Aimee K. Hockett, MS - Nutritionist, Recipe Developer, Writer

Avocado Frosting


What was your favorite part of cupcakes or cake? I was always a big fan of the frosting. I have to say, one of the hardest swaps to investigate in my journey to healthier eating was frosting. What do you do without butter and powdered sugar? Honestly, they’re the main things! It’s hard to find something that matches up. While I haven’t quite found my perfect buttercream, this is a dark chocolate close second! I honestly could eat this on its own like pudding- and you totally can because it is full of healthy fats and low sugar. I love avocados, but it was a crazy notion to me a few years ago when I learned that you could make an avocado based dessert. It took a bit of experimenting to play with the flavor and get that rich chocolate instead of that underlying avocado taste. I have tried a few other avocado puddings and many of them still had that avocado flavor. I loved this frosting because there is no way to tell that there is avocado in it. All you get is creamy, delicious chocolate avocado frosting.

Luscious chocolate avocado frosting
Avocado Chocolate Frosting
Prep Time
20 mins
 
Course: Dessert
Servings: 1 cake
Ingredients
  • 1 large ripe avocado
  • 3 tbsp ghee
  • 4 tbsp coconut sugar
  • 5 tbsp cocoa or cacao powder
  • 1 scoop collagen peptides
  • 2 tbsp non alcoholic vanilla
  • 1 tsp tapioca starch
  • pinch salt to taste
Instructions
  1. Mash avocado and ghee together thoroughly (you can food process for a creamy texture if desired).

  2. Freeze your bowl and beaters for at least 15 minutes.. the longer the better

  3. Refrigerate your avocado and ghee during this time- I tried adding it to my bowl in the freezer and they both get too hard to beat. Refrigeration is your best bet.

  4. Setup your mixer and pull out your cold bowl, add the ghee and avocado. Beat on high.

  5. Add collagen, coconut sugar, vanilla and salt.

  6. Beat again until smooth and creamy. 

  7. Scrape the sides of the bowl and add half the cacao or coco powder and the tapioca starch.

  8. Scrape again and add the remainder of the cocoa powder.

  9. Beat again, making sure all the lumps are out. Taste test to check if it needs any adjustments.

  10. Spread onto a completely cool cake- if there is any warmth to your cake your frosting will not set properly and it will soak into the cake.

  11. Store in refrigerator to let it set for up to one week.

The Best Gluten Free Birthday Cake

The Best Gluten Free Birthday Cake Ever

What do you think about when you think of your birthday? How do you like to celebrate? Every birthday I always asked for chocolate cake. Over the years my health has changed and I could no longer eat that triple layer cake with hot fudge and chocolate chips for frosting. Growing to understand my food allergies was an emotional rollercoster, and would often leave me feeling conflicted and uncomfortable when menus and accommodations were so limited. Thankfully, over the years, this has improved on so many levels. I never back down from a challenge in the kitchen, it is one place I find myself to be very, very competitive. So, I decided to experiment with gluten free flours and eventually natural sugars only and grain free/low carb options. I vow that the adventure never stops, but I know and see that my tastes will continue to evolve. Now that I have discovered what foods had such a negative impact on my health, I feel such a difference in my position in that kitchen challenge. Things have gotten tastier, healthier and easier, but I never stop experimenting and wanting that chocolate cake. For years, I was on the hunt for the best gluten free birthday cake and one of my most casual cake baking experiences was the best yet.
Paleo chocolate raspberry birthday cake
 

The Best Gluten Free Birthday Cake I Ever Made

I eat chocolate almost daily, but these days, cake doesn’t often make it into my life. If I could eat chocolate cake daily, I would. As I continue to heal my body, I must choose what I eat very carefully. This year, I didn’t have to sacrifice my needs and I got to eat the best damn cake I ever tried. It was my quarter life crisis, so of course I had to take up that kitchen challenge and make something amazing. But seriously, this cake was even better than the hot fudge frosted one. I was ecstatic to use Simple Mills cake mix for my birthday cake. I had tried it before so I knew just the perfect way to turn it into the healthiest and best gluten free birthday cake ever with the most amazing avocado frosting. That’s right! Who here absolutely loves avocados? I adore them, and I’m so glad that I can turn my sweet tooth into a healthy one. 
*this recipe does include ghee (clarified butter), but you could swap for coconut oil. I chose to use ghee because it has that buttery flavor. When I use coconut oil, I usually opt for refined coconut oil as the extra virgin will result in a very sweet flavor and mask some of the chocolate goodness. 

