Chocolate Avocado Pudding

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I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form. ¬†This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it ūüôā

Chocolate Avocado Pudding

2 avocados, ripe

2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)

6-8 T of cocoa powder

1 tsp vanilla

In a food processor, cream avocado & banana together until smooth.  Make sure to scrap down the sides and mix thoroughly.  Add the cocoa powder & vanilla and pulse until smooth.

Chill in the refrigerator before serving.

Enjoy!

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Banana Muffins, Version 2 (with mini chocolate chips!)

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I’ve been making my banana muffin recipe for months now and have tweaked it a little bit over the months, resulting in a better muffin (I think). ¬†Plus, I sometimes add chocolate chips to the muffins to make them more dessert-like. ¬†Chocolate makes everything better.

Banana Muffins, Version 2

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

3 tablespoons of coconut palm sugar (or 1 T of honey)

2 tablespoons of coconut oil (softened)

6 tablespoons of Flaxseed meal

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

1/4 cup of mini chocolate chips (optional)

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Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Cream the bananas & eggs with a hand mixer in a large mixing bowl.  Mix in vanilla, coconut oil, & coconut sugar.

Add in almond flour, salt, flaxseed meal, and baking soda and mix well.  Mix in nuts & chocolate chips.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

Enjoy!

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Paleo/Primal Chocolate Banana Cheesecake

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For lack of a better term, I’m going to call this a cheesecake without the cheese. ¬†The original recipe was for a flourless chocolate cake, but once it was chilled, the texture was much more like a cheesecake.

Fair warning: ¬†You MUST like the flavor of banana to like this cheesecake. ¬†I found the first bite tasted strongly of banana, but afterwards, it was more chocolate tasting. ¬†I really liked this cake (as did my 18 month old) but my husband wasn’t a fan, since he doesn’t really like bananas.

This is a really great cheesecake for those watching their dairy intake. ¬†It’s rich and smooth and just plain yummy!

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Chocolate Banana Cheesecake

10 oz of dark chocolate (I used 80% dark)

1/2 cup of coconut oil (or butter, if you eat dairy)

3 very ripe bananas

4 large eggs

Preheat the oven to 350 degrees. ¬†Grease a 9 inch cake pan (or springform pan, if you’ve got it).

Melt chocolate.  I broke up the chocolate bars and melted them in a pyrex dish on my stovetop.

Cream your butter or coconut oil with a hand mixer.  Add bananas in, one at a time, and cream together.  Add eggs in one at at time, cream.  Pour in melted chocolate and mix together until blended.

Pour batter into the cake pan.  Bake for 25-30 minutes, or until the cake sets.  Let the cake cool a bit in the pan before transferring it to a plate.  It tastes best served cold.

Enjoy!

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Grain/Gluten Free Banana Muffins

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This recipe was originally a bread recipe, but I like muffins better. ¬†There’s just something about a lightly toasted muffin with butter slathered all over it for breakfast.

Banana Muffins

3 very ripe bananas

3 eggs

2 teaspoons of vanilla

1 tablespoon of honey

1/4 cup of coconut oil (softened)

2 cups of almond flour

1/2 teaspoon of salt

1 teaspoon of baking soda

1/4 cup of chopped walnuts

Preheat oven to 350 degrees. Line your muffin pan with paper muffin liners.

Add the bananas, eggs, vanilla, honey and coconut oil in a food processor and pulse until the ingredients are combined.

Add in almond flour, salt and baking soda and pulse a few times.  Mix in nuts.

Spoon batter into the muffin cups, until mostly full.

Bake for about 30 minutes or until muffins are golden brown and a toothpick comes out clean.

Remove from oven and allow to cool.

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