Chocolate Avocado Mousse

Chocolate Avocado Mousse 

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Happy Valentine’s Day Everyone! I hope we are all enjoying the day and spreading love throughout. I made a healthier version of a chocolate mousse that feels decadent but is made from healthy fats.

 

What You Need:

1 Ripe Avocado

1/4 cup Cocoa Powder

1/2 cup Melted, Dark Chocolate Chips

1 Tablespoon Honey

1/4 cup Coconut Milk

Pinch of Salt

Raspberries or Strawberries

Whipped Cream

What To Do:

In a food processor, pulse all the ingredients until you get a creamy consistency. Put into prepared mini cups and put in the refrigerator until cold. I left mine in the refrigerator over night. When chilled, top with whipped cream and your favorite berry. You won’t believe how decadent and rich this tastes!

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Enjoy xoxo

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Gluten Free S’mores Stuffed Cookies

Gluten Free S’mores Stuffed Cookies

Who doesn’t love s’mores? S’mores remind me of sitting around a fire, holding a marshmallow over the flame, and enjoying the company of good friends. Why can’t we have that all the time, anytime in fact?

I am privileged to be apart of Schär’s Gluten Free #SmoreSchar campaign (link to free sample and coupon at the bottom). I was able to develop a recipe for Schär using their s’mores kit. I had so many ideas and it took me a while to think about what I wanted to make. What I really wanted was a warm, comforting s’more that I could make in my house (besides microwaving them lol). I made a basic graham cracker crust, stuffed the inside with marshmallows and chocolate, and topped them with roasted marshmallows. Oh My Goodness were these good! They were warm and gooey, perfect amount of crumble in the graham cracker crust, and just plain delicious!

 

What You Need:

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Schär Gluten Free Honey Graham Crackers, 1 1/2 cups crushed

3 tablespoons of Vegan Butter, melted

2 teaspoons Coconut Sugar

Herseys Chocolate Bar, broken into chunks (leave one piece for later)

Mini Marshmallows

Salt

Coconut Spray

What To Do:

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In a bowl, pour your crushed graham crackers and mix with your melted vegan butter, coconut sugar, and a pinch of salt.  You want the mixture to be crumbly but firm enough to mold. If your mixture is too wet, you can add more crushed graham crackers or a little bit a gluten free baking flour. Separate 1/2 cup of your mixture for later.

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In a muffin/cupcake tin (6 cup holders), spray your cups with coconut spray so your cookie crust won’t stick. Take one cup of your graham cracker mixture and put into the cups evenly. Take your hands and press into the cups to pack them. Place in the oven for 10 minutes at 350 degrees.

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When the cookie/crust mixture comes out, fill the cups with mini marshmallows and the chocolate chunks. With the chocolate, make sure you evenly split the chocolate into all six cups. Take the rest of your graham cracker mixture and place evenly on top. Use your hands again to pack down the cups. Bake in the oven for another 5-10 minutes.

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Take out the pan and add a generous amount of marshmallows on top. You don’t want them to spill over the sides or your cookies might get stuck. Place under the broiler for 1-2 minutes. Be careful and watch them! You want a nice toast to the marshmallows on top. You don’t want to burn them, except if that is how you like your marshmallows in your s’mores.

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Let cool for about 10 minutes (try your hardest not to eat them) and carefully with a knife, loosen around the cookie. I used a fork to help lift them out.

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Oh my goodness, these were delicious!

What I love about Schär’s and you know I wouldn’t promote any company if I didn’t believe in them or their products, is that they are committed to serving the gluten-free community and lifestyle. The products are made in a dedicated gluten free facility. They are backed by over 30 years of experience and have many professionals of different facets working together to provide the best gluten free food.

Schärs is offering a free sample of their Honeygrams AND $1 off coupon! You can’t go wrong. Head to www.smoreschar.com!

Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread

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Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

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What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

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Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

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Stir in the rest of the zucchini, raisins, and chocolate chips.

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Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

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Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

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So good!

Gluten Free Nutella Brownies

Gluten Free Nutella Brownies

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These brownies are delicious!! Chocolate and Nutella… what’s not to love? I became obsessed with Nutella when I was traveling in Europe a few years ago. Nutella is such a versatile ingredient that can be used in many different ways. It deepens the flavors of regular chocolate and it makes the brownies feel more luxurious when you are eating them.

What You Need:

1 Cup Melted Vegan Butter (or regular butter)

1/2 Cup of Brown Sugar

1/2 Cup of Sugar

2 Teaspoons of Vanilla Extract

3 Eggs

1 Cup of Gluten Free 1:1 Flour (I like using Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon of Baking Powder

3/4 Cup of Cocoa Powder

1 Cup of Warmed Nutella (microwave for about 15-30 seconds so it is easier to mix in)

Coconut Oil Spray (or your favorite kind)

What To Do:

Combine both the sugars with the melted butter. Add in the vanilla and slowly add one egg at a time, mixing thoroughly after each one.

In a separate bowl, mix in your dry ingredients (flour, baking powder, cocoa powder).   Slowly add the dry ingredients to the wet ingredients while mixing them together. Pour the melted Nutella into the brownie mixture and stir until it is incorporated.

Pour the brownie mixture into a brownie pan (greased with coconut oil) and bake at 350 for about 30-35ish minutes. The brownies will be dense and gooey but you still want to make sure the batter is cooked. You will notice that the edges will start to crisp up a bit.

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Honestly, I couldn’t wait for the brownies to cool down and ate one right away. It was delicious!! Next time, I might add in chocolate chips for extra chocolaty goodness.