Avocados just got tastier! These vibrant green mochi blondies are made with a big helping of mashed avocados, sweet rice flour and almond flour. A subtle savory flavor comes from the avocado, and the addicting chewy, toothsome texture and bite from the rice flour. So much in love~ It’s a perfect healthy treat whenever I’m craving some mochi!
Mochis are white canvases for creativity. The Japanese treat based on glutinous rice flour can become anything you want. Mochis are noble like that — you can flavor them with anything, and I do mean anything.
For this recipe, we’re putting the springy treats to the test and making them with avocados. Don’t get me wrong, avocados are d-lish, but they’re not often seen in the dessert menu. And there’s more. We’re sweetening these mochi blondies with honey, so if you thought you’d never eat avocado and honey together, get ready to be swooned off your feet.
Here’s the story. I buy avocados every time I visit the farmers’ market, but they’re tricky little creatures — one day they’re under-ripe, and the next day they’re past their prime. When last week I saw my avocados were just right, I left the coffee mochi I was making for another time and crafted these green, fluffy avocado mochi blondies. Lucky me, they delivered.
Go check on your avocados; if they’re ready to go, then this recipe is for you. Needless to say, these treats are super healthy and nutritious and are totally gluten free. Let’s welcome avocados to our sweet baking treat repertoire!
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve. If don’t have almond flour at home, you can use equal amounts of oat flour, whole wheat flour, plain flour or more sweet rice flour.
- Avocado – I used a medium, fully ripened avocado. For this recipe, I would strongly recommend that you use a ripened (soft) avocado. If you use one that isn’t softened, you probably won’t get the velvety texture you see in the photos.
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Honey – I used honey for this recipe but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
More Avocado Recipes
Recipe Variations and Optional Add Ins:
- Add texture! Add some nuts, dried fruits or mini chocolate chips to keep this cake interesting.
- Chocolate makes everything better. Try double chocolate chip mochi! Just add 2 Tbsp of cocoa powder and fold in some chocolate chips to the batter.
- Make it savory! You can add 1 Tbsp of parmesan cheese, or some chopped herbs
- Play around with natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract
- You can also bake this in a muffin pan instead of a cake pan.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and turmeric are all good sources of antioxidants? Add a teaspoon or two of some of these superfood powders to make this recipe even better!
- Lower calories: You can substitute 1/3 cup of the mashed avocado with 1/3 mashed banana to make this weight loss friendly.
- Increase fiber: Add a Tablespoon of ground flaxseed or coconut flour.
- Reduce sugar: You can also reduce the honey by half (to make this less sweet), or substitute the honey with a sugar-free substitute.
Can You Make this Mochi Nut-Free and without Almond Flour?
You can! I used almond flour in this recipe because I wanted to boost the nutrition of mochi (because usually they’re high carb, no fiber). If you have nut-allergies, or don’t have almond flour at home, you can use equal amounts of oat flour, whole wheat flour, plain flour or more sweet rice flour. The results are slightly different but not that noticeable.
What are some ways you can eat these?
- Plain and warm
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store these mochi squares covered at room temperature for up to 24 hours. For longer storage, you can place them in the fridge for up to 4 days, or freeze up to 4 months.
Final Tips
- Baking time (as well as serving size) will vary based on the size of your cake pan, the material (silicone vs metal) of the pan. Bake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
You Might Also Like these Mochi Recipes
Healthy Avocado Mochi Blondies (Gluten-Free)
Ingredients
- 1/2 cup mochiko flour, sweet rice or glutinous rice flour
- 1/2 cup almond flour (oat flour, whole wheat or plain flour also ok)
- 1/4 cup honey or maple syrup or light-colored granulated sugar of choice*
- 1 pinch salt
- 1 medium ripe avocado 2/3 cup mashed
- 1 large egg
Instructions
- Mix mochiko flour, almond flour and salt together in a bowl
- Add the wet ingredients (mashed ripe avocado, egg and honey) into the bowl
- Stir the ingredients together until well incorporated and the batter is smooth.
- Pour batter into a well-greased loaf or small cake pan **
- Bake 350F for 30-40 minutes, or until a toothpick inserted comes out clean.
Notes
I love this! One question, does this bake ok in a muffin pan?
Hi Angela, absolutely! Just be sure to grease the muffin pan before baking since mochi desserts tend to stick. I also wouldn’t line the pan with paper muffin cups for the same reason. Hope this helps 🙂
i tried this recipe, it was very easy but the cake ended up tasting bitter 🙁 is it because of the type of avocados i used?
Hi, thanks for trying this recipe! I didn’t know this about avocados but apparently overheating them can cause them to develop a bitter flavor. I didn’t have a problem with any bitterness, but for you it might be better if you bake these at a lower temp or in a thicker baking pan like a glass/ pyrex bakeware. Also it could just be that the avocados were underripe. Hope this helps!