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!

Note: You can use a muffin tin sprayed with non-stick spray too. Batter should make about 9-10 muffins.

Lemon Bar Cake

CREDITS TO  LIZ SHAW, MS, RDN, CLT   YIELDS 4 CAKES

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 4 CAKES

ingredients:

Option 1: Gluten Free Crust
1 cup oats
½ cup raw almonds
2 tablespoons canola oil (or oil of choice)
1 tablespoon agave (optional)

Option 2: Shortbread Crust
4.3 oz shortbread cookies
2 tablespoons margarine or butter

Filling
2 pints of Halo Top Lemon Cake
1 tablespoon crushed almonds or oats

directions:

  1. In a food processor, combine option 1 (oats, almonds, oil) or option 2 (cookies and margarine) and pulse until coarse-like consistency is formed.

  2. ine 4 ramekins with wax paper and firmly press 2 tablespoons or so of the mixture into the bottom of the dish. Freeze for 20 minutes.

  3. Remove ice cream 10 minutes before crust is ready to be used to let thaw.

  4. Use 1 cup of Halo Top Lemon Cake and slather on top of the crust.

  5. Top with crushed almonds or oats and freeze again until ready to eat.