Avocado fries are simple but delicious. Here I've baked creamy, coconutty avocado slices to a gentle crispness, then made a creamy cardamom-infused coconut and cashew dip for them. Vegan and gorgeous.
I'm having a torrid love affair with avocados.
In the mornings on toast with turmeric, chilli flakes and lime juice.
Over salads in the evenings while I refuse to give in to the foods of autumn just yet, and in avocado fries.
Sweet ones. With dip.
Avocado fries are a bit of a pinterest sensation. Like roasted chickpeas and kale chips.
Health nuts love a crazy treat.
This is so simple.
Creamy, coconutty avocado slices baked to a gentle crispness, then dipped in a cardamom-infused coconut and cashew dip.
Vegan and gorgeous.
I whizzed up the shredded coconut in my blender for these sweet avocado fries so that it was finer - almost like coconut flour but without the hideous price tag.
They're great on their own or with the easy coconut cashew and cardamom dip. Bliss.
I love avocados!
From using them instead of butter in cupcake frosting in these pumpkin cupcakes, to mashing them with oats into healthy cookies for kids.
I love avocado on toast as well as used to make a creamy vegan pasta sauce. I've even blended it into an avocado smoothie (vegan).
Even if avocados are slightly past their best or a little bit underripe, you can still use them in recipes.
Coconut Avocado Fries
For the avocado fries
- ½ cup unsweetened shredded coconut
- 1 tablespoon powdered icing sugar
- 2 ripe but firm avocados
For the coconut, cardamom and cashew dip
- 5 cardamom pods
- 1/2 cup (250ml) coconut cream
- ½ cup cashews soaked if not using a high-speed blender
- 1 tablespoon of powdered icing sugar or sweetener of choice
- 1 teaspoon coconut oil
- Preheat oven to 375F / 190C. Line a baking tray with parchment paper.
- Blitz the coconut in a blender until fine (making coconut flour).
- Slice the avocados into strips, then coat the pieces in the coconut flour. Place onto a lined baking tray and bake for 8-10 minutes until golden.
For the dip
- Remove the seeds from the cardamom pods and grind them in a pestle and mortar. Add them, along with all other ingredients, to a blender and blitz until smooth. Keep in the fridge until ready to use.