Διατροφολόγοι-Διαιτολόγοι Καλαμάτα, Ιωάννα Μανδηλάρη Διαιτολόγος Καλαμάτα

Chocolate biscuits with avocado

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People are divided into those who love chocolate, and those who do not. I belong to the first. They should definitely have this recipe in their locker!

The materials of course, could well be components of a beauty mask. Avocado, cocoa, honey/agave, and fruits.

Mpiskota Sokolata

  • Avocado contains antioxidants such as glutathione, lycopene and beta-carotene, vitamin E and good fats, making it the best for our heart and skin
  • Cocoa contains flavonoids and antioxidants that protect against chronic diseases. It also enhances the secretion of serotonin and endorphins from the brain, improving mood and acting as a natural antidepressant.
  • Almonds (I am a fan of Amygdaloboytyroy), contain primarily the vitamin of beauty and anti-ageing, the E. Apart from this, like the rest of the fruit, it is rich in fiber, magnesium and potassium against hypertension, and calcium for our bones.

Chocolate biscuits

With 89 calories per biscuit, full of good fats, and fiber, sugar free, gluten free and with the possibility to become vegan, replacing the egg with an egg substitute with linseed or chia seeds, is the recipe you have to make.

Why the poor, go eat a… But the biscuits are gone in less than a day, and now I'm waiting for the avocado to mature to make more!

Mpiskota Sokolatas

I also have someone who waited patiently, until zap, dipped the coconut milk from next door… (!) I'm waiting for your own versions of these juicy biscuits!

Nutrition Facts
Serving Size
Servings Per Container 10
Amount Per Serving
Calories 89 Calories from Fat 48.6
% Daily Value*
Total Fat 5.4g 8%
Saturated Fat 1.4g 7%
Trans Fat g
Cholesterol 17mg 6%
Sodium 9mg 0%
Total Carbohydrate 10.2g 3%
Dietary Fiber 1.5g 6%
Sugars 8.2g
Protein 1.3g 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chocolate biscuits with avocado

  • 1 Avocado (ripe)
  • 1/4 Cup of agave syrup/honey
  • 1/2 Cup cocoa powder (sugar free)
  • 1/2 Cup Amygdaloboytyro/peanut butter
  • 1 egg or substitute egg for vegan
  • 1/4 teaspoons salt

Optional

  • 2 tablespoons Chocolate drops with high cocoa content (no sugar/vegan)
  • 1 teaspoon Vanilla extract (or vanilla bean)

  1. Put the avocado with the honey/agave syrup in a mixer until the cream becomes homogeneous.

  2. Add the remaining ingredients (except the drops) and beat. The texture we want to be viscous and sticky.

  3. Add if we want, at this point, the chocolate drops and stir gently

  4. Place parchment paper in a baking pan, which grease lightly to remove cookies even more easily

  5. Take spoonfuls of the mixture and place on the parchment paper at a distance between them. Spread a little spoon if necessary 

  6. Bake in a preheated oven at 180 for 20-30 minutes

They eat a lot nicer cold. 

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