On my last post, I wanted to know if people liked the taste of Halo Top ice cream. I want to make it clear that I respect other people’s dietary choices because frankly it is none of my business. It is also very important to me to be respectful of the choices others make because just because something isn’t right for me, doesn’t mean it doesn’t work perfectly well for someone else. There’s enough critique and judgement in the diet world that women have to deal with and I definitely don’t want to contribute more to that. And when it comes to me discussing Halo Top, I am not critiquing the ice cream itself (that’s great if you like how it tastes), I am critiquing the industry that surrounds it.
In the spirit of respecting others’ dietary choices, I have a vegan chocolate avocado cupcake recipe. I think I first made this recipe a few years ago back when I was obsessed with finding “healthy” substitutions for things I loved and thought I couldn’t control myself around (like chocolate cake). I must say, these cupcakes are a winning recipe, as good as the one with eggs and milk and butter. They are also a great way to use up a too ripe avocado you may have lying around on your counter.
Chocolate Avocado Cupcakes - adapted from Ambitious Kitchen 2/3 cup hot coffee 1/3 cup vegan chocolate 1/4 cup sugar 1/2 cup brown sugar 1 medium avocado, mashed and well blended 1/4 cup canola oil 3/4 cup soy milk 1 1/2 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt Preheat oven to 350 degrees. In a big bowl pour hot coffee over chocolate and let sit a few minutes. Then stir till smooth. Add the sugars and oil and mix well. Add avocado. Add flour, cocoa, baking soda, and salt and give a few stirs. Pour in milk and stir till smooth (but don't overstir). Pour into cupcake tins and bake for 20 to 25 minutes. Ganache 1/3 cup soy milk 1 cup vegan chocolate Warm up milk over low medium heat in a saucepan. Add chocolate and stir till nice and melty and beautiful. Spoon on top of cooled cupcakes.