Chocolate rum avocado ice-cream - Ωμοφαγικό παγωτό σοκολάτα με αβοκάντο και ρούμι -

Chocolate rum avocado ice-cream

The classic raw vegan chocolate avocado ice-cream was like an apocalypse for me the first time I made it and ever since we enjoy it very often when the weather calls for ice-cream. As I like the combination of chocolate and alcohol, especially the traditional Cuban spirit, I often add a generous amount of rum in my avocado ice-cream while preparing it!

This awesome iced dessert has a rich taste and soft texture that surprises me every time I make it. But there’s something more than this: you don’t need an ice-cream maker and you don’t need to spend hours in your kitchen. You just need to peel your avocados (and remove seeds!), pit your dates, blend everything in you blender and freeze for 5-6 hours. After that you may find that this is the best chocolate and rum ice-cream you ever had!

Chocolate rum avocado ice-cream - Παγωτό σοκολάτας με αβοκάντο και ρούμι - Vegan in Athens


  • 2 large ripe avocados (450-500 g)
  • 3/4 cup raw cocoa powder
  • 1 ¼ cups Medjoul dates
  • ½ cup Cuban rum
  • ¼ cup water

For the child-friendly version

  • 2 large ripe avocados (450-500 g)
  • ¾ cup raw cocoa powder
  • 1 ¼ cups Medjoul dates
  • ½- ¾  cup fresh orange juice or coconut milk for extra creaminess
  • 1tsp natural vanilla extract


  1. Wash the dates and remove the seeds. Put them in a bowl, pour over them the rum and the water, cover and let for 1 hour to soften. This will give an even better texture to your ice-cream especially if you don’t have a super-power blender.
  2. Add in the blender (or the food processor) the dates together with the soaking rum and water and beat at high speed until creamy. Add the avocado and cocoa and continue blending until a smooth, creamy mixture has been formed.
  3. Transfer to a clean metal or glass bowl, cover and put in the freezer to freeze for at least 5-6 hours.


Note: Instead of dates, you can use 1 cup of agave nectar or other liquid sweetener of your choice. In that case, omit water.

Μαλακά μπισκότα σοκολάτένια με κομματάκια σοκολάτας - Double chocolate Soft Kings cookies -

Double chocolate Soft King cookies

Who doesn’t like chocolate and chocolate baked goods? Well, that’s not me! One of the first things I extensively searched as soon as I became vegan was the most efficient ways to veganize my favorite chocolate desserts and all the baked goods I often crave for, such as these mouthwatering, double chocolate cookies.

They are definitely from those you cannot resist -chewy, rich in chocolate, flavor and taste- and moreover they are incredibly easy to make. Plus you can eat some cookie dough with no concern! My friends, vegans or not, always ask for the recipe!


For the egg-replacer

  • 2 tbsp ground flaxseed
  • 6 tbsp hot water

For the cookie dough

  • 125 g vegan margarine at room temperature
  • ¾ cup raw cane sugar
  • ¾ cup white sugar
  • ½ tsp baking soda
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ cup dark chocolate in drops or chopped chocolate

Μαλακά μπισκότα σοκολάτένια με κομματάκια σοκολάτας - Double chocolate Soft Kings cookies - Vegan in Athens


  1. With a spoon mix the margarine, the sugar and the egg replacer. Add the baking soda, the cocoa and finally the flour and mix well. The dough should be soft.
  2. Incorporate the chocolate drops and let the mixture rest in the fridge for half an hour.
  3. Put spoonfuls of the dough on a baking tray lined with greaseproof paper. Make sure they are 3-5 cm apart as they tend to spread during baking. If you want the XL edition – as I usually do! – you’ll need two large spoonfuls of dough for each cookie.
  4. Bake in preheated oven at 180 ° C for only 13 minutes.
  5. Remove from the oven and allow them to cool in the baking tray for at least 20-30 minutes. Transfer onto a wire rack until completely cool.
  6. Keep in an airtight container.