Sweet Avocado Eggs

| 7 April 2020

Sweet Avocado Eggs

When avocado and cacao are present you know things are going well. Both aphrodisiac medicinal foods with luxurious qualities, so it almost doesn’t matter which way you choose to combine them, or whether you choose a sweet or savoury direction, the results are always lush and delicious. In this recipe, the relationship of avocado and cacao is as deconstructed as it gets. For me it was a way to recreate a memory of a Feast ice cream with crunchy chocolate on the outside, soft filling inside and more chocolate in the middle.  -Joel

 Ingredients (makes 6-10 portions)

-2-3 large or 4-5 small avocados


-100g (3½ oz/1 cup) grated raw cacao liquor/paste

-55g (1¾ oz/¼ cup) grated cacao butter

-40g (1½ oz/1/3 cup) coconut palm sugar

-pinch of salt

-1 tbsp of your favourite wild superfood or tonic herb extract (optional)


-65g (2¼oz/¼ cup) soaked dried mango

-2 tbsp melted cream coconut

-3 tbsp coconut sugar

-3g (1/8oz) ground ginger

First, place the unpeeled avocados in the fridge. It will be easier to pour chocolate on them if they are cold.

To make the Raw Chocolate, melt the raw cacao liquor and cacao butter using a double-boiler or bain-marie. Stir in the coconut palm sugar, salt and your favourite wild superfood or tonic herb, if using.

To make the filling, put the soaked mango with a little bit of the mango soaking water, melted creamed coconut, coconut sugar and ginger into a high-speed blender. Blend until you get a smooth cream, using a tamper or pish stick if necessary.

Take the avocados out of the fridge, peel them whole and carefully cut each avocado in half. Take the pits out, stuff the holes with the mango filling and place them flat side down on a ceramic or wooden board or plate.