Avocado Pudding Plate- Cinnamon avocado chips, Avocado meringue pie, Avocado-rose popsicle and Avo-choco mousse (vegan)


Avocado…with its creamy texture, milky taste and uncanny resemblance to female-specific anatomy, it’s almost as if you should feel guilty eating it! I don’t recall it being the forbidden fruit in the Garden of Eden, but I’m glad God chose to condemn Adam and Eve for eating apples (or whatever it was) and not these green beauties.


Admittedly, yes they’re on the higher end of the calorie spectrum, but as the majority of lipid content exists as monounsaturates rather than saturated fat, you’re doing your body a favour by eating this heart-friendly veg (technically fruit) so no need to feel bad when the temptation strikes, but don’t get too carried away!

Does anyone ever bake or fry avocado?! That exact thought went through my head when I visited a friend’s burger joint in Shanghai. I noticed avocado chips on the menu and immediately put in an order for them. As I put each chip into my mouth, I couldn’t help but close my eyes in order to undertake some seriously deep savouring of that crisp breadcrumb coating coupled with the creamy avocado. With some cinnamon and sugar, life couldn’t be better, though on that day, when I popped my fried-avocado cherry, each chip travelled to my mouth, surrounded in fatty, garlicky aioli, which was almost as blissful.


I am still in shock about the magical bean water that can be transformed into fluffy, airy, sticky, sweet meringues. There is definitely a vegan wizard out there who uses their wand to whizz up this stuff. Basically, if you boil any beans, reserve that water and then whisk it until it resembles white clouds, similar to the stiff peaks that form when whisking egg whites. It can then be used as an egg substitute or in recipes for biscuits, mayonnaise, cakes and of course meringues, just to name a few. Meringues taste great, avocado tastes great and they taste even greater when they’re together- ok well maybe not greater, but they don’t lose any points.


I can never be bothered to put in the time and effort to make ice cream so popsicles are great. Dump some juice or sweet liquid of your choice into a mould, stick it in the freezer and then directly into your mouth- and it’s as simple as that! Avocado gives a texture between ice cream and ice lolly so whether you’re a juice or a cream kind of person, this will win either way.


Mousse is almost as much effort as ice cream so I try to stay clear of it as much as possible. If you share those same thoughts then avocado just might be your new best friend. Think of it as a ready-made mousse in a shell. All that is required from you is to pop it in the blender with your flavours of preference and it’s ready to eat.


Serving size:

Serves 6

Ingredients for avocado chips:

  • 2 avocados
  • 4 slices of bread made into crumbs
  • ½ tsp ground cinnamon
  • 1tbsp caster sugar
  • Oil to brush

Ingredients for meringue pie:

  • 200g plain flour
  • 120g sugar
  • 200g vegan spread
  • 250ml chickpea water
  • 1 avocado
  • Zest and juice of 1 lime
  • 2tbsp agave nectar

Ingredients for avo-choco mousse:

  • 80g dark chocolate (dairy-free)
  • 50ml soya milk
  • 2 avocados
  • 1 tbsp cocoa powder

Ingredients for avocado and rose popsicle:

  • 1 ripe banana
  • 1 avocado
  • 1 tsp rose essence
  • 1 tbsp agave nectar


  1. Preheat the oven to 170C.
  2. For the meringue, first prepare the biscuit base by combining the flour, 75g sugar and 100g butter into a dough.
  3. Bake for 15 minutes before crushing them into rough crumbs.
  4. Melt the remaining butter and fold into biscuits after which the crumb mix can be firmly pressed down into moulds/tins.
  5. For the meringue topping whisk the chickpea water until stiff peaks form.
  6. Gradually whisk in the sugar to accomplish a glossy, creamy mixture and leave aside.
  7. In a blender, blitz 1 avocado, along with the juice and zest of the lime and agave nectar until a smooth puree is achieved.
  8. Smother on top of the crushed cookie base before piping on the fluffy meringue mix and blow torching.
  9. For the mousse, dissolve the chocolate in the milk in a saucepan over a low heat.
  10. Combine this with the avocado and 1 tbsp cocoa powder and blend in a food processor.
  11. For the popsicle, blitz all ingredients together in a food processor, place in moulds and then in the freezer, allowing at least 3 hours for the popsicles to set.
  12. Once frozen, coat in dried edible rose petals.
  13. For the chips, coat the avocado wedges with breadcrumbs, cinnamon and sugar and brush with oil.
  14. Turn the oven up to 190C and bake for 20 minutes or until the breadcrumbs are golden brown and crunchy.

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