We love bourbons and we love avocados so why not put them together! We’re filled with great pride every time we find a new use for an avocado. This delicious and rich treat with a creamy chocolate avocado filling is fun to make and a new twist on the classic bourbon. It took a few attempts to get the consistency right but we got there in the end, it was particularly tricky to create a filling that held it’s shape and could be spread on fairly easily.
Like most recipes, the giant bourbon was an accident. We’ve been experimenting with lots of vegan goodies and stumbled across the right measurements to a chocolatey dough that would make a great-looking giant bourbon.
Be sure to check out our video^. What recipes have you accidentally stumbled upon? Let us know in the comments and we’ll give it a go!
For the dough:
2.5 tablespoons of oil
100g dark chocolate (dairy free)
135g self-raising flour
2 heaped teaspoons cacao powder
90g baking caster sugar
1 teaspoon vanilla essence
115ml cashew milk
Pre-heat the oven to 180c and line a large baking tray with greaseproof paper.
Melt the oil in a pan and add all the chocolate, cooking at a low heat until all melted then put aside to cool.
Sieve the flour and cacao into a large mixing bowl, add the sugar then stir.
Add the vanilla essence, cashew milk and melted chocolate and oil and stir altogether.
Let the mixture sit for 30 minutes.
Shape into two rectangles on the baking tray.
Bake for 15 minutes in the centre of the oven.
Spread the creamy chocolate avocado filling on to one of the biscuits.
Sandwich the biscuits together to create one giant bourbon.
For the creamy chocolate avocado filling:
2 avocado flesh
2 tsp cacao
2 tbsp coconut oil
2 tbsp agave syrup
80g dairy free chocolate
Melt the coconut oil & chocolate together in a small boiling pan.
Combine all the ingredients together in a food processor and blitz.
Spoon the mixture in to a bowl and put aside.