Celebrate the spirited season with our Spooktacular Avocado-Infused Recipes! These festive creations are perfect for both Halloween and Día de los Muertos, combining spooky charm with vibrant flavors. Delight in our Spooky Kiwi Avocado Smoothies, I Spy Chocolate Chunk Avo Cookies, and Ghostly Good Chocolate Cake, each adding a nutritious twist to your celebrations. Whether you’re embracing Halloween’s eerie fun or honoring Día de los Muertos’ rich traditions, these avocado-infused treats are sure to bring a festive and flavorful touch to your autumn gatherings.
Spooky Kiwi Avocado Smoothies
Start your holiday season with a burst of festive greens using our Spooky Kiwi Avocado Smoothies. Packed with fresh spinach, creamy avocado, and the tangy sweetness of kiwi, these smoothies are ideal for injecting a vibrant touch into your festive gatherings. Originally crafted for Halloween, their refreshing and nutritious profile makes them a delightful addition to any celebration, whether it’s a spooky party, a Thanksgiving brunch, or even a New Year’s detox. Serve these eye-catching drinks to surprise your guests with a toast to good health and cheer!
Serves 2
Ingredients
- 2 handfuls raw spinach
- ½ cucumber, peeled, seeded, chopped
- 1 celery stalk, chopped
- 1 ripe avocado, peeled, seeded
- 2 kiwis, peeled, chopped
- 1 banana, frozen
- 3/4 cup coconut milk
- 1 Tbsp honey
- 4 oz chocolate, melted (for garnish)
Instructions
- Dip the top of each glass in the slightly cooled melted chocolate and set it upright. Drip more chocolate along the edge of the glass as needed to achieve the desired effect.
- Add dots of chocolate for the eyes and a squiggle for the mouth.
- Place glasses in the refrigerator to cool and allow the chocolate to harden.
- Add the spinach, cucumber, celery, avocado, kiwis, banana, honey, and coconut milk to a blender and blend until smooth.
- Carefully pour the smoothie into the glasses.
- Serve immediately.
I Spy Chocolate Chunk Avo Cookies
Give your cookie tray a spooky yet heartwarming twist with our I Spy Chocolate Chunk Avo Cookies. These treats, featuring a soft avocado-infused base and playful chocolate “eyes,” were created to add a whimsical spirit to Halloween festivities. Yet, their delicious and unique flavor makes them suitable for any occasion. Transform your holiday cookie exchange or Thanksgiving dessert spread with these intriguingly delicious bites, embodying the warmth and fun of the season. These cookies are sure to enchant guests, whether they’re seeking a spooky thrill or festive cheer.
Serves 12
Ingredients for the Eyes
- 1/2 tsp dark chocolate, melted
- 1 Tbsp white chocolate, melted
Instructions
- Place drops of melted white chocolate on parchment paper and cool completely.
- Make dots within each of the white drops using melted dark chocolate, and allow to cool.
Cookie Ingredients
- 1 ripe avocado, peeled, seeded
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 3/4 cup chocolate chunks
Cookie Instructions
- Preheat the oven to 350˚.
- Line a cookie tray with parchment paper and set aside.
- Mix the flour, baking soda, and salt in a medium bowl. Set aside.
- In another mixing bowl, beat the egg until fluffy.
- Add avocado and vanilla extract and mix again.
- Mix in the sugar.
- Add the dry ingredients and mix using a spoon.
- Stir in chocolate chunks.
- Drop spoonfuls of dough onto the cookie tray.
- Bake for 13-15 minutes or until the edges are golden brown.
- Allow to cool completely before decorating with the chocolate eyes.
Ghostly Good Chocolate Cake
Our Ghostly Good Chocolate Cake stands as a versatile masterpiece perfect for any holiday table. With its rich chocolate avocado layers and fun meringue ghost decorations, it started as a Halloween delight but soon evolved into a showstopper for Thanksgiving and Christmas alike. The cake’s luscious taste and customizable décor allow it to easily adapt to various holiday themes—from spooky to festive joy. Whether celebrating with ghostly charm or seasonal magic, this cake will captivate guests and provide a memorable center to your holiday feasts. Relish its delicious flavors while basking in the warmth and joy of the season.
Serves 12-16
Meringue Ghosts & Googly Eyes Ingredients
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- black decorating icing gel
Meringue Ghosts& Googly Eyes Instructions
- Preheat oven to 250˚.
- Line two baking sheets with parchment paper.
- Place the egg whites in a bowl and whip using a hand mixer on medium setting until frothy.
- Add the cream of tartar and beat on medium-high.
- Slowly add the sugar and beat for 6-7 minutes until stiff peaks form.
- Add the vanilla and beat to incorporate.
For the ghosts:
- Spoon the mixture into a piping bag with a wide, round tip.
- Holding the bag straight up over the baking sheet, squeeze out a large dollop of meringue to form the base. Lift the bag up slightly and continue to apply pressure to make a slightly smaller dollop on top of the first one. Then, repeat this by slightly lifting the bag and producing another slightly smaller dollop. Stop squeezing and lift the bag up to create the pointed top.
- Repeat the process.
For the eyes:
- Switch the piping bag tip to a small round one.
- Squeeze out small dollops of meringue on the lined baking sheet to form the eyes.
Bake:
- Bake on the middle rack for 10-12 minutes for the eyes, until the drops look dry.
- Leave the ghosts in the oven for 45 minutes or until the meringue ghosts are dry on the outside.
- Turn off the oven and crack the door open to allow the ghosts to cool slowly.
- Once the meringues are completely cooled, use black decorating icing gel to draw the eyes and mouth on each ghost and the pupils for each eyeball.
- Set aside.
Frosting Ingredients
- 1 1/4 cups butter, softened
- 3 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 4 Tbsp heavy cream
- 1 tsp vanilla extract
Frosting Instructions
- With a handheld mixer on medium speed, beat the butter until creamy.
- Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract.
- Beat until well mixed.
Cake Ingredients
- 1 ripe avocado, peeled, seeded, well mashed
- 4 eggs
- 1 cup maple syrup
- ¼ cup almond or coconut milk
- 2 tsp vanilla extract
- 3 ½ cups almond flour, well packed
- ⅔ cup sugar
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Cake Instructions
- Preheat oven to 350°.
- Line two 8-inch cake pans with parchment paper and set aside.
- Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl and set aside.
- Add the avocado to a small bowl, then use a fork to mash well.
- Whisk the eggs together in a bowl.
- Mix in the syrup, milk, vanilla, and mashed avocado.
- Slowly mix in the dry ingredients.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Carefully cut cakes in half horizontally.
- Place one cake layer on your serving plate and spread a dollop of icing on top. Repeat with each layer.
- Clean up the edges of the cake with a bench scraper or icing spatula, and then haunt liberally with the meringue ghosts and peering eyeballs.