The Best Gluten Free Birthday Cake Ever
Cook Time
25 mins
Total Time
1 hr 35 mins
 
Course: Dessert
Servings: 8 people
Ingredients
  • 1/3 cup ghee
  • 3 eggs
  • 1.6 cup coconut sugar +
  • 1 tbsp coconut sugar
  • 10 drops stevia OR
  • 1 tsp pulverized stevia leaf powder
  • 1/3 cup nutmilk (homemade tastes best)
  • dash sea salt (to taste)
  • 1 tbsp cacao or cocoa powder
  • 1 box Simple Mills Chocolate cake mix
Instructions
  1. Pre heat oven to 350 degrees F.

    Line the bottoms of two round 9 inch cake pans with parchment paper.

    Lightly grease with ghee and dust with coconut flour and cocoa powder.

    Put ghee, eggs, coconut sugar, stevia and nutmilk in your bowl and whisk thoroughly.

    Add 1/3 of the Simple Mills mix and the remaining cocoa powder and salt.

    Gently whisk to combine.

    Scrape the edges of the batter then gently incorporate the remaining ingredients into the bowl.

    Before dividing up the batter evenly between both pans, make sure to scrape the edges one last time to make sure all ingredients are properly incorporated- this step cannot be skipped.

    Bake for 20-25 minutes, or until a knife poked in the center comes out clean.

    Let cool for at least 20 minutes before it is ready to transfer.

    With a knife, loosen the edges of the cake from the pan, then flip them onto separate plates and peel off the parchment paper.

    Decorating:

    When the cakes are fully cooled down, spread a thin layer of avocado frosting (use about 1/4 or 1/3 of your batch) onto the flat sides. Stick each in the freezer for 5 minutes or until slightly hardened.

    Spread raspberry sauce on the bottom slice that is on your chosen serving plate and very carefully transfer the other layer, frosted side down on top of the raspberry frosted layer. Place back in the freezer for 5 more minutes.

    Take your cake out and finish frosting the outside with the remaining chocolate frosting.

    Again, freeze and once set, drizzle almond butter around the sides.

    Freeze for 15 minutes for your almond butter drizzle to set. Then add more raspberry sauce on top- you want to make sure your almond butter has set so that your raspberry sauce does not drip down the sides.

 
 
 
 

No Bake Energy Bites

This is my favorite chocolate recipe that I developed. It is better than coffee and low in sugar. Two things I am prone to be sensitive to. Instead of coffee, I start my day with these no bake energy chocolates to get me focused and energized. 
 
One of the worst symptoms I have experienced in the past has been irregular blood sugar levels. As a serious chocolate lover, it has been hard to find an option that is healthy, affordable and not filled with fake sweeteners or too much sugar (even in natural forms). Developing this recipe not only allows me to indulge in my favorite food and avoid any sugar crashes. I can eat what I love without regret or guilt. I have found these no bake energy bites are fantastic if you are trying to cut back on your caffeine intake or if you are looking for a mid afternoon pick me up.
 Easy DIY Energy Chocolates

This is the tray I use for my chocolates, I got it at Michael’s craft store, and it is actually a silicone brownie tray. Each mold will hold about 2 tablespoons. If you are using a smaller chocolate mold or muffin cups, be mindful of the amounts you use to fill each cup so you can have even amounts across each one.

No Bake Energy Chocolates
Prep Time
30 mins
Total Time
30 mins
 
Course: Dessert
Servings: 10
Ingredients
Shell
  • 1 bag 8.8 or 9 oz 100% cacao mass unsweetened
  • 2 tbsp cacao butter
  • 1 tsp pulverized stevia leaf powder
  • 1/4 tsp salt
Filling
  • 1/4 cup raw honey
  • 2 tbsp collagen peptides
  • 1/4 cup mct or coconut oil
  • 1/3 cup cashew or almond butter
  • 1/4 cup hemp seeds
  • 2 tsp non-alcoholic vanilla extract
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
Instructions
  1. At low heat, slowly and gently melt cacao mass and cacao butter over double boiler. Once melted, take off the heat.

  2. Stir in the stevia and salt until all ingredients are smoothly incorporated.

  3. In a separate bowl, add honey, collagen and mct or coconut oil.

  4. Mix these ingredients until smooth.

  5. Add the cashew butter, hemp seeds, vanilla, salt, cocoa powder and mix until well incorporated.

  6. Set aside until the shell is prepared.

  7. With about half of the melted chocolate, pour the same amount of chocolate in each mold of a silicone tray. The amount will depend on how large the mold is- the one I use will hold ~2 tablespoons in each, so I put 1 teaspoon of melted chocolate for the shell base.

  8. Put your silicone tray on a baking tray and tilt the tray in each direction to evenly coat the chocolate to the tops of all sides of the mold. This is the chocolate shell base.

    Place in the freezer for 5-10 minutes, or until set and hardened.

  9. Fill each with even amounts of your filling and freeze again for 5-10 minutes.

  10. Fill each mold with even amounts of the remaining melted chocolate and set in the freezer overnight or for at least 4 hours. 

Chocolate energy bites

Copied!