 F and grease/line two large loaf tins.
- Combine grated courgette, sugar, sunflower oil, vanilla and eggs in a large bowl. Whisk until combined.
- Sift in flour, cocoa powder, salt and cinnamon. Stir with a wooden spoon until just combined.
- Fold in dried fruit and nuts.
- Spoon into two prepared loaf tins and bake for one hour. Leave to cool on a wire rack.
For the chocolates
- Pop your leftover cake in a blender and pulse until it forms crumbs. Transfer to a bowl and set aside.
- Combine avocado, maple syrup, coconut oil, cocoa powder and sea salt in a blender and pulse until smooth. You'll need to scrape down the sides of the bowl occasionally. Transfer avocado frosting to a large bowl.
- Stir in enough chocolate courgette cake crumbs to make a roll-able mixture.
- Roll into 1 inch balls (about 15 grams each) and place on a silicone mat on a baking tray that will fit in your fridge. When all the mixture is formed into balls chill in the fridge for an hour or so.
- Break the dark chocolate in a heat proof bowl suspended over a pan of barely simmering water. Stir to melt.
- Rest the balls on the tines of a fork and dip into the melted chocolate, allowing the excess to drip back into the bowl. Return to the silicone mat.
- When the chocolate has hardened slightly sprinkle with glimmer sugar, if using. Transfer to the fridge to harden completely.
- Store the chocolates in the fridge.
Notes
Environmental Information
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
[wysija_form id=”1″]
Disclosure: This is not a paid post although it does contain an affiliate link – if you fancy purchasing your own Optimum 9400 through it I will get a commission.
Q is for… Quarry
»
These look amazing.
Do these count as one of your 5 a day?
A crazy but brilliant recipe!
I like avocado and I like chocolate!
If someone sent me a box of avocado chocolates I would be well pleased. Guess I am going to have to give it a go myself.
How unusual! Thanks for a this great recipe.
These look fantastic, going to try and make them with my little boy.
WOW, I love this idea. I will definitely give this a go
I just love this recipe. I get weirdly excited at the prospect of vegetable laden treats – something to do with being virtuosly self indulgent – is that an oximoron?
I’d never have thought of using avocardos in this way, I’ll have to try it out
WOW I would feel less guilty eating these!
Looks yummy!!!! wow very tasty
I never tried avocado but this dessert seems so delicious…
wow such a brilliant idea. i will have to try it. we have such wonderful avocadoes in queensland. i am not a huge fan of coconut oil to say the least. i wonder what else you could use? 🙂
I’m so intrigued by these! I’ve come across avocado chocolate mousse but never truffley things, they look lovely – and you must recycle them when St Patrick’s Day comes around!
Very intrigued as I do a lot of vegetable cakes and occasional sweets for my cancer nutrition groups. I have seen the chocolate avocado thing but nothing like this. Really lovely, and beautifully shot too (I like the little hand going for the sweets!).
So very creative and pretty too! Great job x
These look utterly divine, I am loving the photos too. Very inspired to try these for my 3 kids, I know they would adore them!
chocolate and avocado both are my favorite.I love it.
Oh avacado in chocolate? What an interesting idea. They look really pretty
these sound amazing – I love how many vegetables you managed to pack into these – – am sure I would love them
I love the endorsement from “two veggie phobic boys” – hilarious!
It looks like such an unusual and interesting recipe. On my list of things to try out…
What a great, inspiring recipe and a brilliant use of avocados Elizabeth. The pretty glittery decoration is perfect too
Thanks Kate! 🙂 I thought the green glitter would be a kind of foreshadowing as to what was hidden inside. I bought it specially!
What an inspired idea. They look great and I love that last shot with the little hand sneaking in.
Thanks Jacqueline 🙂 That’s one veggie-phobic little boy reaching for my veggie loaded chocolates!
wow amazing pics! Perfect bites:-)
Thanks Amallia – I was quite pleased with them too!
