The post CHOCOLATE AVOCADO PISTACHIO POPSICLES appeared first on My Digital Kitchen.
]]>Popsicles are absolutely essential for summer! So if you stumble on these Chocolate Avocado Pistachio Popsicles, you’d definitely be ending your summer with a sweet bang! Plus, they are vegan! Hello!
I love ice cream; I love popsicles; I love sherbets; I love gelatos. I basically love sweet treats that are frozen and creamy. What I love even more is when my frozen sweet treats are healthy and also easy on my tummy, and that my dear friends are exactly what these popsicles are. They are sweet, yummy and good for the tummy!
Throughout the summer months, I always came across several amazing popsicle posts from other bloggers on my Instagram and Pinterest accounts. I mean that’s no surprise considering popsicles are a summer favorite. However, I always felt like I was missing out on creating these beautiful popsicles because I didn’t have a popsicle mold…. or the standard mold at least. I remember creating a similar popsicle recipe years ago when I was still fairly new to blogging, but the popsicle mold I had purchased at the time came with the plastic reusable sticks and they somehow disappeared.
Also, my photography back then wasn’t the greatest, so I apologize in advance for the awful lighting, mediocre presentation and basis editing skills. After all, life is all about growth right?! Anyways, I decided it was time for an upgrade, so I ordered the popsicle molds with wooden sticks, tweaked my older recipe, and improved my editing skills. Only the best for my lovely readers!
Nevertheless, these chocolate avocado pistachio popsicles were so good! The avocado replicates a creamy texture similar to ice cream, so you enjoy the perks of a creamy popsicle with less calories and zero animal products for those who are vegan. It really is a win win cream-tuation! See what I did there? Okay no more puns.
- 1 ripe avocado
- 1.5 cups creamy almond milk (I used almond breeze)
- ½ cup golden cane sugar
- ¼ teaspoon pure vanilla extract
- ¼ cup crushed pistachios
- ¼ cup melted vegan chocolate (I used Enjoy Life)
- In a blender, add avocado, milk, sugar and vanilla and puree until smooth. Pour mixture into a 10 stack popsicle tray and top the base with pistachios. Place in the freezer for 3-4 hours.
- Take the popsicle tray out of the freezer and leave at room temperature for about 10 minutes. Take the popsicles out of the mold and drizzle with melted chocolate. Serve!
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I finally got a chance to revamp my favourite cake! This version is moist and also light so it’s not as dense as the previous versions i’ve made, and i’ve made this several times! The key ingredients are the zucchini and the nut butter. It’s basically a mix between a bread and a brownie. This cake is paleo approved and contains one zucchini, you wouldn’t even know it’s in there. I think it’s the perfect way to sneak in your veggies and eat chocolate!
- 1 medium zucchini
- 2 organic cage free eggs
- ¾ cup natural almond butter or any nut butter
- ½ cup raw honey, melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp coconut flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup natural cocoa powder
- Pinch of sea salt
- ¼ cup dairy free chocolate chips, plus more for topping
- Preheat oven to 350°F and line or grease a 9x5 loaf pan.
- Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your cake to be runny or stay in the oven longer than the baking time. Set aside.
- Whisk eggs in a large bowl. Add in almond butter, honey, vanilla, cinnamon and grated zucchini and mix gently until the wet ingredients are incorporated.
- Sift in coconut flour, baking powder, baking soda, cocoa powder and sea salt, then mix until the batter is smooth. Add in chocolate chips.
- Pour batter into the prepared loaf pan and top with more chocolate chips (optional). Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool at room temperature before serving.
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Happy Friday! I made a similar recipe over the holidays last year, but since summer always blesses us with an abundance of delicious red cherries, I decided to replicate this recipe with a summer twist! This is gluten free, low in sugar (I relied mostly on the cherries for the natural sweetness), yummy and easy to make! I also used my homemade powdered sugar, which you can also find on the original recipe.
