March | 2012 | Sweatpants and Superfoods

Chocolate {Avocado} Cupcakes

If I want something, I’m not one to deprive myself. However, I will make a diligent attempt to find or create a healthier version. I had been thinking about making something chocolate for a while, and as stared at my cans of raw cacao powder and carob powder, I wondered what could become of them. I settled on the cacao powder and set out to doctor a cupcake recipe into something completely vegan and different, while maintaining elements of healthy and delicious.

ingredients

1 cup avocado, well mashed (about 1 medium avocado)

1 1/2 cups whole wheat flour

1 cup raw sugar (turbinado)

1/8 cup coconut oil (melted)

1 cup water

1 Tbs white vinegar

4 Tbs raw cacao powder

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt (scant)

1 tsp vanilla

1. Preheat oven to 350. Line cupcake pan with cupcake liners. {This recipe can also be used to make a small cake}

2. In a small bowl, mix the flour, cacao powder, baking powder, baking soda, and salt. Set aside.

3. In a larger bowl, whisk together the avocado, oil, sugar, vinegar, and vanilla. Then add the water and whisk again. Add the dry ingredients to the wet mixture and whisk until the batter is smooth.

4. Pour the batter into the liners and bake for 25-30 minutes, or until a cake tester/toothpick comes out clean. Let the cupcakes cook for at least 10 minutes before serving. This recipe makes 12-14 cupcakes.

***to make icing… in a small bowl whisk together 3 Tbs of powdered sugar and 2 tsp of soy milk. {for chocolate icing, add 1 tsp of the cacao powder} … just dip the tops of the cupcakes into the icing after they have cooled***

The whole family liked them and, as I’ve said before, I feel much better giving my toddler treats like these rather than processed desserts or recipes made with butter, eggs, etc. Try them, I think you’ll be surprised!

Motivation Monday

No Bake Cherry Thumbprints

Here, in the midwest, the weather has been amazing all week. It is out of character, even for Chicago! The windows are open and my house finally has a chance to get some fresh air. The last thing I want to do in warm weather is to be using the oven, but yet I still wanted to make something to satisfy my sweet tooth. I picked up some almond butter and cherry preserves, and searched my cabinets for no-bake ingredients. Note: you’ll have to get your hands dirty on this one!

ingredients

1 1/2 cups almond butter (this was pretty much the entire 10oz jar)

3/4 cups pitted dates

3 cups rolled oats

1/2 cup shredded coconut (I cook with unsweetened)

1 Tbs orange juice

1/2 tsp cinnamon

jar of preserves (I used cherry for these cookies, but they taste great with raspberry, apricot, strawberry…)

optional: 1-2 Tbs chia or flax seeds for an added health and energy boost!

what to do…

1. Soak the dates (I pitted and chopped them in quarters) in hot water for about 15 minutes. Meanwhile, measure the rolled oats and process them in a food processor until theyre coursely chopped (it’s fine if you have some whole oats left). Place the oats into a large mixing bowl.

2. Put the dates, along with 1/2 cup of the water they were soaking in, into a food processor and blend until smooth. Pour the date mixture into the bowl with the oats, and add the cinnamon, orange juice, almond butter and coconut. (You can add the chia seeds or flax seeds at this time). Mix with your hands and knead the mixture until its blended and forms a large ball.

3. Roll the ‘dough’ into 1-2″ balls and place them onto a baking pan lined with foil or parchment paper. Press your thumb into the middle of each ball, creating an indentation. Spoon some preserves into the middle of each cookie, and chill the cookies in the fridge for at least 1/2 hour before serving.