Avocado fries are simple but delicious. Here I’ve baked creamy, coconutty avocado slices to a gentle crispness, then made a creamy cardamom-infused coconut and cashew dip for them. Vegan and gorgeous.
I’m having a torrid love affair with avocados. In the mornings on toast with turmeric, chilli flakes and lime juice, over salads in the evenings while I refuse to give in to the foods of autumn just yet, and in avocado fries. Sweet ones. With dip.
This is so simple. Creamy, coconutty avocado slices baked to a gentle crispness, then dipped in a cardamom-infused coconut and cashew dip. Vegan and gorgeous.
I whizzed up the shredded coconut in my blender for these sweet avocado fries so that it was finer – almost like coconut flour but without the hideous price tag.
- ½ cup unsweetened shredded coconut
- 1 tablespoon powdered icing sugar
- 2 ripe but firm avocados
- 5 cardamom pods
- 250ml (½ cup) coconut cream
- ½ cup cashews (soaked if not using a high-speed blender)
- 1 tablespoon of powdered icing sugar (or sweetener of choice)
- 1 teaspoon coconut oil
- Preheat oven to 190C (375F). Line a baking tray with parchment paper.
- Blitz the coconut in a blender until fine (making coconut flour). Slice the avocados into strips, then coat the pieces in the coconut flour. Place onto a lined baking tray and bake for 8-10 minutes until golden.
- Remove the seeds from the cardamom pods and grind them in a pestle and mortar. Add them, along with all other ingredients, to a blender and blitz until smooth. Keep in the fridge until ready to use.
I love avocados! From using them instead of butter in cupcake frosting in these pumpkin cupcakes, to mashing them with oats into healthy cookies for kids. I love avocado on toast as well as used to make a creamy vegan pasta sauce. I’ve even blended it into an avocado coffee smoothie (vegan).
Even if avocados are slightly past their best, or a little bit underripe, you can still use them in recipes. Try my Chipotle Lentil Soft Tacos with Avocado Cream.
PIN FOR LATER!
My Froothie Optimum 9400 high-speed blender has been VERY well used lately. From smoothies and soups to vegan ‘cheese’ sauce, I use it daily. I can’t recommend it enough. It makes cooking quick and healthy. It’s more powerful than a Vitamix and far cheaper. It’s saving me loads of money in nut milks and I can use up not-so-fresh vegetables and fruit in soups and smoothies.
Disclosure: The people at Froothie sent me my Optimum 9400 for review a few months ago. I don’t have to write about it, but I do because it ROCKS and I think everyone should have one.