Avocados may not be at the top of your summer fruit hit list, but this creamy and savory large berry offers a dynamic flavor that works great—even as a refreshing dessert—to serve at your next summer brunch! While avocados are known to be an excellent source of healthy fat, they are also rich in magnesium, potassium, and vitamins C, E, and K, among many other minerals. Its nutritious contents come with the added benefit of being low in sugar—making it liver-friendly. So, get creative and go beyond your go-to avocado toasts to fully explore the culinary potential of this healthy fruit. Try our yummy top avocado dessert ideas, as you safely enjoy the rest of summer!

(BONUS TIP: this versatile superfood goes very well with chocolates–another liver-healthy and antioxidant-rich ingredient!)

CHOCOLATE PUDDING POPS from https://www.loveandlemons.com/

INGREDIENTS:

2 medium ripe avocados

¼ cup chocolate chips, melted* (see note)

3 tablespoons cacao powder

3 tablespoons maple syrup

3 tablespoons almond butter

1 teaspoon pure vanilla extract

2 cups Almond Breeze Almondmilk (Vanilla)

¼ teaspoon sea salt

INSTRUCTIONS:

1. Scoop the avocados into a blender along with the melted chocolate chips, cacao powder, maple syrup, almond butter, vanilla, almond milk, and sea salt. Blend until smooth. Pour into ice pop molds and freeze overnight, or for at least nine hours.
2. To remove the pops, let them sit at room temperature for a few minutes until the pops are loose enough to pull out.
3. Optional topping: Melt the additional chocolate chips together with the coconut oil. Drizzle on the pops and sprinkle the crushed nuts on top.
4. Alternatively, you can enjoy this as pudding in non-pop form. After you blend the mixture, scoop it into a bowl, or individual bowls, and chill in the fridge for at least four hours.

CREAMY AVOCADO LIME TART from https://www.eatingbirdfood.com/

INGREDIENTS:

Crust

1/2 cup shredded unsweetened coconut

1 cup chopped pecans

1 cup medjool dates (about 12)

1-2 teaspoons lime zest

pinch of sea salt

Tart Filling

4 avocados, about 1 1/2 cups of avocado puree

1/2 cup of fresh squeezed lime juice

1/2 cup coconut nectar, or honey

2 Tablespoons coconut oil

2 teaspoons lime zest

INSTRUCTIONS:

1. Process the crust ingredients (coconut, pecans, dates, lime zest and sea salt) in a food processor or mini chopper until the dates have turned into a sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into your springform pan. Place pan in freezer while you make the tart filling.
2. While the crust is setting in the freezer, blend ingredients for the filling (avocados, lime juice, agave, coconut oil and lime zest) in a high-speed blender or food processor until creamy.
3. Pour the avocado filling over the crust and use a spoon to make sure the filling is even and smooth.
4. Place pan in the freezer to set up, at least two hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but is not as firm. Store any leftovers back in the freezer.

AVOCADO &  COCONUT POPSICLES from https://muybuenocookbook.com/

INGREDIENTS:

1 cup water

½ cup sugar

2 large avocados, halved, pitted, and peeled

1/3 cup coconut milk, do not use coconut cream

2 tablespoons of fresh lime juice

Dash of salt

INSTRUCTIONS:

1. In a small saucepan add the water and sugar. Heat just long enough for the sugar to melt. Remove from the heat and allow time to cool.
2. Cut avocado in half and remove the pit. Spoon the avocado into a blender.
3. Add the sugar water, coconut milk, lime juice, and salt. Blend until smooth and creamy.
4. Pour mixture into popsicle molds, about 3 ounces per mold.
5. Place the popsicle sticks into the molds, put them into the freezer, and let them sit for about four hours or overnight.

CHOCOLATE RASPBERRY TRUFFLES from https://www.wholefoodbellies.com/

INGREDIENTS:

40 grams dark chocolate; preferably 73% cacao

½ avocado

¼ cup mixed berries (a mix of blueberries raspberries, pomegranate and cherries is preferred, but one variety of berry works great as well)

Pinch of salt

2 tablespoons pure maple syrup (use erythritol or liquid stevia to taste if keto)

½ teaspoon pure vanilla extract

⅓ cup freeze dried raspberries

INSTRUCTIONS:

1. Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn’t burn.
2. Add the avocado, berries, and vanilla to a food processor and process until smooth.
3. Drizzle in the melted chocolate, a pinch of salt, and the maple syrup and process until smooth
4. The mixture will be runny so place it into the freezer until workable. You can roll it into a ball without it losing its shape.
5. While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles bright red dust.
6. Roll a heaped teaspoon of the chocolate mixture into a ball and roll in the raspberry dust.
7. Place in a dish lined with parchment paper and refrigerate until ready to serve.

For more liver-friendly recipes, try these blueberry recipe ideas.

To learn more about protecting your liver and the benefits of screening, check out our blog.