(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine)
This dessert was inspired by the silky texture and slightly nutty flavor of avocado, which is such a versatile ingredient in plant-based baking and my favorite green fruit. Using nuts and dates helps create a sweet and flavorful base, and while I love the light vegetal taste of matcha to balance the richness of the chocolate, I adore how dusting it on top can make the visuals ‘pop’.
Yield: 10 servings
Chocolate Avocado Brownies
- 350 g pitted Medjool dates
- 150 g raw almonds
- 150 g raw cashews
- 50 g raw cacao powder
- 1 g sea salt
- 12 g matcha
- Loose green tea powder from 2 tea bags
- 50 g cacao nibs
- Place the dates in a small pot and add just enough water to cover. Bring to a boil for 1 minute to soften, then strain. Using an immersion blender or food processor, process the dates until smooth.
- In a food processor, grind the almonds and cashews until fine.
- In a bowl, whisk together the cacao powder, salt matcha and tea, then stir in the nuts. Fold in the date mixture and cacao nibs.
- Line the bottom of a an 8” (20 cm) square baking pan with parchment paper and spray lightly with non-stick vegetable spray. Spread date mixture evenly in the pan. Freeze while preparing the frosting.
Avocado Matcha Frosting
- 4 large avocados, pitted and peeled
- 100 g raw cacao powder
- 200 g agave nectar
- 28 g coconut oil, melted
- Matcha powder, for dusting
- Combine all ingredients except for matcha powder in a food processor and process until blended. Spread frosting evenly over the base. Freeze for 2 hours.
- Slice and dust with matcha before serving.
About Anne Lanute
Anne Lanute is the Senior Pastry Lead Instructor at the Auguste Escoffier School of Culinary Arts. As a culinary educator at Escoffier, she feels incredibly rewarded by helping culinary and pastry students realize their own successes.