Avocados fit in, from smoothies to cake pops

FALLBROOK – Avocados can be used in a wide variety of dishes from breakfast to snack time, all the way through dessert. Now that the Avocado Festival is over and you might have a bag full of avocados getting ripe and ready to eat, here are some recipes from the Hass Avocado Board to try out using that green gold.

Dark Chocolate Avocado Mousse Smoothie

Total Time: 10 minutesThis rich chocolate treat gets its creaminess from the avocado and can be enjoyed as an on-the-go meal or post workout snack.Recipe provided by Candice Kumai for the Hass Avocado Board.Top of FormServings: 2

Ingredients

• 1 ripe fresh Hass avocado, peeled and pitted
• ½ frozen banana
• ½ cup unsweetened almond milk or unsweetened coconut milk drink
• 2 Tbsp. unsweetened cocoa powder
• 1 cup baby spinach
• ¼ tsp. ground cinnamon
• 5 drops stevia or ½ teaspoon stevia (optional, if you'd like more sweetness)
• 1 cup ice

Instructions

1. Add all ingredients into a high-powered blender and blend until smooth. Drink immediately.
2. Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Avocado Hummus

Can’t eat all the hummus? Spread it on bread for a hearty sandwich with turkey bacon and tomato. This Avocado Hummus Recipe yields 2 cups hummus, plus reserved ½ cup for an Avocado Hummus and Turkey Bacon Sandwich.

Servings: 20

Ingredients

• 2 ripe fresh Hass avocados, peeled, pitted and diced
• 1 (15-ounce) can chickpeas, drained
• 3 Tbsp. lemon juice
• 3 Tbsp. olive oil
• 2 Tbsp. tahini
• 1 clove garlic, smashed
• ½ tsp. salt
• ¼ tsp. pepper

Instructions

1. In a food processor, puree avocado, chickpeas, lemon juice, oil, tahini, garlic, salt and pepper.
2. Transfer to a serving bowl and serve with pita chips or crackers.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chocolate Cinnamon Avocado Cake Pops

Have some fun in the kitchen and whip up these adorably delicious cake pops with your favorite festive decorations!

Prep Time: 30 minutesCook Time: 1 hourTotal Time: 1 hour 30 minutesYield: 50 cake pops

Ingredients

• 1 ½ cups freshly brewed coffee, cooled to room temperature
• Ingredients for cake
• 3 cups cake flour, sifted
• 3 cups sugar
• 1 ½ cups unsweetened cocoa powder (not Dutch process), sifted
• 2 tsp. baking soda
• ¾ tsp. baking powder
• ¾ tsp. ground cinnamon
• 1 tsp. salt
• 1 ½ cups buttermilk
• 1 ½ cups (12 ounces) mashed avocado (roughly 3-4 small/medium avocados)
• 3 eggs

Ingredients for icing

1. 2 ripe fresh Hass avocados
2. ¼ cup almond milk (or milk of your choice)
3. 1 tsp. pure vanilla extract
4. 2 Tbsp. agave syrup
5. Pinch sea salt
6. ½ cup vegan dark chocolate chips or 72 percent dark chocolate baking bars

Instructions for cake

1. Preheat the oven to 350°F.
2. Oil three 9-inch square cake pans and line with parchment paper.
3. In a large mixing bowl, combine dry ingredients.
4. Using a hand mixer on low speed, slowly add buttermilk and avocado. Raise speed to medium and beat until light and fluffy, 2-3 minutes.
5. Whisk eggs and coffee together, and add to batter in 3 portions. Do not over mix.
6. Divide batter evenly among pans.
7. Bake until inserted toothpick comes out clean, about 40 minutes. Turn onto cooling racks.
8. Instructions for icing
9. Melt chocolate using a double boiler or microwave.
10. Add avocado, almond milk, vanilla extract, agave syrup and sea salt to a food processor. Blend until smooth.
11. Pour in melted chocolate and blend until well combined.
12. Follow your favorite instructions on how to form the cake balls, dip in icing and decorate as desired.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.