Avocado Chocolate Cake

CREDITS TO  LIZ SHAW, MS, RDN, CLT   SERVES 4-6

CREDITS TO LIZ SHAW, MS, RDN, CLT

SERVES 4-6

ingredients:

2 cups rolled old fashioned oats

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3 tablespoons unsweetened cocoa powder

1 medium avocado, pureed

1 large egg (or 1/4 cup egg whites)

1 teaspoon almond extract

1 cup almond milk (or milk of choice)

1/4 cup pure maple syrup

1 pint Chocolate Halo Top

4 ounces 70% dark chocolate, chopped

 

directions:

  1. Preheat oven to 375*F.

  2. To a food processor (or blender), add oats and process until smooth, about 1 minute.

  3. Add in baking powder, baking soda, kosher salt and cocoa powder. Process until uniform consistency achieved, usually about 30 seconds.

  4. In a medium bowl, add pureed avocado, an egg, almond extract, almond milk, and maple syrup. Mix together with a spatula.

  5. Slowly add 1/4 cup of the oat flour mixture into the wet avocado mash. Mix together and continuing adding until all ingredients are combined.

  6. Pour batter and distribute evenly into four 3-inch round or rectangle cake pans sprayed with non-stick spray.

  7. Bake in the oven for 28 minutes, or until a wooden stick when inserted comes out clean.

  8. Let cool for 5 minutes on a wired rack.

  9. Take the Chocolate Halo Top out of the freezer to soften while cake is cooling.

  10. Add 1/2 cup serving to the top of each cake, or slather liberally on one cake and stack another cake on top. (This is great for sharing with a sweetie!)

  11. Garnish with chopped chocolate and enjoy!

Peanut Butter Chocolate Banana Pie

CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 8 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 8 SERVINGS

ingredients:

1 pre-made graham cracker crus

2 large bananas, very ripe

2 pints of Halo Top Peanut Butter Cup

whipped cream

banana, sliced

mini chocolate chips

 

directions:

  1. Slice the bananas into coins. Arrange the sliced bananas in the graham cracker crust.

  2. Let the pints of Halo Top thaw at room temperature for 30 minutes, then scoop into the graham cracker crust. Spread it out until smooth.

  3. Freeze for 6+ hours, or until completely firm.

  4. Serve with whipped cream, sliced bananas, and mini chocolate chips!

Tiramisu Cake

CREDITS TO  DESSERT WITH BENEFITS   YIELDS 8 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SERVINGS

ingredients:

Ladyfingers:

  • 6 tablespoons Coconut Flour

  • ¼ teaspoon Baking Powder

  • pinch of Salt

  • 3 Eggs, room temperature

  • ¼ cup Pure Maple Syrup

  • ¼ cup Coconut Oil, melted

  • 2 teaspoons Vanilla Extract

Filling and Toppings:

  • 3 tablespoons Brewed Espresso or Strong Coffee

  • 1½ tablespoons Golden Rum or Kahlua

  • 2 pints Vanilla Bean Halo Top, softened

  • 1 tablespoon Dark Cocoa Powder

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and spray an 8x5” loaf pan with cooking spray.

  2. In a bowl, whisk together the coconut flour, baking powder, and salt.

  3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.  Whisk until smooth.  Dump the dry ingredients into the wet ingredients and whisk until completely smooth.  Scoop batter into the prepared pan.  Bake for 25 minutes, or until the center is firm when tapped.  Transfer to a wire cooling rack and let cool completely.

  4. Line the 8x5” loaf pan with plastic wrap (for even easier removal later, line one way with parchment paper too).

  5. In a small bowl, stir together the espresso (or coffee) and rum (or Kahlua).

  6. Slice the loaf into 16 “fingers.”  Line the loaf pan with 8 “fingers,” then drizzle on about half of the coffee/rum mixture.  Scoop one pint of Halo Top over the fingers and spread it out to an even layer. Dust half of the cocoa powder on top of the ice cream.  Place the pan in the freezer for 1 hour.

  7. Line the remaining “fingers” on top of the cocoa powder, drizzle on the coffee/rum mixture, then spread the last pint of Halo Top on top to an even layer.  Dust the remaining cocoa powder on top and place the pan in the freezer for 2 hours.

  8. Slice the Tiramisu into 8 squares or 8 slices.

  9. Serve immediately.  Enjoy!

Spekkoek

HT19_NL_Spekkoek_1080x1080px.jpg

ingredients:

1 tsp. cinnamon

1/2 tsp. cardamom

1/8 tsp. cloves

1/8 tsp. nutmeg

10 eggs

2 1/4 cup butter

2 cups sugar

1 teaspoon vanilla extract

2 cups all-purpose

1 teaspoon salt

instructions:

  1. First, separate the egg yolks from the egg whites.

  2. Second, mix the butter, vanilla, and sugar in another bowl. Then add the egg yolks one at a time until fully mixed. 

  3. In a separate bowl, mix the egg whites until they form stiff peaks. After, fold the egg whites into the butter mixture. Slowly fold the flour and salt and into the butter mixture a little bit at a time.

  4. Divide in half. Add the spices to one part and mix.

  5. Preheat the broiler of your oven to 350 °F / 175 °C.

  6. Line the bottom of your springform with parchment paper.

  7. Take the springform and evenly spread about 2-3 tablespoons of the plain batter on the bottom. Bake the first layer for a few minutes. Once the plain layer is done, take it out of the oven and spread 2-3 tablespoons of the spice batter on the top of the first layer.

  8. Keep on repeating the process the springform is full.

  9. Trim off the edges to show off layers of the cake. Serve with scoops of Halo Top!

Chocolate Hazelnut Clusters

CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 6 CLUSTERS

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 6 CLUSTERS

ingredients:

Truffles:

3 pints Chocolate Halo Top, softened

2 tablespoons Nutella

6 Whole Hazelnuts

Round, Half-Sphere Silicone Molds with 12 cavities (https://www.amazon.com/gp/product/B01HNJEYBQ/)

Coating:

1 cup Crushed Waffle Cones

8oz Semi-Sweet Chocolate Chips, melted

1 tablespoon Coconut Oil, melted

3/4 cup Chopped Hazelnuts

directions:

  1. Place the silicone molds onto a baking sheet. Reserve space in your freezer for the baking sheet.

  2. Scoop the Halo Top into the molds and spread it out until it’s even.  Place the baking sheet in the freezer for 2 hours.

  3. Use a ½ tablespoon measure to scoop out wells in the center of each well of ice cream.  Spoon 1 teaspoon of Nutella into 6 of the wells, then press a hazelnut into each spoonful of Nutella.  Place the baking sheet in the freezer for 1 hour.

  4. Working quickly, transfer the frozen half-spheres of ice cream onto the baking sheet.  Place the half-spheres of ice cream onto the half-spheres with Nutella and the hazelnut to create an ice cream ball.  Place the baking sheet in the freezer for 1 hour.

  5. In a shallow dish, add the crushed waffle cones. Roll the ice cream spheres in the mixture until coated, place back on the baking sheet, and place in the freezer for 1 hour.

  6. In a small bowl, stir together the melted dark chocolate, melted coconut oil, and chopped hazelnuts.

  7. Pierce an ice cream sphere with a fork and spoon the chocolate all over the sphere, then place back on the baking sheet. Repeat this with the rest of the spheres.  Place the baking sheet in the freezer for 1 hour.  Enjoy!