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- Hey Munchies! Welcome, if you're new, I'm Alyssia.
If you don't already know, I live in California,
and a huge benefit to being here, avocados.
We can get them year round pretty easily,
but they get ripe and more affordable in the summer,
so I like to go avocado crazy.
Today I am giving you five cool recipes using avocado here,
along with a few others and they are all available
in a free ebook that you can download.
Link is in the description.
First, let's start with a sweet avocado truffle.
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I'm starting out by blending up some avocados,
coconut oil, maple syrup, and salt.
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Then I can add that into a bowl with cacao powder
and use a hand mixer to integrate,
gradually adding that cacao powder as I go.
It will be thick and sticky.
Freeze that mixture for about 10 to 15 minutes
to let it firm up.
Then I use a cookie scoop and roll into balls,
followed by your favorite toppings.
I went with coconut shreds,
cacao powder, and sprinkles.
Store those babies in the fridge or freezer
and pop whenever your sweet craving hits.
So cool and honestly you'd never even know
there was avocado.
They are rich and satisfying like a truffle should be.
Most truffles, even avocado truffle recipes that I've seen,
need actual chocolate chips or vegan ones.
I love that this just uses cacao powder
so you can be in control of that sugar content.
And, they're still vegan.
How about a savory recipe? Avocado corn cakes.
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I mashed an avocado in a bowl, and then whisked in an egg.
I add corn kernels, oat flower, baking powder,
garlic powder, and salt n' pep.
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Heat your skillet over medium high heat.
Add a bit of oil or spray, and scoop
some of your corn cake mixture on.
I like to use an ice cream scoop for easy measuring.
Cook three to four minutes and then flip to the other side.
Holy moly these are tasty! They're great savory.
Load 'em up with more guac, sour cream, or salsa,
or even maple syrup for a sweet and savory kick!
When filming my team actually preferred
the sweet and savory option.
They're seriously hard to stop eating.
Corn is naturally sweet so adding a bit more
from the syrup really takes these to a new level,
perfect for any meal of the day.
Thumbs up if you are an avocado fan.
We know that avocado works well with chocolate
but did you know you can use avocado
as the base to your chocolate frosting?
Say what?!
To a blender, add avocados, cocoa powder, vanilla, and salt.
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Then, transfer to a bowl and add in powdered sugar
or sugar-free powdered sugar, adjusting sweetness to taste
as well as texture using the milk.
Then you can use that to frost
your favorite cakes or deserts.
You would never know that the avocados was there.
Fool your friends and they'll be saying (claps) bravocado!
It's smooth, chocolatey, and you don't really
taste the avocado but it is fresh.
My favorite thing is that this frosting can
totally maintain its form as a buttercream pipe frosting,
or it can just be spread onto a cake and covered completely.
If you're liking these recipes be sure to subscribe
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Okay, back to savory.
My low carb munchies will like this one.
Use your avocado as a hamburger bun.
I definitely didn't make this up,
but I've been seeing it pop up online
and I had to try it myself.
I took an avocado, cut it in half,
and leveled off the bottom of one side for my bottom bun.
Then I can layer on my burger and favorite toppings.
Top it off with another avocado half and some sesame
and poppy seeds to really complete the look.
This is admittedly easier to eat
with a fork and knife but man, it is a fun one.
What a great way to switch up the
lettuce wrap and get more flavor in there.
Okay. Last one here is this avocado lime poundcake.
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I whisked together oat flour, baking powder,
baking soda, and salt.
I separate some eggs and beat together the egg whites.
I add half of the sugar or sweetener
and beat to stiff peaks.
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Then I added avocado puree and coconut oil,
whipping until smooth and integrated.
The rest of the sugar goes in and then the egg yolks,
almond milk, vanilla extract, lime zest and juice.
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Fold in half of the flour mixture
before integrating the rest.
Don't over-mix, we want this to be fluffy.
Transfer to a loaf pan and top it off
with some coconut flakes.
Cover with foil and bake for about an hour
and then you can remove the foil
and finish backing to brown at the top.
It should be spongy and spring back when touched.
While it bakes I make the lime glaze with powdered sugar.
Again, you could use sugar-free and lime juice.
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Once it's cool enough to pop out,
I like to line the pan with foil for easy removal,
you can add the glaze and enjoy.
This is so delicious.
It takes like a poundcake but
that lime flavor is so prevalent.
The avocado is subtle and mostly contributes
to the moist texture of the cake.
People love it when I say moist.
Moist. Moist.
But seriously, if you're looking for a poundcake
without the pound of butter, here's your option.
Remember, all of these recipes, plus a few more,
there are some avocado fries, and avocado hummus as well,
are in that free ebook.
The link is in the description.
I also have an avocado ice cream recipe
and my brand new frozen treats ebook
that came out a few weeks ago.
You can get 10% off any ebook or package of your choice
with the code, "avocado" at checkout,
at mindovermunch.com/ebooks this week only.
Thanks so much for being here, I'll see ya next week,
and remember, it's all a matter of mind over munch.