Chocolate Avocado Cake With Chocolate Avocado Frosting

Chocolate Avocado Cake With Chocolate Avocado Frosting

Chocolate Avocado Cake and Chocolate Avocado Buttercream - delicious, moist and rich - a healthier dessert that compromises no flavor.

Ingredients

• For the cake:
• 3 cup all-purpose flour
• 6 tablespoon unsweetened cocoa powder
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1 ripe avocado mashed until very smooth
• 2 cups water
• 2 tablespoon white vinegar
• 2 teaspoon vanilla extract
• 2 cup granulated sugar
• For the frosting:
• 2 large ripe avocados peeled and pitted
• 2 cups powdered sugar
• 4 Tbsp. cocoa powder

Instructions

1. For cake:
2. Preheat oven to 350.
3. Grease and flour a tube pan.
4. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
5. In a separate bowl, whisk together the vegetable oil, avocado, water, vinegar and vanilla. Whisk until well combined.
6. Whisk sugar into the wet mix.
7. Add the wet mixture to the flour mixture all at once. Beat with a whisk (by hand) until smooth.
8. Pour batter into a greased tube pan. Bake for 45 to 55 minutes or until a toothpick inserted comes out clean.
9. Let cake cool in pan for 15 - 20 minutes on a cooling rack. Turn cake out onto cooling rack to cool completely before frosting.
10. For buttercream frosting:
11. Scoop avocados out into a food processor. Process until smooth, about 2 minutes, stopping to scrape down avocado with spatula if necessary.
12. Add powdered sugar and cocoa powder to pureed avocado. Process for another minute or until creamy and combined, stopping once to scrape down mixture if necessary.
13. Frost cake. Let cake sit a few hours before serving, allowing time for flavors to blend.
14. Enjoy : )

Full Recipe : www.craftycookingmama.com

WHITE CHEDDAR AVOCADO MAC AND CHEESE

WHITE CHEDDAR AVOCADO MAC AND CHEESE

Easy, creamy avocado mac and cheese with a simple white cheddar avocado pasta sauce.

INGREDIENTS

FOR THE PASTA:

• 3/4 lb. pasta (I love cavatappi)

FOR THE AVOCADO SAUCE:

• 2 large avocados, peeled and pitted
• 1 cup fresh cilantro, plus extra for garnish (optional)
• 1 clove garlic
• 2 Tbsp. lime juice
• salt and pepper to taste

FOR THE CHEESE SAUCE:

• 2 Tbsp. butter
• 3 Tbsp. flour
• 1.5 cups milk
• 1.5 cups shredded white cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

FOR THE PASTA:

• Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).

FOR THE AVOCADO SAUCE:

• Combine all avocado sauce ingredients in a food processor or blender.
• Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.

FOR THE CHEESE SAUCE & ASSEMBLY:

• In a large saucepan, melt butter over medium-high heat.
• Whisk flour into the butter to form a roux and cook for 1 minute.
• Whisk milk into roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
• Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
• Remove sauce from heat. Stir in white cheddar cheese, salt, and pepper. Mix until cheese has melted.
• Add pasta to sauce and toss until pasta is evenly coated.
• Top mac and cheese with fresh cilantro (optional) and serve immediately.

NOTES

• If you have an especially large food processor, you may have to scrape down the sides a few times or add an extra bit of lime juice to help the blades bring the mixture together more quickly.
• Use extra shredded cheddar cheese if you like!
• Add any protein or veggies you have on hand to make this a heartier meal.
• Mix up the cheeses if you like – pepper jack, goat cheese, gruyere, and parmesan are all tasty additions to this recipe.
• This recipe was recently updated to include new photos and more streamlined instructions.

Full Recipe : www.lifeasastrawberry.com

CHICKEN AND AVOCADO RANCH BURRITOS

CHICKEN AND AVOCADO RANCH BURRITOS

These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!

INGREDIENTS:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
• 1 (1.25-ounce) package taco seasoning
• 1 tablespoon olive oil
• 4 burrito-size flour tortillas, 10 inches each
• 2 avocados, halved, peeled, seeded and diced
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 cup Ranch dressing
• 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
2. Heat tortillas according to package instructions.
3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
5. Serve immediately.

Full Post Recipe : damndelicious.net

TUNA STUFFED AVOCADOS

TUNA STUFFED AVOCADOS

Tuna stuffed avocados are a simple combination of tuna salad and avocados. They're easy to make, loaded with healthy protein, healthy fats and utterly delicious. Watch the video above to see how easy they are to make!

INGREDIENTS

• 4 avocados
• 2 5 ounce cans tuna (I prefer albacore tuna)
• 1/4 cup mayonnaise
• 1 stalk of celery, diced
• 2 tbsp red onion, diced
• 1-2 tbsp chopped parsley, chives and/or other herbs
• 1/2 tbsp Dijon mustard
• salt and pepper, to taste

INSTRUCTIONS

• Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
• Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.

TIPS

• You can definitely meal prep the tuna salad (will keep for 3-4 days in the fridge) and just slice the avocados daily as needed for lunch.
• If serving these for a crowd, squirt fresh lemon juice on the avocado halves and rub it in. This will help to prevent discoloration and browning of the avocado.
• I made this recipe as part of my What I Eat in a Day video. Watch that video for more healthy recipes ideas. And I've got tons more Whole30 recipes, a Whole30 Food List (shopping list) and Whole30 Snacks as well.

