dessert

Creamy Avocado Pops

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INGREDIENTS

  • 2 small-med avocados

  • 1/4 cup honey (optional & to taste)

  • 1 cup almond milk

INSTRUCTIONS

1. Blend all ingredients in a food processor or blender until smooth.

2. Pour into 3-ounce cups and insert popsicle sticks in the middle. 

3. Place in freezer for 4 hours or until completely frozen. Enjoy

Get the Layered Look

Fill bottom half of cup with avocado mixture and top half with almond milk. Insert popsicle sticks and freeze. For diagonal layering, angle cups in an ice tray and freeze avocado layer first. Before avocado freezes completely, insert sticks. Add almond milk layer after avocado completely frozen.

Variations

  • Try coconut milk, banana, milk or other nut milk

  • Matcha = add 1 tablespoon matcha powder

  • Chocolate = add 1 tablespoon cocoa powder

  • Key Lime Flavor = add 1 drop lime essential oil and dash of vanilla

Fudgy Protein Brownies

Photo by hookmedia/iStock / Getty Images

INGREDIENTS

  • 1 cup all-natural nut butter (peanut, almond, or sunbutter)
  • 4 bananas
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate protein powder 
  • 1/2 cup dark chocolate chips
  • 1/2 cup pecans, chopped

INSTRUCTIONS

  • Preheat oven to 350. Line an 8x8 pan with parchment paper or slick with a little avocado oil.
  • In a small saucepan over low-medium heat, melt the nut butter.
  • In a mixing bowl, mash the bananas, cocoa powder, protein powder and nut butter until combined. Stir in chocolate chips.
  • Pour into pan, sprinkle with nuts and bake for 25 minutes. Remove from oven and let cool completely before serving.

Makes 16 2x2 brownies. Recipe modified by That Clean Life.

Brown Rice Treats

INGREDIENTS

  • 3 cups brown rice crisp cereal, unsweetened

  • ¼ cup toasted almonds, coarsely chopped

  • 2/3 cup almond butter

  • 1 cup brown rice syrup

  • ½ teaspoon vanilla

  • ¼ teaspoon sea salt

INSTRUCTIONS

  • Place brown rice cereal and toasted almonds in a big bowl
  • Heat brown rice syrup, and sea salt over medium heat for 5 minutes, stirring when it starts to bubble. Stir in almond butter until well-mixed. Remove from heat.  
  • Add vanilla extract
  • Add syrup mixture to dry ingredients and mix well
  • Press into oiled or parchment-lined 9 X 9-inch pan. Cool completely, cut, and serve

Makes 9 Servings

Recipe Modified from The Natural Epicurean

 

 

Miso Baked Pears

Try these for dessert, as a snack, or serve on top of salad. The sweet white miso mimics the tangy and salty blue cheeses often paired with pears. You can find miso in the refrigerated/dairy section at Whole Foods or Central Market.

INGREDIENTS

  • Asian Pears - nice and ripe

  • Sweet White Miso 

  • Fine Sea Salt

     

    INSTRUCTIONS

  • Preheat oven to 350

  • Cut pears in half and scoop out the core and seeds

  • Place a dollop of sweet white miso in the area scooped out

  • Sprinkle the pear halves with a pinch of sea salt

  • Bake for 15-20 minutes

 

Carrot Bread

On this rainy day, we wanted a little comfort food for breakfast. WARNING: This recipe contains sugar. (gasp!) Sweet is one of the 6 tastes according to Ayurveda, an ancient medicinal practice. In the right dose, sweetness promotes happiness, contentment, calmness, cheerfulness and love. Are we saying eat sugar every day? No, of course not. Let's not overthink this too much, OK. As always use the best ingredients you can afford and find. This recipe is delicious with a cup of tea and a good book. 

INGREDIENTS:

  • 1/3 cup organic brown sugar
  • 2/3 cup organic cane sugar
  • 2 cups all-purpose gluten-free flour
  • 1 cup shredded carrots (we used carrots from Farmhouse Delivery)
  • 3/4 cup coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 pasture raised eggs 
  • 1/2 cup chopped cashews
  • 1 teaspoon vanilla
  • pinch of salt

INSTRUCTIONS

  • Combine sugar, eggs, oil, and vanilla in a bowl. Whisk until well combined. 
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 
  • Mix in carrots and nuts. 
  • Pour into bread pans and bake at 350 degrees for about 45-55 minutes. 

Ancho Avocado Chocolate Tart

CRUST INGREDIENTS

  • 1.5 cups raw walnuts, soaked and toasted
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping (packed) cup pitted dates, soaked and drained
Photo by Michael Schott/iStock / Getty Images
Photo by Michael Schott/iStock / Getty Images

CRUST INSTRUCTIONS

  • Toast your walnuts in a dry saute pan over medium heat.
  • Combine walnuts with pitted dates in a food processor until smooth.
  • Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

  • 3 large ripe avocados
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup (raw pure unsweetened high-quality cocoa)
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ancho chili powder (optional)
  • 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

  • 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)
  • 1/2 tsp vanilla
  • 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)


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