Avocado Brownies!

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ingredients:

For Brownies
2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
8 ounces high-quality dark chocolate, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons avocado oil
4 ounces high-quality dark chocolate, chopped

For Frosting
1 large ripe avocado
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract

directions:

For Brownies:
Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.

In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not over mix. Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.

Note: I placed these in the fridge (covered throughly with plastic wrap) to store and when eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temp or even placing them in the microwave (we did this!).

For Frosting:
Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.

 

Source: http://www.howsweeteats.com/2012/08/fudgy-avocado-brownies/

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Yummy Raw Peppermint Patties

Fork and Beans

Growing up, my mother was a total Halloween pusher. This probably explains my undeniable love for the holiday. Must be hereditary–it’s in my blood…

It was never good enough that I wanted to be a Fairy Princess or a Ballerina. Oh no, in preparation for my costume, my mother would always say to me, “Why don’t you be a scary zombie? Or instead of a princess, be a headless one? Be spooky! That’s what Halloween is all about!”

This is probably why in the 8th grade when I dressed up as Little Red Riding Hood, I decided at the last minute to paint my face white and put fake blood on my neck. I was the dead version of Little Red Riding Hood–you know, the one who had been eaten up by the Big Bad Wolf. {What, you don’t remember that version in your fairy tale books?} I saw the look of pride…

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Raw Vegan Coconut Brownies

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Makes 12 1″ brownies

  • 1/2C raw almonds(or sub walnuts)
  • 1/4 C unsweetened shredded coconut
  • 1 C packed medjool dates
  • 1/4 C unsweetened cocoa powder
  • pinch sea salt
  • dash vanilla

Line a loaf pan with plastic wrap or parchment paper for easy removal and set aside.  Add the almonds and coconut to the food processor and process until no large pieces of almond remain.  Pour the almonds into a bowl and set aside.

Place the dates into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste.  Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined.  Don’t over mix, but be sure that everything is completely combined.

Pour the mixture into the prepared loaf pan and pres down firmly and smooth out the surface.  Pull the brownies out and place on a cutting board and slice into 12 2-bite sized brownies.  Dust with cocoa powder or leave plain to serve.  Store in an airtight container on the counter or in the fridge for up to a couple weeks.

 

Source: http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/

Chocolate Nut Ganache

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Chocolate Nut Ganache

Description

Loaded with antioxidants and packed with deliciousness, this nutty, chocolaty ganache will make you the life of the party!

 

Ingredients

CRUST:
½ cup almond flour
½ cup hazelnut flour
1/3 cup coconut oil/butter
¼ cup dark agave or other sweetener
1 Tbsp vanilla powder
1 tsp Kalahari salt

GANACHE and NUT FILLING:
1 cup cacao powder
½ cup coconut oil/butter
¼ cup agave or other sweetener
1 Tbsp vanilla powder
1 tsp cinnamon powder
1 tsp Kalahari salt

CASHEW/CACAO SWIRL:

1 cup cashews
2/3 cup cacao powder
½ cup coconut oil/butter
¼ cup agave or other sweetener
1 tsp Kalahari salt

Methods/steps

CRUST:

Combine all ingredients in a bowl and mix well.

GANACHE and NUT FILLING:

Blend into a smooth chocolate ganache and add the following whole or chopped nuts:
1/3 cup each: walnuts, almonds and hazelnuts

CASHEW/CACAO SWIRL:

Step 1: Press crust into 9 inch pie pan
Step 2: Add Ganache and nut filling
Step 3: Use spoon to swirl cacao/cacao mix over the top
Step 4: Chill and serve.

 

Source: http://www.rawfoodrecipes.com/recipes/chocolate-nut-ganache.html

Lemon Berry Swirl Cheesecake

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Lemon Berry Swirl Cheesecake

Description

Lemony, dense, luscious berry-full cheesecake goodness! This is one of Heather Pace’s most tried and true cheesecake recipes, so it’s sure to be amazing. This is a very summer-time appropriate dessert, and the swirls of vibrant red and purple from the fresh berries give it a very gourmet look. The recipe itself however is easy to make and you’ll have fun feeling like a professional dessert artist. Using a springform pan will give the cheesecake a very professional look. Share with friends and loved ones as this luscious cheesecake will will bring a smile to anyone’s face regardless of whether they love raw foods or not.

 

Ingredients

Crust

1 1/2 cups almonds*

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla

Filling

3 cups cashews

3/4 cup + 2 tablespoons lemon juice

2/3 cup agave or other liquid sweetener

Pinch of salt

Lemon zest (from all juiced lemons)

1 cup melted coconut oil

4 cups mixed berries

 

 

Methods/steps

Crust

1) Grind the almonds into a flour in a food processor.

2) Add the raisins and continue grinding until broken down.

3) Add the coconut and vanilla. Grind again to incorporate.

4) Add another 1/2 – 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

5) Press evenly into the bottom of a 12″ spring form pan.

