Decadent Choco-cado Mousse

I <3 chocolate!  I’ll take it in any form: hot, cold, fluffy, as a garnish, and even in some of my skincare!  Once in a while I’ll get a craving for whipped chocolate, a mousse or pudding if you will.  Maybe it’s nostalgia, maybe it’s just a twitch for something out of the ordinary… but whatever the case, I’m glad to have the following recipe in my craving-busting tool kit!

Ingredients:cacao avocado mousse
1 soft and ripe avocado
1+ Tbsn raw cacao powder
1 Tbsn liquid raw honey
water
couple of drops real vanilla extract
***optional: 1/2 ripe small banana

Garnish with: crushed nuts, berries, cherries, banana slices, or… even something exotic like dry lavender buds & sea salt… YUUUM

Directions:
With a high power blender (I use a Vitamix, you can get one with free shipping here with code 06-007719), puree all ingredients while adding in teaspoon amounts of filtered water until a desired consistency is reached.  Note that the avocado flavor IS quite strong, so feel free to experiment with honey and chocolate dosing, little amounts at a time.
My favorite way to enjoy the mousse is with tangy berries (like blackberries), and drizzled with a touch more honey.  I find the acidity of the berries and sweetness of the extra honey to mingle with the moussy fluffiness just perfectly…

Bon Indulging!

 

 

Healthiest Bean Brownies a.k.a Frownies!

I love making these because they are quick to throw together, use only a few ingredients, and provide a super protein and fiber punch so there’s NO GUILT INVOLVED.  They might not taste exactly like the real deal, but I’ve been told that they are still pretty yummy, and no one could ever guess they’re made from…. chickpeas!
Oh, and did I mention they are gluten and dairy free?  No junky white flour or processed white anything here!

Ingredients:
1 low sodium, PBA free (if possible) can of chick peas (garbanzo beans)
3 large eggs
100% Cacao Unsweetened Chocolate bar
4 or 5 tbsp raw (but liquid) unprocessed honey, or more to taste
½ tsp gluten free baking powder
½ tsp cinnamon
1 tsp vanilla
*1/2 ripe banana – optional
crushed walnuts

Directions:
Break up the chocolate bar into little pieces and melt in a double boiler (or “bain-marie”).  Rinse chickpeas well, and process in a blender with eggs, honey, and the rest of the dry ingredients sans walnuts.  Once nicely blended, add in melted chocolate (and banana if using) and blend until smooth.  Grease up a baking dish (or cupcake molds) really well.  These will stick!  Sprinkle with crushed walnuts and bake for 35 minutes or so at 350.

Frownies are done when a toothpick inserted comes out clean.  Don’t over bake as they will turn out dry.  Cool on rack or in the fridge to stop the cooking process.

Bag up or store in a sealed container….  or share with friends & family and ask them to guess the main ingredient.  Watch their eyes get really big once they hear they’re eating beans, it’s pretty fun :)

Bon App!

“Not Guilty!” Coconut Macaroons

So delectable you’d swear they are!  But in fact they’re full of fiber and delicious, cell protecting, wrinkle and free-radical fighting antioxidants.  When I used to work an at office building, I’d stash these in my drawer to keep from foraging the office.  The recipe is also incredibly easy and fast so really, there’s no excuse to be reaching for that sugar and chemical packed “Joy” candy bar ;)

Ingredients:
– 120grms of unsweetened coconut flakes (about 1 1/3 cups)
– 2 egg whites
– 2 Tbsp of raw honey (or Agave works well, too)
–  2 Tbsp Raw Cacao (or Unsweetened Cacao Powder) / for “Blondies” I’ve used 1 1/2 Tbsp of Maca Powder, or 2 Tbsp of Gluten Free pancake/waffle mix flour.
– 1/2 tspn vanilla extract
– pinch of salt
– sprinkle of cinnamon
***for those who like a little kick, try sprinkling a bit of cayenne into the chocolate mix***

Directions:
Mix egg whites with vanilla extract, combine with all other ingredients and mix really well (with a fork works best).  Preheat oven to 325, shape mixture into spheres, and arrange on a greased cookie sheet.  Bake for about 15-18 minutes, let cool on wire rack.  Keep up to a few days in a sealed container & or bring to the office and watch them disappear in minutes!