I’m pretty predictable when it comes to what I like.

Let’s be real. I’m a dipper. I have a huge sweet tooth. And I’ll make almost any dish chocolate.

So to satify all of the above, I like to make my own dips, spreads, protein frosting’s, puddings, yogurt messes. You name it. I throw in so many random ingredients and flavors it’s a surprise I end up with anything edible. But usually I do.

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I have had quite a few #strangebutgood creations but honestly sometimes I think 90% of what I eat could fit into this category.

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Sprint 2 the Table
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It all started with the dessert hummus. So many variations, I don’t even follow a recipe anymore. I just dash, sprinkle, pour my way to a great flavor.

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chocolate hummus

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Then I experimented with my tofu spread.

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tofu spread

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Of the chocolate peanut butter variety of course.

I even dabbled with protein pumpkin and cauliflower pudding. Just to name a few more.

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dips

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But today’s spotlight belongs to a new spread.

This really isn’t that new. And it isn’t that strange to us foodies.

(however when I told my fiance what I was making he gave me the you did what with what look)

Avocado pudding is nothing new. I know this. It was something I always wanted to try, but just never did. But with my new challenge from my nutritionist to up my fats, I knew it was time. I like avocado to begin with, but let’s be real, the day I don’t make something sweet will be the day.

So I made my own little avocado spread that I just found to be ah-mazing.

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Banana Chocolate Avocado Spread

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Ingredients:

– 1 small avocado

– 1/2 (or 1 small) frozen banana cut into slices

– 1-1/2 tbsp unsweetened cocoa (I used this)

– 5-7 drops vanilla stevia (or sweetener of choice)

(depending on how ripe your avocado and banana are you may need some milk to thin this out, and it really depends how thin or creamy you want your spread. I only had to add a splash, but both my avocado and banana were pretty ripe)

Directions:

Place all ingredients in magic bullet and blend.

Put on everything! Or eat it off a spoon. (guilty)

This stuff was seriously good, but really anything made with chocolate is typically a win in my book, but as everyone will tell you, you can’t even tell there is avocado in it. It just makes it super creamy. And delicious.

And you can really use it so many ways.

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One day for lunch I spread it on a piece of sprouted bread.

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And a few pieces of roasted kabocha squash straight from the tupperware might have been dipped in it.

The rest was consumed by random dippings, spreadings, and spoonfuls straight to the mouth.

I may have a new addiction.

So in my humble opinion, you should probably go make this. Soon.

Like now.

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Have you made any sweet creations with avocado?