There’s no denying that avocado is the best breakfast/lunch/dinner/snack food available.
But who says it can’t be used as a dessert?
Certainly not me (says me and my huge sweet tooth)
Recently I have been playing around with avocado based desserts, and I took inspiration from a post I saw for brownies made for the Ketogenic diet (high fat/protein, low carb).
I ended up modifying the recipe – more towards my taste preferences – and since I’m not following the keto diet, I did add in some honey (which you might want to swap for monk fruit or stevia, if you are looking for lower carb options).
I will admit my first go was very underwhelming. I completely missed the mark on the sweetness, so brownies tasted more like buttery dirt.
But, practice makes perfect, and after many flops I have formulated a avo-brownie recipe that is undeniably healthy. You will need:
- 1 medium avocado
- 1/4 cup nut butter – I love peanut Mayver’s butter
- 3 eggs
- 1/4 cup melted coconut oil
- 1/2 cup cacao powder
- 1 tsp baking soda
- 3 tbsp cacao nibs
- 2 tbsp warm honey (less sticky)
Mix everything (except cacao nibs) together in a blender until it is smooth and creamy, and press into a brownie pan. Sprinkle the cacao nibs and cinnamon on top.
Pop into an oven at 180˚C and bake for 20 mins.
|Macro-nutrients||1 serving of avo-brownie|
(recipe makes 12)
Christmas is coming… which means lots of delectable choccy recipes are also coming to this blog. Check out my favourite hot chocolate recipe (for a late night treat) below – only around 100-150 calories depending on what you use…
Christmas is the time to indulge in all your favourites, but there are healthy substitutes for every dessert, that still taste just as good.
You will need:
- 2 tbsp cacao
- 1.5 cups plain almond milk
- 1 tsp vanilla essence
- Pinch of cinnamon
- 1/2 – 1 tbsp maple syrup *depending how sweet you like it aka don’t hold back*
- Mint leaves
- Chopped up Double d Sugar Free Marshmallows
- Add cacao, milks, vanilla essence cinnamons and maple syrup to a pot and bring to a simmer
- Pinch the mint leaves until limp and throw in top of pot
- Stir all ingredients until smooth and well combined (2-3 minutes)
- Take mint leaves out of the top of the drink and discard (or leave in for something extra on top
- Garnish with chopped healthy marshmallows
Let me know if you try it out! Enjoy!
I’m not a vegan, but I’ve recently been very interested in the lifestyle. A diet a find particularly interesting is raw veganism.
Yep that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.
I decided to challenge myself to creating a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop..
What’s important in this recipe is the fruit!!! Add more berries to the topping for more flavour.
You will need:
- 1/2 cup cashews
- 1/3 cup medjool dates
- 3/4 cup white quinoa
- Slice of lemon
- 1 teaspoon coconut oil
- 6 heaped teaspoons coconut yogurt
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- Half tablespoon maple syrup
- blueberries for topping
- raspberries for topping
- Soak medjool dates in boiling water for 15 minutes
- Line cupcake tray with casings
- Drain medjool dates
- Put medjool dates and cashews in blender and blend until a paste forms.
- Press paste into bottom of cupcake casings and put in fridge
- Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk milk until smooth and creamy
- Empty mix into a bowl
- Mix in vanilla extract (more can be added depending on desired taste)
- Pour mixture into cupcake casings on top of base.
- Place raspberries and blueberries on top of cakes
- Place in freezer for 4 hours