Full Post Recipe : downshiftology.com

Avocado Fries

Avocado Fries

Avocado fries coated with Panko bread crumbs and baked to golden perfection. Creamy, buttery and crunchy, they're a delicious appetizer you won't be able to get enough of!

Ingredients

• 2 large avocados, ripe but very firm
• 1/2 cup flour
• 1/2 teaspoon salt
• 2 egg whites, beaten until frothy
• 1 cup Panko bread crumbs
• 1 tablespoon Parmesan cheese
• cooking spray

For Campfire Sauce

• 4 tablespoons mayonnaise
• 2 tablespoons barbecue sauce

Instructions

• Cut avocados into halves and gently remove pit. Peel skin and cut each half into 1/4-inch wedges.
• On a shallow plate, combine flour and salt. 
• In a bowl, whisk egg whites until foamy. 
• On another shallow plate, combine bread crumbs and Parmesan cheese.
• Lightly dredge avocado wedges in flour, shaking off excess flour. Dip in eggs and then dredge in breadcrumb mixture, patting down to fully coat.
• Lightly grease a baking sheet with cooking spray. 
• Arrange breaded avocados in a single layer on prepared baking sheet. Spray avocados all over with cooking spray (Very important! This allows the breading to brown in the oven.).
• Bake in a 425 F oven for about 10 to 15 minutes or until golden and crisp. Serve immediately with campfire sauce.

For the Campfire Sauce

• In a bowl, combine mayonnaise and barbecue sauce. Whisk until well blended.

Nutrition

Serving: 164g | Calories: 389kcal | Carbohydrates: 40.3g | Protein: 10.1g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 544mg | Potassium: 584mg | Fiber: 8.4g | Sugar: 2.3g | Vitamin A: 3% | Vitamin C: 17% | Calcium: 10% | Iron: 15%

Full Post Recipe : www.onionringsandthings.com

Silky Chocolate Avocado Mousse - Keto and Low Carb

Silky Chocolate Avocado Mousse - Keto and Low Carb

This chocolate dreamy mousse has a secret ingredient that is super healthy... avocado!  That's right, and you cannot even taste it, under all that chocolatey goodness!

Ingredients

• 2 avocados just ripe
• 1/2 cup coconut cream see notes
• 2 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/3 cup + 1 tablespoon swerve confectioners see notes
• 1/8 teaspoon coffee extract
• Pinch of salt

Preparation

• Cut open your avocado, remove the pits and spoon out into the bowl of a food processor.  Pulse for a minute or so, just to break them up a bit.  Then add in the heavy cream, coconut cream, vanilla and coffee extracts.  Pulse for 2 minutes, or until well combined.
• Add in the unsweetened cocoa powder, salt and swerve confectioners and continue blending.  Be sure to scrape down the sides, so that all of the avocado is well incorporated.
• Once the mousse is silky smooth, it is ready to serve!  Sprinkle with Lily's dark chocolate shavings or whipped cream. Or if you want to get fancy, add to a piping bag fitted with a star tip and pipe into a bowl.

Notes

The coconut cream is the thick solid cream that you get when you refrigerate a can of full fat unsweetened coconut milk over night.  The cream rises to the top and solidifies, this is what you want, discard the water.

The amount of sweetness in this recipe, is perfect for me.  Most who haven't had sugar in a while do cannot tolerate super sweet desserts anymore.  I am one of those people!  If you want your mousse a little sweeter, add another tablespoon of swerve confectioners. I would make the recipe as is and taste it to see how you like it first.

Full Post Recipe at : ketocookingchristian.com

BANANA SPLIT PUDDING NO-BAKE DESSERT

BANANA SPLIT PUDDING NO-BAKE DESSERT

If so, make this no-bake banana split pudding dessert, with all the delicious flavors of a YUMMY banana split! It’s such a perfect easy treat to share with friends and family at your next cookout or gathering. I love the idea of preparing this a little bit ahead of time and then just having it in the fridge when ready to serve.

The first step is to make an easy crust using butter and graham cracker crumbs. A large casserole dish gets layered with the fresh fruit and vanilla pudding and cream cheese mixture, and then topped with whipped topping, chopped nuts, maraschino cherries, and chocolate fudge.

INGREDIENTS

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted

For the Pudding:

• 5.1 oz box of vanilla instant pudding
• 2 cups of milk
• 8 oz. cream cheese, softened
• 14 oz. can of sweetened condensed milk
• 8 oz. whipped topping
• 4 bananas, sliced
• 1/2 a pint of fresh strawberries, thinly sliced
• 8 oz. of chopped fresh pineapple (about 1 1/2 cups)

For the Topping:

• 8 oz. whipped topping
• 1/2 cup chopped peanuts or mixed nuts
• maraschino cherries
• chocolate fudge topping

Tips for Banana Split Dessert Success:

•  I think this dessert needs a deeper rimmed 9×13 casserole dish, or consider picking up a disposable one at the Dollar Tree.
• I sprinkled some Ball Fresh Produce Protector over my bananas specifically, and it did help them not to turn super brown!
• Yes, whipped cream can be used instead of whipped topping (it just may separate quicker). You can easily stabilize whipped cream using unflavored gelatin with this method via allrecipes.com.
• To avoid staining, drain the maraschino cherries from the syrup before adding to the dessert.

Full Recipe Post at : hip2save.com