Golubka’s ‘Avocado Truffles’ recipe builds on an established raw food movement. Pitted avocados are used to make veritable works of art, to be displayed at the head dining room tables in place of museum walls.
Ground mango, cilantro, sesame seeds and lime juice are used to fill the interior of the fleshy vegetables. The peels are then removed, exposing the light green color. The whole lot is dipped and rolled into ground bits of pistachio, dried corn, peas and red peppers, although one could supplement the mixture with almonds or cocoa powder.
The final product offers a delectable reinterpretation of chocolate truffle mushrooms, although Golubka also makes an unlikely association between the healthy dessert and French gardens.
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