Fudgy Avocado Brownies With Avocado Frosting

Ingredients

300 grams dark chocolate, chopped or chips
2 tablespoons coconut oil
2 medium hass avocados, pitted and peeled
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
3 eggs at room temperature
1/2 cup cocoa powder
1/2 cup less 1 tablespoon coconut flour

Instructions

Preheat the oven to 400 degrees F.
Line the base and sides of a 9×13-inch pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and blend until smooth.
Stir the avocado, honey, and vanilla extract into the cooled chocolate.
Add the eggs one at a time, making sure each is well mixed before adding the next.
Stir in the coconut flour and cocoa powder until the batter is smooth.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

One medium sized hass avocado, pitted and peeled
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup

For the Avocado Frosting

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or maple syrup if needed to taste.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.

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Cranberry Orange Muffins

Ingredients

11/4 cups all purpose flour
11/2 teaspoon baking powder
1 teaspoon salt
1/4 cup white sugar
1/4 cup brown sugar
11/2 cup fresh or frozen cranberries
Zest of one large orange
1 large egg
1/2 cup milk
1/4 cup vegetable oil

Instructions

Preheat your oven to 375 degrees F and prepare a 12-cup muffin tin with paper liners.
Add the flour, baking powder, salt, white sugar, and brown sugar to a large bowl and whisk to combine.
Add the cranberries and orange zest to the bowl and toss to coat with the flour mixture.
In a large pyrex or glass liquid measuring cup, add the egg, milk, and vegetable oil, whisking them together with a fork.
Add the wet ingredients to the dry ingredients and combine with a rubber spatula just until the flour disappears.
Scoop the batter into the muffin cups (filled about 2/3 full) and bake at 375 degrees F for 19-22 minutes or until a toothpick inserted into the middle of one muffin comes out clean.

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Chocolate Donuts With White Chocolate Glaze

Chocolate Donuts Ingredients:

1 cup almond flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons coconut oil
¼ cup honey
1 teaspoon apple cider vinegar
2 eggs separated
½ teaspoon pure vanilla extract

Instructions:

Preheat oven to 350 degrees F. Grease a 6-cavity donut pan and set side.
Separate eggs, whip whites until stiff peaks form, and set aside.
Combine almond flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
In a microwave safe dish, heat coconut oil and honey together until the coconut oil is melted (about 30-60 seconds). Stir until smooth.
Add apple cider vinegar, eggs yolks, and vanilla to the coconut oil and honey mixture.
Add dry ingredients and stir until combined.
Gently fold in egg whites until mixture is homogenous.
Evenly distribute the batter between the 6 donut cavities. Smooth out the tops of each donut.
Bake at 350 for 12-15 minutes or until the tops are set and golden brown.
Allow donuts to cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely.

White Chocolate Glaze Ingredients:

2 tablespoons coconut oil
2 tablespoons raw cocoa butter, grated
½ cup powdered sugar

Instructions:

While donuts are cooling, make the glaze.
Melt coconut oil and cocoa butter together in the microwave or on the stove over medium heat.
Stir until smooth and let cool for about 5 minutes.
Add powdered sugar and stir until combined.

Putting it together:

Pour glaze over cooled donuts and let stand at room temperature or in the refrigerator until hardened.
Store in an airtight container in the refrigerator for up to 5 days.