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
Homemade Chocolate Nut Butter
1 cup almonds
1 cup pecans
1/2 cup sunflower seeds
Pinch of salt
3 tbsp. natural cacao powder
2 tbsp. coconut nectar
3 to 4 tbsp. coconut oil, melted
Preheat oven to 350 degrees F. Spread almonds, pecans and sunflower seeds on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Pour roasted nuts and seeds into food processor. Process for 10 to 15 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Add the rest of the ingredients and process until smooth and well combined. Makes about 1-1/4 cups.
Honey or maple syrup can be substituted for the coconut nectar if desired.
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Spicy Sesame Crackers (Using Almond Pulp)
¾ cup packed almond pulp (freshly strained)
1 tbsp. olive oil
¼ tsp. sea salt
1 tsp. coconut nectar
3 tbsp. ground flaxseed
3 tbsp. sesame seeds
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
Pinch cayenne pepper
Preheat oven to 375 F.
Mix all ingredients in a food processor until well blended.
Press dough between 2 pieces of parchment paper and roll out to about 1/8th inch thick. Try to get it fairly uniform. Transfer dough and paper to baking sheet. Cut dough into squares but do not try to separate. Bake 10 – 15 minutes, until slightly brown. Let cool and separate the crackers.
- Honey may be used instead of coconut nectar
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