Chocolate and Avocado?!

One of my favourite YouTubers Ingrid Nilsen (missglamorazzi) recently shared a video of easy and healthy spring recipes. I was sceptical and a little bit intrigued by the recipe for Dark Chocolate Peanut Butter Avocado Pudding because firstly it was a healthy dessert and I had never had chocolate and avocado together before. So of course I had to give it a go! 

This recipe was so so so easy and tastes incredible, and it contains healthy and highly nutritious ingredients! I would definitely give it a try if I were you! 

Also, check out Ingrid's video for more healthy recipes and while you are there check out her channel because her videos are awesome! www.youtube.com/user/missglamorazzi

It's your turn! 

Dark Chocolate Peanut Butter Avocado Pudding

2 ripe avocados

1/3 cup pure cocoa powder

1/3 cup pure honey

3 tbsp coconut oil

1 tsp vanilla extract

1/2 tsp chia seeds

1 tbsp Peanut Butter

Blend all the ingredients in a blender until smooth.

Spoon into a ramekin and refrigerate for 30 minutes. 

Serve with fresh raspberries and coconut.  

Enjoy!
Eat sweet, be sweet :)

Passionfruit and Strawberry Roulade

I had my family over for dinner the other night and I wanted to bake something a bit different that I hadn't baked for them before so I made them this roulade. I've made this recipe a few times now and it has always worked out perfectly and it's actually easier than it may seem.

Even though this is quite a summery dessert, you can change the fruit to what is in season or add chocolate depending on what you like and when you make it. This roulade is light and fluffy and fairly quick and simple to bake.

It's your turn!

Passionfruit and Strawberry Roulade

Melted butter, to grease

4 egg whites

1/2 cup raw caster sugar

1 teaspoon cornflour

1 teaspoon white wine vinegar

1 cup thickened cream

3/4 cup passionfruit pulp

1/2 cup strawberries, sliced

Icing sugar, to decorate

Preheat oven to 150°C. Brush base of a 25 x 30cm Swiss roll pan with melted butter to grease. Line base and sides with non-stick baking paper, allowing it to overhang.

Use an electric beater to whisk egg whites in a clean, dry mixing bowl until firm peaks form. Add sugar a tablespoonful at a time, whisking well between each addition, until just combined. Whisk for a further 2-3 minutes or until all the sugar dissolves, mixture is very thick and glossy and a long, trailing peak forms when the whisk is lifted. Whisk in cornflour and vinegar until just combined.

Spoon meringue mixture evenly into the lined pan and smooth the surface. Bake in preheated oven for 25 minutes or until surface is golden.

Gently turn meringue out onto a piece of non-stick baking paper. Peel baking paper carefully off base of meringue. Set aside for 10 minutes to cool.

Use electric beater to whisk cream until soft peaks form. Fold in 1/4 cup of passionfruit pulp. Spread cream mixture over meringue, leaving a 3cm border along far short side. Scatter strawberries evenly.

 Roll meringue up, beginning with closest short side.

To serve, dust with icing sugar, drizzle with remaining passionfruit and scatter extra strawberries.

Enjoy!
Eat sweet, be sweet :)

Recipe adapted from: http://www.taste.com.au/recipes/12482/meringue+roulade+with+passionfruit