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)
Despite being flat out with uni exams at the moment, this Sunday I’m going to share the easy recipe I use for my cocoa protein balls. Unfortunately, my phone camera doesn’t do them justice – they look more like dung balls here – but trust me, they are delicious.
Protein balls are fantastic as a filling, healthy snack. Just try not to go crazy on them (they are very moreish). I use coconut oil because it much more filling compared to lots of other cooking oils, and seems to help stick them together.
Each ball has about 205 calories and is dense with healthy fats and protein to make it the perfect snack.
My recipe makes 5. You will need:
- 1/2 cup almonds
- 1/3 cup chia seeds
- 50g sultanas
- 2 tbsp cocoa
- 2 tbsp peanut butter
- 1 tbsp coconut oil
- Put all dry ingredients in food processor and blend until smooth
- Put peanut butter and coconut oil in the microwave for 1 minute
- Pour peanut butter/coconut oil mixture into dry ingredients and mix with spoon.
- Using your hands form the mixture into 5 little protein balls
- Place in fridge for an hour
Let me know if you try the recipe out!
I am the number one culprit when it comes to getting hungry when I’m bored.
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 – carrot has to be my favourite veggie because of its sweetness, and Pilpel Hummus is my go-to bought hummus because it has so much flavour but doesn’t have garlic in it.
- Dried fruit/nut mix – handful of pecans, pepitas, dried apricots, sultanas and walnuts. The fruits satisfy that sweet craving and the nuts fill you up.
- Carman’s Nut Bar – Carman’s does such a great range of healthy muesli bars, if your local supermarket stocks them I would definitely 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 a 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 (my own recipe) – note that ‘sugarless’ just means free from processed sugar – but they make up for that in maple syrup and fruity flavour.
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 cookie sized balls and whack in the oven for 15 – 20 minutes (or until golden brown).
I hope you enjoy these great snacks.