Are you team avocado? We sure are! Our motto is basically avocado all day, everyday. And with this no-bake “cheese” cake you can enjoy your avo for dessert. Learn how easy it is to make when you watch the video then check out the recipe below.
- 12 vegan graham crackers
- 5 tbsp. coconut oil
- Zest of 1 lemon
- 1 ½ tsp. sea salt
- 9 dates, pitted
- Tart Filling
- 6 avocados
- ½ cup fresh-squeezed lemon juice
- ½ cup agave nectar
- 1 ½ tbsp. coconut oil
- Zest of 1 lemon
- 2 tsp. vanilla extract
- 2 tsp. salt
- Blackberries, split in half or whole
Combine graham crackers, coconut oil, lemon zest, salt, and dates in a food processor and blend until it reaches a sand-like texture.
- Press down your crust mixture into a 9-inch springform pan with the palm of your hand or the bottom of a round glass. Place your crust in the refrigerator until your filling is ready.
- To make the filling, combine the avocados, lemon juice, agave nectar, coconut oil, lemon zest, vanilla extract, and salt in a food processor and blend until it reaches a nice, smooth texture; pour over your crust. Shake your pan on the surface of a table to even out and smooth your filling.
- Place in the freezer for 3 hours or refrigerate for 6-8 hours.
- Once your cheesecake has set, take it out of your springform pan and place blackberries on the top. Then cut out a slice or 3 and enjoy.
- Desserts, Cheesecake
This is just the sort of the thing I crave as winter elides into spring. It’s not warm enough for “salad-salad” but all of the hot foods – soups, pastas, bakes – are getting old. Even if they are new. Do you know what I mean? The vegetable section of the supermarkets are really struggling …
Happy birthday to you! OK, so maybe it’s not your birthday, but it’s somebody’s birthday somewhere, so there’s a good reason right there to immediately bake a batch of these chocolate cupcakes smothered with homemade chocolate frosting. And when you have your first decadent bite, you just might drop the rest of your cupcake when you realize that they’re low-calorie and totally vegan, plus the frosting is made with avocados instead of butter!
The healthy fats in the avocado make these cupcakes as healthy as a bowl of kale and bean soup! OK, maybe not that healthy, but healthy enough to feel good about reaching for more. Each cupcake offers almost five grams of fiber and is just 230 calories. A real-deal chocolate cupcake is 459 calories! That’s a crime when you can make these chocolate gems.
Be sure to use ripe avocados for the frosting.
- For the cupcakes:
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1 cup white whole-wheat flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- For the frosting:
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F. Line a muffin tin with 12 paper or silicone cups.
- Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
- Beat in the sugar, oil, and vanilla until foamy.
- In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly beat the dry ingredients into the wet until smooth.
- Divide the batter evenly between the 12 cupcakes.
- Bake for 18 to 25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
- While the cupcakes bake, make the frosting. Scoop out the avocado flesh, and place in a food processor.
- Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.
- Frost the cooled cupcakes, and enjoy!
Source: Calorie Count
- Desserts, Cupcakes
- 12 cupcakes
- Cook Time
- 40 minutes
- Calories per serving
Using Paleo-friendly ingredients, our friends at PaleoHacks created a delicious breakfast burger with avocado buns.
Boost your metabolism and burn calories with this low-carb avocado breakfast burger. Loaded with omega-3, protein, and healthy fatty acids, it’s everything you need to set the tone for the rest of the day!
I’m all for adding more avocados to my diet because they make everything taste better. From beautiful avocado roses to coconut-crusted avocado fries to stuffed avocado boats – there is nothing this versatile fruit can’t do. So, when I heard that avocados are revolutionizing the burger scene, I had to try the latest and greatest Instagram food sensation: the avo-bun!
This low-carb, high-fat recipe swaps the classic burger bun with two halves of an avocado, resulting in a food-lover’s dream. Then to top it all off, crispy bacon and a fried egg are added.
To start, slice the avocados in half width-wise. Remove the pit and scoop the avocado out of its skin. Begin building your burger by adding the toppings of your choice and finish with a dollop of Paleo mayo or a slice of cashew cheese. Don’t forget to sprinkle some sesame seeds on top!
Eat with a knife and fork. This isn’t your typical burger “bun” and can get messy!
- 1 ripe avocado
- 1 egg
- 2 bacon rashers
- 1 red onion slice
- 1 tomato slice
- 1 lettuce leaf
- 1 tablespoon Paleo mayonnaise
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Place the bacon rashers on a cold frying pan. Turn the stove on and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is crispy.
- Remove the bacon from the pan and crack the egg into the same pan, using the bacon fat to cook it. Cook until the white is set but the yolk is still runny.
- Slice the avocados in half width-wise. Remove the pit and use a spoon to scoop it out of its skin.
- Fill the hole where the pit used to be with Paleo mayonnaise.
- Layer with lettuce, tomato, onion, bacon, and fried egg.
- Top with the second half of the avocado.
- Sprinkle with sesame seeds.