The original recipe can be found here. Just use cherries instead of strawberries. Have a great weekend.
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That moment when you get a craving for brownies and you make the best brownies ever? These are gluten free, dairy free, protein packed, and contains healthy fats, so they are good for you. These brownies are perfectly moist and light so be careful or you might just eat the whole batch?
- ⅓ cup dutch processed cocoa powder
- ½ cup brown rice flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- 1 egg
- ½ cup unsweetened applesauce
- ½ cup raw honey, melted
- 2 tbsp extra virgin olive oil
- ½ tsp pure vanilla extract
- Optional Add-ins:
- ¼ cup crushed walnuts, pecans, macadamia nuts
- 2 tbsp dairy free chocolate chips
- Optional Topping:
- 1-2 tbsp espresso powder
- Preheat oven to 350°F and line an 8x9 baking pan with parchment paper.
- In a large bowl, sift cocoa powder, brown rice flour, baking powder, baking soda and salt. In another bowl, whisk egg, then add in applesauce, melted honey, olive oil and vanilla extract. Fold in sifted ingredients and mix until you get a smooth batter. If using optional add ins, add nuts or chocolate chips last, but do not add both at the same time as this will increase the baking time and overcook the brownies.
- Pour brownie batter into the lined baking pan. Bake in the oven for 25 minutes if baking plain, or 28-30 minutes if using add ins (30 minutes for macadamia nuts). Rest on the counter for 10 minutes before topping with espresso powder, (if using). Slice and serve.
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Hmmmm, the holiday season is almost here! And we all know that chocolate is just as available and appreciated as the air we breathe during this time 
It’s also a cute and thoughtful gift to give to a friend or a loved one, and even more thoughtful when they are homemade! Which is why I made these yummy chocolate treats for two important people in my life, my trainer and my close friend who happens to be under the weather today 
Well good news! My trainer enjoyed them and my friend loved them! She even ate them slowly because she didn’t want the experience to end But take it from me, these are the yummiest chocolate treats I’ve ever had! The caramel creates a sweet and salty balance with the semi sweet dark chocolate, and the almond slivers in the middle gives it a perfect crunch. It’s pretty much everything you want in a chocolate treat, but be careful with these, they are addicting, so eat them in moderation Caramel recipe is also homemade, which can be found on my blog as well, and feel free to omit the coconut sprinkles 
Recipe: makes 12
1/2 cup dark chocolate chunks (I used Enjoy Life)
1/4 cup vegan caramel (type in “caramel” in the search bar for recipe)
1/4 cup almond slivers (or chopped almonds)
First, melt chocolate chips. You can melt them in the microwave, but I prefer to melt them on the stove because it gives me a smooth texture, which works a lot better when making these. Place a skillet on a stove top with 1 cup of water until it starts boiling, then place metal of glass bowl on top of the skillet ( No, you’re not placing the chocolate in boiling water lol). Place chocolate chips inside the bowl and stir consistently with a wooden spoon until fully melted and set aside.
Place 1 tbsp of the melted chocolate in a silicone muffin cup or tray. Then add a sprinkle of almond slivers and 1/2 a tsp of caramel. Top the caramel with 1 tbsp of melted chocolate and repeat the process for the remaining chocolates.
Place in the freezer for 20 minutes and devour when ready.
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Cookies! Yup, that explains it all, I mean who can say no to yummy chewy decadent cookies? And they are also healthy? Bingo!
These cookies are incredibly satisfying and also freeze well so they can last you for a couple of months, while still maintaining its soft and chewy texture.
I actually made these for a friend, but you bet I ate a few pieces, I mean I have to sample my product right? I used hazelnut flour in this recipe and it gave these cookies a unique and fragrant flavour, which is a good break from the typical almond and coconut flour cookies.
