You had to see this one coming! You bet, I HAD to put that AvocadoHazelnut Chocolate Cream on CampingToast. YUM. It almost doesn’t seem fair to have something taste that good, be that simple, and GOOD of you! You know the expression “you could wear a potato sack and still look good”. Well, you could top this combo off with pretty well anything AND it would still taste just as good. Ok, with some limitations. BUT a fried egg with a little sea salt + lemon juice…I would eat it. It’s the whole sweet, salty, & savoury combo that gets me every time. Right, total sucker – just revealed my achilles heel. Anyone else want to share what they’re a ‘sucker’ for?? My list is actually quite long…talkin’ short story long.
- 1 cup hazelnuts, roasted & chopped 350*F for 15-20mins or until fragrant
- 1 med/large ripe avocado, peeled & pitted
- 3/4 cup unsweetened almond milk
- 1/2 cup organic cocoa powder
- 1 tsp pure vanilla
- 1&1/2 tbsp raw honey or pure maple syrup
- 1/4 tsp sea salt
Add 1/2cup of the roasted/chopped hazelnuts, avocado, almond milk, cocoa powder, vanilla, honey/maple syrup, and sea salt to a high speed blender. Blend on high until smooth. Store in an airtight container in the fridge. Good for up to 3days.
~Use the remaining 1/2cup of roasted hazelnuts as a topping; OR you could add more to the blender (chocolate mixture) for more nuttiness - to taste.
~CampingToast = your favourite slice of bread toasted over an open flame. Use tongs that have high heat resistance to handle the toast & be careful not to over 'burn' - keep things rotating and flip to toast both sides.