Avocado Fudge Sugar Free Dairy Free Food

AVOCADO FUDGE RECIPE BY TASTY

Steps:

• In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt.
• Blend until smooth, scraping down sides as necessary.
• Pour mixture into a parchment lined 8x8 inch (20x20 cm) freezer-safe dish and top with chopped walnuts and coconut flakes, or your favorite toppings!
• Freeze for at least 3 hours.
• Remove from freezer and cut into squares.
• Nutrition Calories: 1412 Fat: 123 grams Carbs: 80 grams Fiber: 9 grams Sugars: 61 grams Protein: 3 grams
• Enjoy!

AVOCADO FUDGE (SUGAR FREE DAIRY FREE)

Steps:

• Blend a really ripe avocado in the food processor.
• Melt the margarine (butter/ghee) on low heat.
• Add the carob powder and the stevia blend a little at a time until the lumps are gone. You may have to add a bit of water to make it creamy.
• Add to the food processer until blended and thick.
• Spread in a small container and place in the fridge to firm up.

AVOCADO FUDGE

Steps:

• In a medium saucepan, melt the margarine over low heat.
• Once the margarine is melted, puree the avocado in a food processor or blend until its totally smooth. Make sure no chunks remain.
• Put the avocado, vanilla and coco into the saucepan. Then add the sugar a little at a time.
• Once the sugar is all added the mixture should thicken up. Then add the nuts if using.
• Transfer this to a loaf pan and refrigerate until firm.
• It has to set up for quite a while other wise you won't be able to cut it into squares.
• Bon Appetit!

EASY VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
• Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
• Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
• Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
• Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
• While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
• Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
• Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
• Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
• Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.