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?
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
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.
As mentioned in my previous posts, I am a huge snacker.
To stop me from standing in the pantry and eating everything in sight, I have five healthy snacks that I go for when hunger strikes.
Carrot sticks & Hummous – carrots are my favourite veggie because of their sweetness. I buy Pilpel Hummus to go with them, as it has so much flavour and is basically just chickpeas.
Dried fruit/nut mix – I go for a mix of pecans, pepitas, dried apricots, sultanas and walnuts. The fruits satisfy any sweet cravings and the nuts fill you up.
Carman’s Nut Bar – Carman’s does such a great range of healthy and filling muesli bars. If your local supermarket stocks them I would recommend checking them out. They are the perfect snack, and funnily enough, I got up at 2am the other night because my stomach was rumbling, and the Carmen’s nut bar was the perfect fix to send me back to sleep.
Popcorn – try to avoid popcorns that are doused in butter, just plain corn kernels will do the trick.
Sugarless banana & oatmeal cookies (see recipe below)
Sugarless Banana/Oatmeal Cookies Recipe
I have been making batches of these for longer than I can remember because they are the perfect moreish snack, especially when I’m on the go.
You will need:
1 cup rolled oats
3/4 cup self-raising flour
1 tsp ground cinnamon
Sprinkle of salt
1/4 cup olive oil (be ready to add more in case your mixture is too dry)
1 tsp vanilla extract
1/2 cup sultanas
2 soft bananas
1/3 cup pepitas
2 tbsp maple syrup
Handful of pecans (to decorate)
Feel free to add chocolate chunks if that’s your thing – I LOVE Pico Super Dark chocolate to bake with.
Preheat the oven to 180˚C. Mix the oats, flour, cinnamon, salt, sultanas, bananas and pepitas together in a large bowl. Then, add the olive oil, vanilla extract and maple syrup and stir to combine.
Add extra olive oil until the mixture is cookie dough consistency. Roll into small balls and whack in the oven for 15 – 20 minutes (or until golden brown).