Ingredients

1 avocado – peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened soy milk
1/4 cup raw cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice
1/4 cup shredded unsweetened coconut (optional)

Directions

Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.

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Ingredients

4 eggs
1/4 cup cocoa powder
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon baking powder
1 cup unsalted butter
3/4 cup ground hazelnuts
2 cups all-purpose flour

Directions

Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.

Sift together all the remaining ingredients except the hazelnuts and fold in.

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Ingredients

3 ripe avocados – peeled, pitted, and cubed
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
1 teaspoon lemon juice
2 teaspoons vanilla extract
1 pinch salt
1 tablespoon water, or as needed

Directions

Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.

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Ingredients

3/4 cup water
1/3 cup butter
1 1/2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
1/2 cup reduced-fat sour cream
CREAM CHEESE MIXTURE:
1 (8 ounce) package reduced fat cream cheese
1/3 cup sugar
1 egg white
1 tablespoon vanilla extract
1 cup miniature semisweet chocolate chips

Directions

In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool.

In a large mixing bowl, combine the flour, brown sugar, baking soda and salt. Add egg, egg white and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside.

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Ingredients

1 cup butter
3/4 cup light brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
1/2 cup white chocolate chips
7 chocolate hard candies, crushed

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa powder and baking soda; stir into the butter mixture until well blended. Mix in the semisweet chocolate chips, milk chocolate chips, white chocolate chips, and crushed candies so they are evenly distributed. Drop by heaping teaspoonfuls onto ungreased baking sheets.

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Ingredients

3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day old bread, crusts removed
3 (1.55 ounce) bars milk chocolate candy bars*, halved
2 tablespoons butter or margarine
confectioners’ sugar

Directions

In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13-in. x 9-in. x 2-in. baking dish. Arrange six slices of bread in a single layer over egg mixture. Place one piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes. In a large nonstick skillet, melt butter over medium heat. Fry sandwiches until golden brown on both sides. Dust with confectioners’ sugar. Cut sandwiches diagonally; serve warm.

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Ingredients

1 (5 ounce) package non-instant chocolate pudding mix
1 (18.25 ounce) package chocolate cake mix
1 cup semisweet chocolate chips
1 1/2 cups chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.

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Ingredients

6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract

Directions

In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Ingredients

1 (3 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup baking cocoa
1/3 cup milk
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) baked pie shell
Chocolate curls or chips (optional)

Directions

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. Pour into pie shell. Freeze for 8 hours or overnight. If desired, garnish with chocolate curls or chips. Serve directly from the freezer (pie does not need to be thawed to cut).

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Ingredients

1 1/4 cups shortening
3/4 cup margarine
1 cup white sugar
2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4 cups semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart.

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