This may be the most festive snack you can enjoy while watching the 2016 summer Olympics in Rio. Not only is the brigadeiro the hosting country’s most beloved dessert… there’s also something delightfully ironic about admiring world-class athletic prowess, while eating bonbons on the couch.
This summer, I’ve had two recipe-testing obsessions. The first involves whole-grain sourdough pizza crust*, and although it satisfies my endless curiosities into both bread baking and home fermentation, it also makes me feel like a crazy person every time I insist on turning on my oven. The other fixation is much more seasonally reasonable: the quest for the perfect healthy fudgesicle.
I’ve been dreaming of a deeply dark chocolate pop, lightly sweetened, and I had my heart set on achieving a rich and creamy texture from nutrient-dense avocado. I also set high standards for a classic fudge flavor (ie. I didn’t want this thing to just taste like chocolatey guacamole). It took a few tries to get it just right, but this is it!
Depending on the size of your avocado and the type of dark chocolate you use, this recipe comes out to about 200 calories per serving (with about 13g total fat, 4.5g saturated, and 13 grams of sugar). So it’s a legit dessert – but one that is built from real food ingredients, a dessert that will give you real satisfaction in addition to its richness in nutrients. You can also cut the portion size if you have smaller popsicle molds – my squeeze-pop molds hold about 1/2 cup of liquid.
I wasn’t about to waste my weekend trying to create beautiful images of tubes of brown goo, so you’re stuck with the quick pic above. They may not be photogenic, but they have a lot of good qualities that should convince you to try the recipe: a short list of simple ingredients, healthy fats, antioxidants, limited sugars, fiber (5g per serving!), vegan-friendly, and a super-easy technique that will leave you with plenty of time for summer fun.
*Posts on my new sourdough habit are coming soon! In the meantime, get your fermentation fix on my sourdough pinboard.
Let’s talk. Today’s phenomenon? Food tasting better when someone else cooks it for you. There are exceptions, of course, but as the star Food Captain of my household, there’s something special about enjoying a meal that was crafted with love by hands that were not my own. There are a lot of factors at play, but I contend that one of the biggest draws is the potential for cooking revelations. Basically, I’m a fan of my cooking, but I know all of my own tricks. I experiment with new things, but every move I make is informed by my tastes and experience. When we’re lucky enough to be at another cook’s mercy, we get to experience food through their skills, their preferences, their history.
This recipe comes from a friend who is a Really Good Cook, who made me the best fish burrito of my life thus far. If you know how many burritos I eat, you’ll know how serious this is (hint: this is pretty serious.)