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Sorry! This year's World Fairtrade Challenge is over! You can still support Fairtrade in many ways and celebrate Fairtrade every day with your purchases.

Thanks to people like you, more hard-working farmers and workers around the world can build better lives and brighter futures.

How? Well, there’s the Fairtrade Minimum Price for many products, which acts as a safety net when market prices drop below sustainable levels. And then there’s the Fairtrade Premium, an extra sum of money paid on top of the selling price that farmers choose how to spend. That could be improving their livelihoods through learning new farming techniques, building schools, investing in better healthcare or protecting the environment.

Our shared goal is a fair deal for all farmers and workers. Although we still have a long way to go, there are plenty of wins to celebrate.

Find out more about how you can support Fairtrade: fairtradeamerica.org

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About the World Fairtrade Challenge

From May 12-14, 2017, join Fairtrade farmers, workers and supporters for the World Fairtrade Challenge. 

Treat your colleagues, friends or customers to Fairtrade products like chocolate, coffee or bananas. 

Organize your own Fairtrade Celebration, no matter how big or small. It could simply be the moment you eat a Fairtrade product, a coffee break with work colleagues or a dinner with family. It’s all a cause for celebration because it means Fairtrade farmers and workers getting a fairer deal.

Let’s create the biggest Fairtrade Celebration the world’s ever seen!

Check out the Fairtrade Celebrations Map
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Participants

Avocado Chocolate Bread

Delicious and but not too sweet - this bread was created by Kristina Ballard, Fairtrade America's Finance Director (and COB - Chief Office Baker).

Vegetarian

Makes one loaf. Preparation time 20 min.

Ingredients

  • 1½ cups (202g) Fairtrade avocado
  • 3 tablespoons (36g) melted Fairtrade coconut oil
  • 1 teaspoon Fairtrade vanilla
  • 2½ tablespoons (40g) coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
  • 3 tablespoons (63g) Fairtrade honey
  • 2 room temperature eggs
  • ½ cup (58g) pecans
  • 2 cups (228g) blanched almond flour
  • ¼ cup (22g) Fairtrade cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chocolate chips, plus some more to sprinkle on top

Preparation

  1. Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
  2. Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
  3. Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
  4. Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
  5. Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
  6. Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
  7. Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.