Recipe: adapted from the Paleo Indulgences cookbook, makes 12 cookies
Dry Ingredients:
2 1/4 cups organic hazelnut flour
2 tbsp organic arrowroot starch
3/4 tsp gluten/aluminum free baking soda
Pinch of sea salt
Wet Ingredients:
2 organic cage free eggs
2 tsp organic pure vanilla extract
1/3 cup organic pure maple syrup
1/4 cup organic coconut oil (melted)
Add in:
1/2 cup organic dark chocolate chunks (I used Enjoy Life brand)
Pre-heat oven to 350°.
Place dry ingredients in a medium bowl and whisk well to combine.
Add in the wet ingredients, except the coconut oil, to the dry and blend well with a hand mixer or a wooden spoon.
Slowly pour in coconut oil while mixing and blend well.
Stir in chocolate chunks.
Drop rounded tablespoons of dough onto a parchment lined baking sheet.
Bake for 10-12 minutes, or until edges are browned and center is set.
Let cookies cool for 5 minutes and enjoy!
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It’s Friday! Whoot whoot! And since I love Fridays, I decided to make these yummylicious chocolate dessert cups because I love the heck outta chocolate This yummy chocolate creamy dessert can be enjoyed after a meal, or as a sexy dessert for date night, so get naughty These are also dairy free, paleo, vegan, and nut free! So you really can’t go wrong with it if you have any food intolerances or allergies, and you basically only have to rely on your tastebuds to do the judging. Have a great day everyone! Cheers
Recipe: makes 8
1/3 cups diary free chocolate chunks (i used enjoy life)
1 can full fat organic unsweetened coconut milk (thai kitchen is a good brand)
1/2 tsp organic pure vanilla extract
Fresh berries
1 organic stevia sachet (or more depending on how sweet you want the cream)
Place coconut milk in the refrigerator overnight (you don’t have to take it out of the can).
Next, melt your chocolate in the microwave for 1 minute. You can add 1/2 tsp coconut oil if you want it smoother.
When melted, place 1 tbsp of chocolate in individual silicone muffin cups. (You could use paper or foil cups, but I find the silicone cups easier to use). Use a pastry brush to evenly spread out the chocolate on all sides of the silicone cups.
Place in the freezer until firm, (mine firmed up in 15 minutes)
Meanwhile, make your coconut whipped cream. Take out your coconut milk from the refrigerator and scoop out the coconut cream from the top of the can, it should have formed a thick cream. Make sure you keep the water at the bottom of the can separate from the cream when scooping it out.
Place your coconut cream in the bowl and whip it with a hand mixer. Add vanilla and stevia and whip again until a whipped texture forms.
Place whipped coconut cream in a pipping bag. You can also place it in a ziplock bag and make a small incision at the tip.
Take chocolate cups out of the freezer and slowly take it out of the silicone cups, (if you take them out un a hurry they will break).
Add the coconut whipped cream into the cups and top with fresh berries.
Enjoy!
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Friday funday whoot whoot! We are having a potluck at work tomorrow and this is what I’m bringing! I had to make this last night because I work till late tonight and I’m at it again bright and early the next morning, which wouldn’t give me time to make anything. Good thing this potluck is on my cheat day! Although everything would be eaten in moderation (yes everything!!) I definitely tasted this pie and it was so yummy and light I wanted to smash it all in my face
Isn’t it fun to look at? I hope my co workers love it as much as I love them!
Recipe: modified from thehealthyfoodie.com
Crust:
1 1/2 cups brown rice flour
2 tbsp crushed pecans
2tbsp unsweetened shredded coconut
1 tbsp organic coconut oil
2 tbsp organic raw honey (melted)
1 tbsp organic blackstrap molasses
1/4 cup organic unsweetened apple sauce
1/4 tsp sea salt
1/4 tsp ground cinnamon
Chocolate mousse filling:
1 ripe organic avocado
2 cups organic unsweetened coconut cream (place 2 cans of full fat coconut milk in the refrigerator overnight and scoop out the cream from the top of the can)
3/4 cup raw cacao powder
1/4 cup organic pure maple syrup
2 tbsp organic raw honey (melted)
1/4 tsp sea salt
Pinch of cinnamon
A splash of organic pure vanilla extract
Chocolate drizzle:
1 tbsp organic raw honey (melted)
2 tbsp organic coconut oil
1 tbsp raw cacao powder
Topping:
A ton of berries! Whatever you prefer, go berry crazy
Pre-heat oven to 350°F.
