Saturday, September 21, 2013

Vegan Chocolate Avocado Cookies & Pumpkin Coconut Cups

Hello friends!!!! How is everyone doing? Well i hope everyone had a great weekend !!! 
Today I'm going to share some recipes for "Chocolate Pumpkin Cups" and "ChocolateAvocado     Cookies " I tricked my best friend into cooking with me ,so that I could take pictures hahahhahahaah . She was a great sport and I enjoyed cooking with her. We had a good time and we leaned a lot about different textures of vegan baking . Here are the recipes Ohhhh and my bestieee :)

{Vegan Chocolate Avocado Cookies}

Yield: 2 dozen cookiesPrep Time: 10 minutesCook Time: 10 minutes
Rich and chocolaty cookies that are made with avocado! These vegan cookies are divine! You will never know there is no butter in these babies!

1 1/4 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup Dutch processed cocoa
1/4 cup coconut oil
1/4 cup mashed avocado
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond milk
1/2 cup vegan chocolate chips

1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.

3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.

4. With the mixer on low, add half of the flour mixture. Add the milk and
 then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.

5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges,
 but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

------Pssssssss-hey guys I buy vegan chocolate chips and coconut oil @ Sprouts farmers market .

{Easy Pumpkin Coconut Butter Cups}

Coconut Butter - 1/2 Cup
Pumpkin Puree - 1/2 Cup
Raw Honey - 1 Tbsp
Pumpkin Pie Spice - 2 Teaspoons 
Chocolate Chips - 1/2 Cup Melted
1~Warm the coconut butter and mix it with room temperature pumpkin puree. 
2~Add the raw honey and pumpkin pie spice and mix thoroughly. 
3~Divide the mixture between 8 cupcake cups (use silicone cups paper gets a little messy) Spoon melted chocolate over each pumpkin coconut butter cup and chill in the fridge until set. 
                                      Serve and enjoy!

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