Raw Chocolate Covered Avocados

| 16 April 2014

What is the ultimate Easter indulgence? We reckon it has something to do with chocolate and eggs – in no particular order. This train of thought made us create Raw Chocolate Eggvocados which we serve at the restaurant during Easter, special events and themed dinners. This dessert is a winner and is bound to blow your mind and that of your beloved! And here’s why.

Even though avocado has been a close ally to raw chocolate for a long time – think smoothies, raw mousses, cakes, chocomole – you name it! It is still unusual to see this duo side by side, not mixed-in together, blended, food-processed or somehow else merged;) It is surprisingly satisfactory, innovative and playful.

Here’s the recipe so you can surprise your favourite Easter bunnies too!

Raw Chocolate Covered Eggvocadoes with Mango Filling

(p.s. This dessert was also inspired by the ‘Feast’ chocolate ice-cream on a stick that many of us grew up with.)

Serves 4 people


2 ripe (but not too ripe) avocados with no bruises

For raw chocolate:

50g cacao nibs/cacao liquor

85g cacao butter

50g cacao powder

10g mesquite (optional)

75g coconut sugar

optional 2-3 drops vanilla powder/ almond extract

pinch of salt

For filling:

100g coconut manna (creamed coconut)

2 TBLS coconut oil

80g dried mangoes

3 TBLS coconut sugar

Juice of 1/2 lime

1/2 tsp cinnamon powder

1/2 tsp vanilla powder or extract

For dressing:

5og frozen or fresh mango

1/2 TBLS coconut sugar or 4 dates

a juice of 1/2 lime


Raw chocolate:

Grate the cacao butter and melt in a bowl in a dehydrator or over a bowl of warm water (double boiler style). Grind the nibs/cacao liquor in a spice/coffee grinder. Process the coconut sugar in a coffee mill till you get a fine powder. Stir all ingredients together in a bowl and keep in a warm place, such as dehydrator or double boiler.

Cheat tip: if you don’t fancy making your own chocolate you can also use Raw Wildtella spread or any other raw chocolate on the market (least processed and with no added flavour), melted.


Cut avocados in half, remove the pit. If avocados are large, scoop out some extra avocado from the middle to make more space for the filling. Put the extra avocado aside – it will be used in a filling. Place avocados in the fridge while you are making the rest of the recipe.


(you can make various fillings including solid chocolate, coconut cream and others)

Pre-soak dried, finely chopped mangoes for 2-4 hours till they are soft. Melt coconut manna over a bowl of warm water (double boiler style) or in a dehydrator. Blend mangoes and coconut manna first till smooth, add the rest of the ingredients towards the end.


Blend fresh or frozen mango pulp in a Vitamix or a high-speed blender together with the juice of 1/2 lime and 1/2 TBLS coconut sugar, powdered.


Have a baking-paper covered tray ready. Use your hands or a wooden spoon to stuff avocados with the mango filling. Place them horizontally on the tray. Use raw chocolate at a setting temperature (still runny but not too runny) and spread a generous layer all over your Easter Eggvocadoes. While the chocolate is still soft, sprinkle any choice of topping on the avocados: rose petals, coconut chips, grated nuts, seeds, cacao nibs, etc.

Place avocados in the fridge to set for 1-2 hours.

Serving: Serve with mango dressing and optional fresh fruit on the side.


Now we would like to hear from you! What is YOUR favourite raw Easter indulgence? Leave the comment below and let’s get this Easter party started.

Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo