"It works wonderfully in mousses, cheesecakes, and even ice creams," she said. "Its creamy texture blends seamlessly, complementing flavors like chocolate, citrus, and vanilla beautifully."
While you can never go wrong with a tray of avocado brownies, Boggiss says avocados are best used in chilled desserts.
Simply replace the same amount of fresh, mashed avocado with however much butter, cream, or oil your recipe calls for.
The best part is that it's not even complicated to do... look for ones with dark green skin with an ever so slight give - soft, but not mushy.
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