TEMECULA – Avocados are good for more than making guacamole. They can be used in a variety of healthy snack foods. Here are three recipes from the Hass Avocado Board for avocado lovers to try out.
Chocolate Avocado Energy Bars (Original) Recipe
Total Time: 15 minutes of prep, plus 2 hours of chill time
These no-bake bars deliver energy on-the-go and are packed with nutrients to keep you fueled throughout the day.
- 1 cup pitted dates
- 1 cup toasted slivered almonds
- 1 avocado halved, pitted and peeled
- 1/2 cup shredded coconut
- 1/4 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/2 cup raw shelled sunflower seeds
- 1/4 cup mini chocolate chips
Line an 8-inch x 8-inch baking pan with foil leaving a 2-inch overhang. Spray with nonstick cooking spray.
Process dates, almonds and avocado in a food processor until mixture is finely chopped and sticky.
Add coconut, chia seeds and cocoa powder and pulse until mixture is well combined.
Stir in sunflower seeds and mini chocolate chips.
Press mixture into prepared pan and refrigerate until firm and chilled, at least 2 hours.
Cut into 16 bars.
Frozen Avocado Banana Paleta
Prep Time: 5 minutes
Total Time: 4 hours
Made with 100 percent fruit, this creamy pop will delight children of all ages.
- 1 ripe, fresh Hass avocado peeled, halved, pitted and cubed
- 4 cups orange juice
- 2 medium bananas peeled and sliced
- 1 tbsp. lime juice
- 8 (5 oz.) paper cups
- 8 wooden craft sticks
Place orange juice, bananas, avocado and lime juice into blender. Blend on high until smooth.
Divide into 8, 5 oz. paper cups. Cover cups with aluminum foil. Insert one stick through the center of each piece of foil.
Freeze for 4 hours until firm.
Tip: Frozen treat molds may be used. Yield may vary.
Cauliflower Tots with Avocado Basil Dipping Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
These baked vegetable tots are perfectly paired with a rich and creamy avocado dipping sauce for a perfect bite every time.
- 2 cups packed cauliflower rice or 1 (10 oz.) pkg. cauliflower rice
- 1 large egg
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup red bell pepper chopped
- 1/4 cup onion finely chopped
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 fresh avocado halved, pitted and peeled
- 1/2 cup 2 percent Greek yogurt
- 1/4 cup fresh basil leaves chopped
- 2 Tbsp. lemon juice
- 1/8 tsp. salt
Place cauliflower rice in microwave-safe bowl and cover with plastic wrap. Microwave 3 minutes or until tender. Cool. Squeeze dry.
Preheat oven to 375F. Spray baking sheet with nonstick cooking spray.
Combine cauliflower rice, egg, breadcrumbs, mozzarella, Parmesan, red bell pepper, onion, salt and pepper in a bowl. Shape into 28 tots, about 1 tablespoonful each.
Arrange on prepared baking sheet and spray tops of tots with nonstick cooking spray. Bake 30 minutes or until golden. Let stand 5-10 minutes (to firm up) before serving.
Meanwhile, in a blender, puree avocado, yogurt, basil, lemon juice and salt until smooth.
Serve cauliflower tots with avocado dipping sauce.