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.
Left over avocados and coconut? Don’t let them go to waste, try Sarah’s gorgeous Sour Cherry and Coconut Granola, Emily’s Seeded Avocado and Chilli Hoummous, Helen’s Kale, Chard, Watermelon and Avocado Salad, Sarah’s Quinoa, Asparagus, Pea and Avocado Salad, Ren’s Butternut, Coconut and Hazelnut Soup and LOADS of great Avocado ideas on Urvashi’s Pinterest board.
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.