Lynbrook | New Hyde Park | NY

chocolate

Recipe of the Week: Chocolate Avocado Mousse

Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 4 very ripe (8 ounce) avocados, peeled and pitted
  • 1/2 cup agave
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • Fresh raspberries, for garnish

Directions:

  1. Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
  2. Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
  3. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

 

Original recipe can be found here!

Recipe of the Week: Flourless Chocolate Chip Cookie Bars

INGREDIENTS:

  • 1 can chickpeas, drained (16 oz)
  • 3/4 cup almond butter
  • 2 tsp. vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 cup chocolate chips

DIRECTIONS:

STEP 1: Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray. You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best! STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

STEP 2: Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth. Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade. Pour into baking pan and sprinkle with a few more chocolate chips on top.

STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

 

Original recipe & image from toneitup.com