I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
1 large ripe avocado (or 2 small)
1 tbsp raw, unsweetened cocoa powder
1/4 cup coconut milk (or any nut milk of your choice)
2 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 chunk of bittersweet dark chocolate, grated
2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
We get it, it’s summer so no one can really indulge like they do in the winter. However, that doesn’t mean cravings for some soft and scrumptious chocolate brownies don’t arise. This is a low calorie, protein filled, and gluten-free way to make a brownie. It’s quite good paired with some berries and fresh whipped cream as well. Its a nice way to satiate the desire for dessert without packing on the bathing suit nightmare’s love handles. This is a perfect addition to a BBQ menu since it will cater to all types of food restrictions and diets.
1 can of black beans (15.5 oz.)
3 tbsp. vegetable oil
1/4 cup cocoa powder
pinch of salt
1 tsp. vanilla extract
1 tsp. instant coffee (really makes things more chocolate-y but feel free to leave out)
3/4 cup white sugar
Combine all ingredients in a food processor or blender until smooth (batter like consistency) Then pour into a non stick pan and bake at 350 degrees for 15 minutes. I baked mine in a muffin pan so that I could portion out 160 calorie size/serving.
Remember that healthy kick I told you about in the green bean fries post? Well I’m still on it! But as you all probably know by now, I also have a real sweet tooth. I couldn’t stay away from it for long! The solution? Homemade ice cream. What’s even “sweeter” about this recipe is that it’s only three ingredients! (Get it?! Sorry…I can’t help myself sometimes.)
1/2 cup of cocoa powder (I promise we’ll give you more recipes with cocoa powder in it since it’s probably not something you use very often.)
3 spoonfuls of creamy peanut butter
Freeze the bananas for at least an hour (the longer you freeze them, the thicker the ice cream will be). When they’re “done” drop them in to a food processor or magic bullet (the thing for food people!), along with the peanut butter. Once the bananas and PB are blended, slowly mix in the cocoa powder.
I suggest serving it immediately. But if you have leftovers like I did (score!), you can store them in the freezer for later. I put them in individual cups so I could “grab them and go”.