Mix all crust ingredients in bowl until a brown crumbly batter forms.
Transfer crust into a greased baking dish and mould crust until the bottom and the sides are covered (sides should be about an inch high).
Place crust in the oven and bake for 10 minutes or until golden brown.
Take crust out of the oven when ready and let it cool for 10 minutes.
Chocolate mousse filling:
Place all ingredients in a food processor or blender and purée until a fluffy mousse texture forms.
Pour mousse into the pie crust and spread it out until the entire crust is covered.
Topping:
Place your berries of choice on top of the mousse. Try to get them as close together as possible.
Chocolate drizzle:
Mix ingredients in a mug and drizzle chocolate on top of berries using a teaspoon.
Place the pie in the refrigerator for 2 hours or the freezer for 45 minutes for the chocolate mousse filling to set properly prior to serving.
Enjoy when ready! You can store this in the refrigerator or freezer, and it should keep for about 5 days.
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Omg! I made these a while ago and I wonder why it took me so long to post it. Turns out I lost the photo in a separate album and my meddling on my ipad finally found it! I’ve always loved snickers, but sadly, they also loved me But when I came across this awesome recipe on proteinpow.com I was ecstatic! They are so easy to make and have no added sugars or junk! 100% clean chocolate goodness, but of course you already knew that
Recipe:
Bottom layer:
8 organic medjool dates (pitted)
1/3 cup almonds
1/2 a scoop of gardens life raw chocolate protein powder
2 tsp organic raw cacao powder
Mix ingredients in a food processor and spread out batter on a baking dish lined with parchment paper.
Press down to form a flat surface.
Middle layer:
1/3 cup organic raw peanut butter (I used President’s Choice)
1 scoop garden’s life raw vanilla protein powder
1/4 cup raw macadamia nuts (alternatively you can use raw peanuts)
1 stevia sachet
1/4 cup water
Mix ingredients in a bowl with a wooden spoon and spread on top of bottom layer.
Top layer
8-12 squares 85% organic dark chocolate or dairy free chocolate (I used President’s Choice organic extra dark chocolate)
Melt chocolate over low heat in a saucepan and spread evenly on top of the middle layer.
Place mixture in the freezer for 20 minutes.
Cut into squares when ready and enjoy. They are slightly messy so be cautious while cutting them. It’s slightly annoying when it gets everywhere but so delicious so it is worth it
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All you need is love, but a little chocolate every now and then doesn’t hurt Give your tummy some good old chocolate loving with these healthy Reese’s peanut butter cups and tell cupid to get lost
Agenda for today: massage appointment at noon, then dinner plus these reese’s chocolate cups with my ladies tonight at my place! And we won’t be watching the notebook! Spend today with the people you love, but self loving always comes first!
Recipe (makes three servings):
Bottom layer:
4 tbsp organic raw peanut butter
2 tbsp melted organic coconut oil
1 organic stevia sachet
Top layer:
1 tbsp raw cacao powder
4 tbsp organic raw peanut butter
2 organic stevia sachets
1/4 tsp organic pure vanilla extract
1/8 tsp ground cinnamon
Mix all bottom layer ingredients in a bowl and pour mixture into a silicone muffin tray. Place in the freezer for 10 minutes until set.
Mix top layer ingredients in a bowl and pour on top of the bottom mixture (it should be set at this point). Place mixture back in the freezer for another 10 minutes or until mixture is set.
Enjoy when ready!
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