These are surprisingly decedent– rich and almost fudge-like chocolate to bind together the coconut. These come from one of my favorite vegan blogs.
Makes Approximately 12 Macaroons
INGREDIENTS
1 banana, finely mashed
1/4 c coconut oil, melted
1/4 c agave nectar
1/2 t pure vanilla extract
6 T cocoa powder
2 c unsweetened shredded coconut
1 T chia seeds (optional)
medium grain sea salt, to taste
1. In a medium mixing bowl, mash the banana until all of the clumps are gone. Stir in the melted coconut oil, agave and vanilla.
2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and sea salt to taste.
3. Line a baking sheet with parchment paper. Using a spoon or a cookie dipper, scoop rounds onto the sheet. Place sheet in the freezer for about 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. These will soften at room temperature due to the high melting point (76 degrees F) of coconut oil so keep them cold.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Sunday, September 14, 2014
Tuesday, January 7, 2014
Fudgey Avocado Brownies
These brownies were extremely rich and creamy. I served them immediately with coconut gelato and everyone loved them. You can't taste the avocado at all- only the rich chocolaty goodness.
INGREDIENTS
1 large ripe avocado, mashed very well
1/4 c unsalted butter, melted
1 large egg
1/3 c sugar
1/3 c brown sugar
2 T water
2 t vanilla extract
3/4 c unsweetened dark cocoa powder
1/4 c flour
1 c chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mash the flesh of the avocado until very smooth with as few chunks as possible. Add the melted butter, egg, sugars, water, and vanilla. Mix ingredients until well combined and smooth. Add the cocoa powder and mix until all large lumps of cocoa and avocado are gone. Small lumps are inevitable but the better everything is mixed, the fudgier the brownies will turn out. Mix in flour and chocolate chips until just combined.
Grease an 8x8 baking dish and spread batter evenly across the pan. Make sure to smooth the top of the batter with a spoon as it does not flatten out while baking. Whatever shape it enters the oven will be just how it looks when it comes out (my first batch was a lumpy mess).
Bake for 35 minutes. Using a toothpick to test if the brownies are finished will not work- they are so moist the toothpick will always come out crumbly. Just trust me, 35 minutes is enough. Once baked, allow the brownies 30 minutes to cool completely before cutting. I recommend storing them in the refrigerator where they will keep for up to two weeks.
INGREDIENTS
1 large ripe avocado, mashed very well
1/4 c unsalted butter, melted
1 large egg
1/3 c sugar
1/3 c brown sugar
2 T water
2 t vanilla extract
3/4 c unsweetened dark cocoa powder
1/4 c flour
1 c chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mash the flesh of the avocado until very smooth with as few chunks as possible. Add the melted butter, egg, sugars, water, and vanilla. Mix ingredients until well combined and smooth. Add the cocoa powder and mix until all large lumps of cocoa and avocado are gone. Small lumps are inevitable but the better everything is mixed, the fudgier the brownies will turn out. Mix in flour and chocolate chips until just combined.
Grease an 8x8 baking dish and spread batter evenly across the pan. Make sure to smooth the top of the batter with a spoon as it does not flatten out while baking. Whatever shape it enters the oven will be just how it looks when it comes out (my first batch was a lumpy mess).
Bake for 35 minutes. Using a toothpick to test if the brownies are finished will not work- they are so moist the toothpick will always come out crumbly. Just trust me, 35 minutes is enough. Once baked, allow the brownies 30 minutes to cool completely before cutting. I recommend storing them in the refrigerator where they will keep for up to two weeks.
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