Cinco De Mayo has long been a fun day celebrated in our family, not because we are of Mexican descent, but because it is my husband’s parents’ wedding anniversary. Going out to eat or having a fun fiesta of our own is something we looked forward to as May approached. This year would have been their 64th anniversary if my father-in-law were still with us. One food that almost always showed up in that celebration is avocados, usually in the form of guacamole. This year, Avocadoes from Mexico wants to help make everyone’s celebration even better with anI Love Avocados For Cinco De Mayo sweepstakes. All you need to do is post a picture of you and your significant other celebrating Cinco De Mayo with your favorite dish made with Avocados from Mexico or just the avocado dish on the entry page. You can access it through their web or mobile site or Avocados from Mexico on Facebook. Watch out for the #iloveavocados for Cinco de Mayo Twitter party on May 7th between 3pm and 4pm EST.
In case you and your loved one won’t be together to celebrate, there is an Avocado appto help you stay close. I have it downloaded on my ipad and my hubs has it on his android phone. It’s a private space that allows you to send quick messages or photos to each other without those conversations getting lost in an inbox of emails or texts. I know, for me, it’s nice to know where our messages are. I have five email accounts and my husband has even more, plus our phones! This is so much easier. You can also like the Avocado app on Facebook or Avocado app on Twitter.
Are you still working on your Cinco De Mayo menu? You can find Cinco De Mayo recipes galore on the Avocados from Mexico website. I decided in honor of my in-laws to make a chocolate cake from avocados to celebrate. My mother-in-law lives far away from us, but I know, with her sweet tooth, she would prefer a cake over something savory. Avocados make a great substitute for butter in baked goods. With a little cinnamon and a little chile powder, this cake has a Mexican flair.
- 8 dried figs, chopped
- ⅓ cup water
- 3 avocados, peeled and pitted
- 5 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut palm sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp chile powder
- 2 4 oz high quality super dark chocolate bars (86% cocoa)
- In a small saucepan, boil water and dried figs for 5 minutes.
- Cover and turn off the burner.
- Let them sit for 20 minutes to soak up the liquid.
- Combine figs with liquid, avocados, eggs, maple syrup, palm sugar, vanilla, cinnamon and chile powder in a food processor.
- Process on low for 30 seconds to get the avocado cut up, then turn on high for another minute.
- Melt chocolate in a microwavable bowl in 30 second increments, stirring between, until smooth.
- Add to avocado mixture and process again until the chocolate is well mixed.
- Pour into a greased spring form pan.
- Bake at 375 degrees for 20-25 minutes.
- Remove from oven.
- Let sit 15 minutes, then put in refrigerator to cool completely.
- Serve dusted with powdered sugar or drizzled with caramel or chocolate sauce or with whipped cream, if desired.