Raw Chipotle Stuffed Avocados

This recipe was my very first attempt at a raw recipe.  It turned out delicious.  Josh said he would rather have it as a side or appetizer to another meal, but I would have been happy eating it all by itself. 



I originally saw the recipe Laws on Wellness Blog, which was tweaked from the recipe on the Rawmazing blog, so what did I do, tweaked it a little more!

Vegan Chipotle Mayo:

• 1 cup macadamia nuts (soaked in water overnight)
• 2 tbsp coconut oil
• Juice from 1 Meyer lemon
• 1 clove garlic
• ¼ cup Water
• 1 whole Chipotle pepper and 1 tbsp of the sauce from the can (this ingredient is not completely raw)
• 1 - 2 tablespoons canned coconut milk

Add all above ingredients to your food processor and process until the mixture is thick and somewhat creamy.  I didn't use the coconut milk the first time, but I think it may improve the creaminess factor!

Filling:

• 2 stalks celery, diced
• 1/2 cup raw sunflower seeds
• 1 cup grape tomatoes, quartered
• 3/4 cup red bell pepper, diced
• 1 cup diced vidalia onion
• 1 cup chopped kale (I used Lacinato Kale from Whole Foods)

• 2 avocados, rinsed, halved and pitted

Place all filling ingredients in a large bowl and toss with Chipotle mayo. Once ingredients are evenly coated, stuff mixture into the avocado halves.  Enjoy!  The chipotles gave it a little kick but it wasn't very spicy at all.  If you like spicy, increase the number of chipotles you  use.  You can find raw nuts at most health food stores (Whole Foods has several in their Bulk Section).