What a fab recipe, like you I keep cooking with the courgettes & I’ve still got some in the fridge. Reckon I’ll be having a go with your chocolate courgette cake next & then the chocolates 🙂
Let me know what you think if/when you do 🙂
Never tried Avocado Chocolates before – love to give it a go.
Go for it! 🙂
How delicious, I do not suppose that you deliver?
I cook my courgette very very slowly in good quality olive oil with some chilli and mint. Simply lovely!
Hee hee! 🙂 Your recipe suggestion for courgettes sounds lovely. Yes, I might have to give that a go too!
Wow! How wonderful, thinking about it avocado and chocolate are two flavours that should go well together 🙂
What a fab recipe, like you I keep cooking with the courgettes & I’ve still got some in the fridge. Reckon I’ll be having a go with your chocolate courgette cake next & then the chocolates 🙂
Ooh let me know what you think if/when you do Sarah! 🙂
They really do work well together, those flavours. The avocado taste is barely perceptible and it’s a much healthier alternative to butter!
Love the photos – worth experimenting with the manual setting, right? Only thing I would have liked to see what the interior of the truffles looks like especially since they sound so intriguing! Don’t suppose you have one left? : )
Thanks so much for linking to #CookBlogShare
Thanks Lucy – it is worth experimenting! Can’t wait to see where things are going to go from here. 🙂 I do have a photo of the interior…. I should perhaps add it. It’s dark and rich with little flecks of green courgette. Yes, I will add it shortly 🙂
Oh my god I SO want to see inside one of them and for them to be bright green… gorgeous idea and a lovely recipe x
I’ve tweeted you a photo 🙂 It would be awesome if they were bright green inside – alas (but I’ve got my thinking cap on!!)
Yum! I’ll definitely be making the chocolates. I love using avocados in baking. I use my glut of courgettes (called zucchini in Canada) to make (a lot!!!) of zucchini bread for the freezer. I use different things to flavour it (mixed peel, fresh lemon peel, crystalized ginger, chocolate chips, etc) so it’s always yummy and never “too much of a good thing”. Then there’s always something good when friends drop in for tea or to take with me if I drop in on friends. I usually send half a dozen or so small loaves to my sister.
What else do you use avocados in for baking? Zucchini bread is a great way to use up a glut and your flavourings sound lovely!
I use avocados to replace half the oil in just about anything that uses oil as an ingredient. I use applesauce in the same way if I want to also cut back on sugar a bit. They both make really great substitutes. I’m looking forward to making the chocolates, though.
I hear you on thr glut of courgettes. I love the idea of growing them but always plant far too may and we have them coming out of our ears! I like the idea of using cake up in chocolate bites. So easy. would not have thought of adding avocados but now that you;ve outlined this it makes total sense for that creamy mixture. Yumm
Any sort of cake can be used mixed with any sort of frosting, but I do like the mega chocolate recipes with hidden veg – makes me feel less guilty for indulging!
Wow! Chocolate courgette cake sounds gorgeous and these little truffles are adorable! Love all the hidden veg!
It is a rather lovely cake recipe – I love hidden veg 🙂
The chocolates sound intriguingly good Elizabeth. I always think avocado tastes a bit like egg yolk, so I think it would work really well. Must give something like this a go!
I suppose it rather does like egg yolk, doesn’t it! I never made that connection before.
I’ve heard of using avacado for things like this and I like using it as a substitute for butter!
Me too – makes me feel less greedy and unhealthy for indulging!
Hi Elizabeth, I too have a glut of courgettes that I’m running out of ideas for. I have to say courgette noodles are a winner in our house in a Thai style coconut and fish soup, so go for it! I’ve done the courgette chocolate cake thing – it’s delicious, but haven’t tried the chocolates – they’re now on my list, can’t wait to see how they turn out! I found a courgette coconut ice cream recipe that sounds interesting but anything to use up those courgettes! I enjoyed your post thanks. Caroline
Courgette coconut ice cream sounds intriguing! Will give the courgette noodles a try then 🙂