Avocado-marzipan tater tots

Singlemade: avocado-marzipan tater tots

Marzipan tater tots are without a doubt my favourite tater tots! 🙂 And this time of year, you can get them everywhere, because Saint ‘Nicolas’ and his ‘zwarte pieten’ are coming to town. It’s a shame you can’t get them all year round, but maybe that’s a good thing, because they’re full of sugar!

I’m into raw cooking and after some experimenting with almonds and avocado I created these healthy almond balls. They (almost :-p) taste exactly like marzipan, but are completely guilt-free! You can keep them in the freezer to have a perfect sweet to go with a cup of coffee! Now you won’t have to wait for the holiday season anymore! 😀

Singlemade: avocado-marzipan tater tots

Print Recipe
Avocado-marzipan tater tots
Avocado-marzipan tater tots
Course Dessert, Snack
Prep Time 10-15 min
Servings
Ingredients
Course Dessert, Snack
Prep Time 10-15 min
Servings
Ingredients
Avocado-marzipan tater tots
Instructions
  1. Scoop the avocado into a bowl, add a tablespoon of lemon juice and squish with a fork. Mix into a paste. It can be bit chunky.
  2. Add 150 gr of almond powder, 3 tablespoons of agave syrup and a pinch of salt. Mix with the fork into a firm batter. If it’s too runny, add some extra almond powder (it really depends on how big your avocado was). The batter should stick together and allow to be rolled into balls easily.
  3. Spread 1 small tablespoon of cocoa powder over a small plate. Take some of the batter and roll it between your palms into a ball*. Lay the ball on the cocoa covered plate. After you’ve rolled 5 balls, move the plate around, letting the balls roll in the cocoa powder. Once they’re fully covered in powder, move them to the other plate and repeat the process until all of the batter is spent.
  4. You can eat them immediately, but they’re even better out of the fridge. They keep for several weeks in the freezer. Take them out 10 minutes in advance or just let a frozen ball melt in your mouth! 🙂
Recipe Notes

* Don’t take too long rolling the balls between your palms. The heat from your hands will make the batter extra sticky. It’s a mess. Also, your hands are supposed to get a little sticky and dirty, that’s normal. It’s no use washing your hands in between balls. They’ll get dirty again anyway. 🙂

Tip: Avocado works great in a salad. Use the other half of the avocado for lunch. Be sure to try an avocado-blueberry-goat cheese combo!

Good to know: you’re either for or against these tater tots! 🙂 If you have a sweet tooth, then maybe these aren’t for you. The taste of the avocado and the almond are pretty primal.


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As I said, you either like them or you don’t. Kim’s kids weren’t convinced. Neither was her husband. There’s too much avocado in it for them. Her brother, mother and sister-in-law on the other hand, they absolutely loved it!
And Kim found them really easy to make. They looked just like the real thing!

Kobus isn’t sure what to make of them. Why use avocado? Why tater tots? 😀 Anyhow, he found the cocoa powder to be too overpowering, so he rolled a couple of tots in almond powder. He liked those a lot better (tip!).


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Have fun cooking and… bon appétit! 🙂

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