Moist and chewy avocado chocolate chunk cookies.
It’s avocado season in NZ! And I bought an entire bag, so did a little bit of recipe testing this afternoon and came up with these beautiful gems….oh so moreish. Do try and let me know how you go 🙂
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup good quality cocoa powder (I used the Trade Aid brand)
1/4 cup coconut oil
2 small ripe avocados, mashed
1/4 cup coconut sugar (granulated sugar would also work)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup nut milk (I used lite coconut milk)
1/2 cup (vegan or dairy) chocolate chips
1. Preheat the oven to 180 degrees C. Line trays with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Cool completely and store in an air tight container.
On the go and need a hearty breakfast? Snack on one of these as the name suggests – EBM’s have everything good you would normally eat for brekkie…. from oats, blueberries, bananas, yogurt, dates, dessicated coconut..the list goes on! Bake a batch today! They are divine!
1cup plain flour
1cup quick oats
1/3 cup sugar
1 tsp baking soda
1/2 cup milk
2 eggs, whisked
70g butter, melted
1/2 cup plain yoghurt
2 ripe bananas, mashed
3/4 cup blueberries
1/3 cup dessicated coconut
1/3 cup dates, chopped
1. Preheat oven to 200Ddeg and sift flour, oats and sugar into a bowl, and make a well in the centre.
2. Dissolve baking soda in milk and combine with eggs and melted butter.
3. Pour milk mixture, yoghurt, dessicated coconut, bananas and blueberries into the bowl and gently mix until just combined.
4. Spoon mixture into 12 muffin cups and place 1tsp of chopped dates on top to decorate.
Bake for 15 to 20 minutes until golden.
The nut that looks like a brain is in fact the ultimate brain food! Walnuts are rich in plant omega-3 which is an essential fatty acid for optimum brain health. A handful of walnuts protects your heart and may reduce cholesterol.
Makes them into BRAIN FOOD BALLS – a delicious mix with cocoa powder, sunflower seeds and dates for a more sweet chocolatey treat.
“Brain food” snack balls:
In a food processor, mix:
2 cups walnuts
1 cup sunflower seeds
1 cup dessicated coconut
1/3 cup cacao nibs (optional)
1/3cup good quality cocoa powder
1 cup dates (soaked briefly in warm water. Drain & use).
Blend all ingredients in a food processor until well combined. Add a small amount of water to get the mixture into a dough like consistency. Roll into bite sized balls and store for up to 1 week in the fridge.
Fudge has always been one of my favorite sweet treats, but after reading what really goes into it from traditional fudge recipes I decided to adapt it so that the nutrition side of it was given a boost.
Presenting …..chocolate bean fudge, I was initially a little scared of how this would turn out but after eating red bean in an Asian dessert, inspiration struck!
I hope you enjoy making this – I used a date paste to sweeten and a very good quality cocoa powder makes all the difference!
-1 can black beans, drained and rinsed lightly
– 1/4 cup date paste (soak 10 pitted dates in a little water then use processor to blend finer)
– 5 heaped tbsp good quality cocoa
– 1/3 cup coconut oil
– 1 tsp pure vanilla extract
Line a rectangular baking tray small.
Place all ingredients in to a food processer and blend until completely smooth. Spoon in to the prepared tray.
Place a piece of baking paper on top of the gooey mixture and press down lightly to smooth out the top. Put it in the freezer for a couple of hours.
Remove from the freezer and transfer to a chopping board. Carefully peel off the baking paper, then cut in to bite size pieces.
Keeps well in the fridge. Enjoy!!
Fennel is a herb with a strong aniseed flavour – you either love it or you don’t. It is widely known that fennel aids the digestive processed as it’s seeds are often served after meals in many Indian restaurants.
I personally have never eaten raw fennel before and am only used to seeing the dark brown seeds in a curry… so when I picked up a bulb of fennel I decided to see what it tasted like in a salad….
I have to say this recipe was so delicious and will definitely make this again. The creamy avocado dressing just takes it to a whole other level!
1/2 cucumber, sliced (I used a mandolin slicer)
1 small punnet of cherry tomatoes, halved
1 fennel bulb, very finely sliced
1/4 cup pumpkin seeds
For the dressing:
Juice of 1 lemon
Flesh of 1 avocado
1/3 cup olive oil
2-3 cloves of garlic
1/3 cup water
– To prepare the dressing, place lemon juice, avocado, extra virgin olive oil, and garlic in to a blender.
– Add 1tspn salt and pepper, and then blend until smooth.
– Add the water slowly to achieve creamy consistency.
– Place the cucumber, tomatoes and fennel in a large salad bowl.
– Add the avocado dressing, and pumpkin seeds, mix well and serve immediately.
WARNING this cake is very decadent so indulge in small portions 🙂
Blend 1 cup of blueberries, 4 eggs, 2 cups ground nuts (I used cashews), 1/3 cup coconut oil, 1/3 cup maple syrup OR honey, 1 tbsp baking soda and 1 cup cocoa powder. Process until smooth in a food processor.
Bake in a pre-heated 160C oven for 40minutes. Let the cake cool completely before icing.
For the ganache – whisk 1/2cup LITE coconut cream + 120g dark chocolate – melt on very low heat.
* You can use almonds instead of cashews and any type of berry would be fine too
Chia seeds are high in plant protein, fibre and omega 3 and expand up to 11 times their size in your tummy. Great way to keep full when trying to lose weight.
CITRUS CHIA RECIPE:
⅓ cup chia seeds
2 cups almond milk or any nut milk of your choice
4 cups of diced fruit of your choice
(for this recipe I used pears, nectarines, cherries and strawberries)
¼ cup raisins
zest of one orange
juice of one orange
1 tbsp vanilla
¼ tsp cinnamon
½ cup shredded coconut
1) Place diced fruit and a sprinkle of currents on and mix
2) Combine almond milk, chia seeds, orange juice, zest, vanilla and cinnamon in a small pitcher and stir.
3) Pour mixture on top of fruit
4) Top fruit bowls with shredded coconut
5) Refrigerate overnight.