June 2012

• 2 avocados, ripe
• 2 medium bananas, ripe
• 6-8T unsweetened cocoa powder
• 1t vanilla extract
• 1t cinnamon

1. In a food processor, combine the avocado + banana and process until smooth.
2. Add the cocoa powder, vanilla, and cinnamon.  Process again until smooth. 
3. Refrigerate for up to 3 days in sealed container
4. Eat with homemade whipped cream, sliced bananas, nuts, etc.

Here’s what mine looks like:

 While I am on the subject of chocolate and copying other peoples’ recipe ideas…I decided to make this beautiful nut butter spread (inspired by the same blog sited above) for even more delicious milk shakes, oatmeal and bagel toppers, etc.  Introducing: 

• 2 cups roasted peanuts
• 3 T. unsweetened cocoa powder
• 1 T. honey/sugar
• 1/4 t. sea salt  

1. (if using unroasted nuts, first roast in oven for 20 minutes at 300*, until golden brown).
2. process nuts in food processor until a drippy butter forms
3. add cocoa powder and salt and continue to process until drippy again
4. finally, add sweetener and process, once again until drippy!

Delicious  chocolatey drippiness!

 After sampling the gooey chocolate peanut butter, I decided it was absolutely necessary for me to make a milkshake with this new pb…so I threw some key ingredients into a blender…

1-2 T chocolate pb + 1 c. milk + 1 banana, frozen + 1/2 avocado…                                        + 1/2 c avocado chocolate banana pudding (optional)

Here it is…

• 6 oz fresh brewed chai-spiced Trader Joe’s coffee or other coffee of choice
• Can also use fresh espresso shots + milk/water)
• 2 tsp homemade or store-bought chai tea 
• I like to make a chai tea blend with black tea and spices and store it in a jar for tea times
• You can also try a powdered chai blend like this and just whisk the powder into your coffee and add steamed milk/foam (skip steps 2-5 below)
• 1/3 cup steamed milk or half & half
• 1-2 tsp honey or sugar (opt.)

1. Brew coffee (filter/drip/espresso/press).  If using espresso shots, you may need more milk for step 4, or you can add hot water!
2. Allow tea to steep in coffee for 2 minutes (I like to use a tea ball)
3. If adding sweetener, add to milk and stir before steaming…
4. Steam milk (while tea is brewing) and foam!
5. Remove tea from coffee, pour over milk/foam
6. Sip slowly and eat cookies/cakes

if you like drip coffee, may I suggest the cone filter technique! so easy and yummy!

such a cute, confusing lil’ coffee cup…my sis got it for me 🙂

My precious espresso maker!

coffee, homemade chai blend, and tea ball