 

Filling

1) Blend all except the oil and berries in a high speed blender (may need the tamper).

2) Add the oil and blend again until completely smooth.

3) Transfer 1/2 – 2/3 cup of the mixture to a small bowl.

4) Add all the berries and blend again until smooth.

5) Pour the filling evenly over the crust.

6) Pour blobs of the lemon cream on top.

7) Using a chopstick, push each blob down into the berry filling before swirling it into the berry cream on the surface.

8) Chill in the fridge for at least 8 hours, or overnight.

9) Garnish with berries or whatever else your heart desires!

Source: http://www.rawfoodrecipes.com/recipes/lemon-berry-swirl-cheesecake.html 

Avocado Vanilla Cheesecakes

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Avocado Vanilla Cheesecakes

Description

Heather Pace made this delectable dessert, she tells all “The neutral flavour and creamy texture of avocado won. I paired it with simple classic vanilla for a nut-free cheesecake filling. It included lots of coconut – in the crust, in the filling, and sprinkled as a garnish. I topped it with frozen/thawed strawberries and drizzled yacon syrup around the plate. I like how the berries add a natural syrup.”

Crust:

1/3 cup blanced almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 – 1 teaspoon water
1 teaspoon melted coconut oil

 

Filling:

1 large avocado
3 tablespoons maple syrup
3 tablespoons water
1 teaspoon pure vanilla extract
4 drops vanilla medicine flower essence or seeds of 1/3 vanilla bean
1 tablespoon melted coconut butter
3 tablespoons melted coconut oil
pinch of salt
Few drops stevia, if needed for extra sweetness

 

Methods/steps

 

Blend the avocado, maple, and vanilla in a high speed blender until completely smooth.

Add the coconut butter, oil, and salt. Blend again.

Pour the filling over the crust.

Chill in the fridge for 6-8 hours.

Note: if making in a 6″ springform pan, double the crust and triple the filling recipe.

Source: http://www.rawfoodrecipes.com/recipes/avocado-vanilla-cheesecakes.html

Raw Triple Layer Raw Protein Brownies

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Who says raw cannot be as delicious as baked pies? 

I’ve came across this super good recipe on this website today, 
http://www.rawfoodrecipes.com/recipes/triple-layer-raw-protein-brownies.html 

Triple Layer Raw Protein Brownies

Description

Not only are these brownie cakes low in sugar. they are also raw so that makes them super easy to make and quite tasty! and we created these so you could flavor them anyway you would like. we did ours of course chocolate and mint. but feel free to make it just vanilla and chocolate, coconut, cinnamon, etc. have a little fun with it.

Bottom brownie cake layer
1/2 cup any nut flour/meal (we used ground cashews)
1/3-1/2 cup hemp seeds
2 teaspoons vanilla
pinch sea salt
1/2 cup + 2 tablespoons cocoa (we used raw cacao because we just love it)
2-3 tablespoons xylitol or coconut sugar**
2-3 tablespoons water

Protein Frosting Layer – we like to call it our sludge
1 scoop Vega performance protein powder (you could use any protein powder of your liking, we would say it is about 1/4 cup worth of protein, maybe)
4-5 tablespoons water*
1/8 teaspoon flavoring of choice – optional – we did 1/8 tsp peppermint extract

Next make your avocado mousse layer
1 avocado
1 medium-large banana
1/2-3/4 teaspoons flavoring of choice – again we used peppermint extract
2 tablespoons coconut oil
**can add in a little lemon juice to help prevent the avocado from browning.

Methods/steps

Bottom brownie cake layer

**for those that want to use a liquid sweetener like agave nectar or maple syrup or honey please omit the water. and adjust taste accordingly. plus the 2 tablespoons of cocoa can be optional, we just wanted a rich chocolate flavor.

place your nut flour (ground nuts of any sorts) and hemp seeds in a food processor (or blender would work) along with your vanilla, sea salt, cocoa powder, and sugar of choice. begin to pulse till combined. texture will be a light brownie cake like texture. not too wet but not too dry.

take your brownie cake layer and press into your pan. we used our favorite mini cheesecake pan, but you could use a 8 or 9 inch cake square or circle pan. begin to press cake batter into pan. set aside.

 

Protein Frosting Layer – we like to call it our sludge

place protein powder in a cup, add in your flavoring if desired. then slowly add in your water. * REPEAT – to do this slowly! as you want a fairly thick consistency for it.

 

then place your protein frosting on top of your brownie cake layer. you will have to use a spoon or spatula for this part to help spread it over the brownie.

 

Next make your avocado mousse layer

place avocado, banana, flavoring and coconut oil into your blender or food processor and pulse till smooth and creamy. you may set your avocado mousse in fridge for about 5 minutes if you would like. sometimes that helps with building it, without it being too soft.

then you just start layering your avocado mousse layer on top of your other two layers. set in freezer for about 2-3 hours to set. bring out of freezer and let come to warm temperature for about 5-10 minutes. and enjoy!