Avocado Chocolate Mousse Bars

I love using avocados in smoothies and chocolate pudding. They add such wonderful creaminess and are full of healthy fat, potassium, Vitamin E, and B-vitamins.

Check out Barb at A Life in Balance for my newest recipe. It’s a scrumptious no bake dessert bar fit for a special occasion.

Avocado Chocolate Mousse Bars

Avocado Chocolate Mousse Bars

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Pineapple-Pecan Loaf

Yield: 3 mini loaf pans (3 x 6 in.)

Cook: 35 to 40 minutes

½ cup almond meal (I grind my own from whole almonds)

½ cup buckwheat flour

1/3 cup arrowroot starch

½ cup ground gluten-free oats

1 tsp. baking soda

½ tsp. baking powder

1 ½ tsp. cinnamon

¼ tsp. sea salt

1 tbsp. chia seeds, ground

1 cup fresh pineapple chunks, pureed in blender

¼ cup maple syrup

1/8 cup coconut sugar

1 ½ tsp. vanilla

¼ cup coconut oil, melted

2 to 3 tbsp.water

1 cup fine unsweetened coconut

½ cup chopped pecans

Preheat oven to 350 degrees F.  Line 3 mini loaf pans with parchment paper.

Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.

In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.

In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Featured at Unprocessed Fridays

Honored to be included in 73 Real Food Holiday Party Goodies @ Girl Meets Nourishment

This post is linked to Make Your Own Monday , MMM Link Up PartyMostly Homemade Mondays ,  Motivation Monday ,  Natural Living Monday , Fat Tuesday ,  Slightly Indulgent Tuesday , Tuned-In Tuesday , Allergy Free Wednesday , Gluten-Free Wednesdays , Real Food Wednesday , Waste Not Want Not Wednesday , Wellness WednesdaySimple Lives Thursday , Thank Your Body Thursday , Healing With Food Friday , Let’s Get Real Friday , Natural Family Friday , Simple Meals Friday , Unprocessed Fridays ,  Wellness Weekend , Whole Food Fridays

Gluten Free Recipe Roundup via Musings of a Housewife



Quinoa Chocolate Streusel Muffins

Quinoa Chocolate Streusel Muffins

This is a somewhat dense muffin. It has a nice sweetness to it and with the streusel on top, it is a muffin that is fitting for a special occasion.

Quinoa Chocolate Streusel Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/4 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

2 tbsp. teff flour

3 tbsp. ground flaxseed

1/3 cup cacao

1 tsp. sea salt

4 tsp. baking powder

1/3 cup unsweetened coconut

1/3 cup sunflower seeds

2 tbsp. raw cacao nibs (optional)

Streusel Topping:

1 tbsp. unsweetened coconut

1 tbsp. coconut sugar

2 tbsp. quinoa flakes

1 tbsp. coconut oil

Preheat oven to 375 degrees F.

Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium sized mixing bowl, mix together brown rice flour, sorghum flour, teff flour, ground flaxseed, cacao, salt, baking powder, coconut, sunflower seeds and cacao nibs.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.


  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Raw cacao nibs are broken up pieces of the cacao bean. Full of antioxidants and  minerals.

Featured at Slightly Indulgent Tuesday


This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Homestead Barn Hop , Make Your Own Monday , Melt in Your Mouth Monday , Mindful Mummy Monday , Mostly Homemade Monday , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday ,  Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Real Food Wednesday Waste Not, Want Not Wednesday , Wellness Wednesday ,  Hearthfelt Hopes , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday , Foodie Friday , Healing with Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays ,  Natural Family Friday , Simple Meals Friday ,  Unprocessed Fridays , Wellness Weekend

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