It’s no news that I’m obsessed with baking with avocado. Not only does it replace refined fats with unprocessed, body kind fats but also gives such a wonderful rich, moist crumb to baked goods and a very slight lime hue that I just find so attractive. What’s not to love?

I know the idea can be odd to some and I also know some have had bad experiences. I don’t doubt this – the first time I used avocado in a chocolate mousse, I couldn’t swallow it. The avocado was really ‘there’. I think for me it was probably the raw aspect and a large quantity of avocado in relation to the entire recipe.

In the baking recipes I have used avocado in, I have not had this issue at all, only results that make me love its use more. The ratio of avocado to the other ingredients combined is…