I know what you’re thinking. Avocado + pudding does not = something amazing. You are wrong, soooooo wrong. This pudding is super tasty. The avocado is undetectable but leaves an extremely smooth and decadent pudding. Plus avocado is one of those “good” fats, the kind that you can eat a lot of, tastes great and won’t expand your waist line.
Gather all of the ingredients.
Place 1 1/2 ripe avocado’s {peeled and with the flesh removed from the pit}, 1/2 cup of cacoa {my new fav ingredient}, 1/3 cup or maple syrup or honey, 1/4 cup coconut milk and 2 teaspoons of vanilla extract.
Blend until extra smooth.
Enjoy!
See, this could not be more simple! What are you waiting for….
To steal a phrase from my best friend Alli, these cookies are “the bomb.com”. These taste exactly like those amazing soft sugar cookies you can buy at Publix {or your local grocery store} except these are made with all-natural ingredients. They are SOOOO good, and I know I say that all the time {would I actually post something that tasted bad?}. These are the real deal. And if you aren’t in the mode to make them yourself, just call/email me and order a batch!
Gather all of the ingredients.
In a small bowl whisk together 4 1/2 cups of all purpose flour with 4 1/2 teaspoons of baking powder and 3/4 teaspoon of salt.
In the bowl of your electric mixer beat together 3 sticks of unsalted, room temperature butter with 1 2/2 cups of sugar for 2-3 minutes, until light and airy.
Add in 3 eggs, one at a time, making sure to scrape down the bowl between eggs. Add in 5 teaspoons of vanilla extract.
Finally, fold in the dry ingredients until just incorporated.
Wrap in plastic wrap and allow to chill for at least 1 hour.
On a baking sheet filled with parchment paper or a Silpat mat, scoop {approximately 2 tablespoons of dough} scoop cookies onto prepared she {I used a medium sized scoop}. Roll the cookies into balls, pat down and, if using, insert cookie sticks.
Bake in an oven that has been pre-heated to 350 degrees for 10-12 minutes, until the cookies brown ever so slightly on the bottom.
Allow to cool completely.
To make the frosting:
In a bowl combine 5 cups of confectioners’ sugar with 1/3 cup melted unsalted butter, 1 teaspoon of vanilla and 7-8 tablespoons of milk. Whisk until thickened. Add more confectioners’ sugar or milk to reach desired consistency. You want it to be thick enough to pipe but not too thick!
I chose to pipe a rosette on each cookie, to do so- use a star tip and start in the center and pull the tip around and around until rose shape forms.
Remember last week when I blogged about the most ridiculous RAW chocolate spread ever? Well I just kicked it up a notch. Turn that spread into delicious bars you can even trick your husband into eating it {mine did – and he still thinks they’re real chocolate. Shhh}.
These bars are a synch to put together, taste delicious straight from the refrigerator anddddd your waistline won’t increase from indulging in them! It’s a win win.
Gather all of the ingredients.
In the bowl of your food processor mix together 1 cup of gluten free oats, 1/4 cup of nuts {your choice – I did a mixture of pecans and almonds}, 15 dried apricots, 1/4 cup of unsweetened coconut flakes, 1 tablespoon of coconut oil {warmed so that it is liquid} and a pinch of salt. Process together until grainy.
Using your fingers press the crust evenly into the bottom of an 8″ x 8″ pan.
Spread 1-2 cups {depending on how thick you want them} of the raw chocolate.
Sprinkle with chopped pecans. Chill until hard. Slice and serve!
Remember to keep these bad boys in the fridge, they taste much better this way.
