Snacks & Desserts

Avocado, Banana & Pistachio Soft Serve Ice Cream

  • ½ teaspoon pure vanilla extract
  • 1 tablespoon shredded coconut
  • ¼ teaspoon almond extract
  • ¼ cup pistachios, shelled
  • 2 frozen bananas
  • ½ avocado

Freeze the bananas at least 1 day ahead. It is best if you cut them in half before freezing. Put all the ingredients except a few pistachios in the blender.

Blend until it’s completely smooth and runny. If it is too runny or soft, spoon it in a bowl and place in freezer for 15 minutes. Otherwise, top with the remaining pistachios and enjoy!


Minty Cocoa Berry Smoothie

  • 1 cup unsweetened milk, Almond, soy, or your choice of non-dairy milk
  • 1 cup Fresh Spinach (or 1/2 cup frozen chopped)
  • ½ cup frozen organic Blueberries
  • 2 TBSP Old fashioned oats
  • 1 tsp Dark Cocoa powder
  • 3 mint leaves

Add all ingredients to a blender and blend until smooth.  Add ice as needed for the consistency and enjoy.


Chocolate Avocado Pudding

Serving Size: 2-4

  • 1 + 1/2 ripe California Avocado, peeled and flesh removed from pit
  • 1/3 cup cocoa powder, not Dutched
  • 1/3 cup pure maple syrup, honey, agave nectar
  • 1/4 cup coconut milk
  • 2 tsp vanilla extract

Note: There might not be enough liquid for some food processors/blenders. My NutriBullet did not have enough liquid, even with the additional coconut milk. I had to use the VitaMix Blender and it worked well.

Place all ingredients in a blender or food processor. Add another 1 – 2 TBSP of coconut milk, if needed. Blend until smooth and fluffy. Do not let it run to long or it will heat the pudding. Serve immediately or refrigerate.


Hummus Brownie Bites

Serves: 12 (2 bites each)

  • ⅓ cup mini chocolate chips, dark chocolate or semi-sweet
  • 1 ripe banana, peeled and mashed (about ½ cup)
  • ½ cup cocoa powder, not Dutched
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Powdered sugar (optional)
  • ½ teaspoon baking powder
  • ½ cup whole wheat flour
  • ½ cup granulated sugar
  • ½ cup classic hummus
  • 3 large eggs, beaten
  • ¼ teaspoon salt

Note: You can leave out the flour for a gluten-free version. They will be denser and have a more fudgy texture. Based on a recipe from Meal Makeover Moms.

Preheat the oven to 350°F. Spray 24 mini muffin cups well with nonstick cooking spray and set aside. You can also use paper muffin liners.

Combine the flour, cocoa powder, sugar, baking powder, cinnamon, and salt in a large bowl until well combined.

In a separate bowl, whisk the eggs, banana, hummus, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter evenly into the prepared muffin cups. Bake 12 to 14 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and cool for 5 minutes. Remove the brownie bites and cool an additional 5 minutes. Sprinkle with powdered sugar before serving. (Cool completely before sprinkling or it will melt.)