Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
I’m not too sure if avocado fits under the heading of “veggie” but it’s mostly eaten in a savoury state, and I know I used to HATE it when I was younger! If my mum had hidden it in anything, I’m sure I would have eaten it then.
We recreated THIS recipe from Angela at Oh She Glows. I know I’ll definitely be recreating this again as well as some of her other amazing recipes!!

My sister in law made this a few years ago. She brought me a slice to enjoy when I met her for breakfast for her 30th birthday. I sat in the park and watched my niece and nephew play in the playground and ate and ate and ate.
At the time I was eating vegan, so this slice was perfect. While there are some things that are easy to recreate and veganise, some things just aren’t the same… This ticked all my sugar/chocolate/mousse craving boxes. What more could I want! Breakfast at The Pickled Fig, a stroll along the beach, seeing my niece and nephew and this chocolate avocado mousse creation – perfect day.

 I told Michael all about it when I got home, which then lead to him proclaiming that I must make it. For some reason I never did. Even after he sent me many reminder emails with various links to countless recipes for chocolate avocado mousse.
Finally, we made it on the weekend. The first week of my 6 week fast from gluten, dairy, meat and processed sugars; this was the cake that would keep me sane! It was every bit as good as I remembered, if not better. Michael also loved it, and for someone who can’t eat soy or dairy, I think this might also keep him sane!
Here’s how you can make it too.
Chocolate Avocado Cake – Adapted from Oh She Glows
Pecan Crust
2 cups pecans roughly chopped
¼ cup cocoa powder
½ cup shredded coconut
2 tbsp coconut oil
¼ cup pure maple syrup
1 tsp vanilla extract
Chocolate Avocado Mousse
2 cups avocado flesh (approximately 3 small avocados)
1/3 cup chocolate almond milk
2/3 cup pure maple syrup
1 tbsp peanut butter (we used crunchy)
1 tbsp arrowroot powder
1 tsp vanilla extract
¼ cup cocoa powder
¼ cup coconut (for sprinkling on top)
Roughly chop the pecans and then place them in a plastic bag and smash with a rolling pin. The original recipe used a food processor to crumble the pecans, but we don’t have one – much to my disappointment.
Place the pecans, cocoa powder, coconut, coconut oil, maple syrup and vanilla extract in a bowl and mix until all ingredients are combined.
Spoon the mixture into your pan and spread evenly. It helps if your fingers are slightly wet, because the mixture is sticky!!
Place in the freezer to set while you make the mousse.
Chocolate Mousse:
Spoon out the avocado and mash it up a bit.
Add the almond milk, maple syrup, peanut butter, arrowroot powder, vanilla extract and cocoa powder and beat all ingredients together until smooth.
We used the stand mixer with the whisk attachment to combine all the ingredients, but I think you could also use a hand held or, if you’re incredibly determined – arm strength and a whisk – it would just take a bit longer. I do not have any arm strength.
Remove the crust from the freezer and scoop the mousse on top of the crust. Smooth out as much as possible and put back in the freezer for a few hours to firm up.
Once firm, remove from freezer and serve chilled. We ate it both straight from the freezer, and then had more later on after putting it in the fridge. It does melt quickly if left out, but we found it tasted a bit better after we let it melt for a bit.
Keep it wrapped and in a plastic container in the freezer – if you have the self-control to not eat it all at once.