Mint Chip Aveyo Ice Cream
Ingredients
- 4 cups of Aveyo Vanilla Bean Spoonable Avocado
- 1 14- ounce can full-fat coconut milk refrigerated overnight
- 1 ripe banana cut, and frozen
- 3 tablespoon maple syrup
- 2 tablespoon lemon juice
- 4-5 large mint leaves
Instructions
1. Chill a loaf pan in the refrigerator for at least 30 minutes or up to 24 hours.
2. In a high-speed blender, add the peeled and pitted avocados. Scoop out the solid part of the coconut milk into a blender and save the liquid part to use in another recipe (like a smoothie). Add the banana, maple syrup, lemon juice and mint leaves. Blend until smooth and creamy.
3. Pour the mixture into the chilled loaf pan and use the back of a spoon to distribute evenly. Place in the freezer for at least 4 hours or overnight.
4. For best results, let soften for 10-15 minutes at room temperature before serving.
Inside Out Red Velvet Aveyo Cookies
Ingredients
FOR FILLING:
- 1 Cup Aveyo Vanilla Bean Spoonable Avocado
- 1 (8-oz.) block vegan cream cheese, softened
- 1/2 c. powdered sugar
- Pinch kosher salt
FOR COOKIE DOUGH:
- 1/2 c. (1 stick) butter, softened
- 1/2 c. granulated sugar
- 1/4 c. packed brown sugar
- 1 large egg
- 1 tbsp. red food coloring
- 1 tsp. pure vanilla extract
- 1 1/4 all-purpose flour
- 1/4 c. unsweetened cocoa powder
- 1/2 tsp. baking powder
Frosting Ingredients:
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1 Tablespoon vegetable oil
- 1/2 lemon, juiced
- reserved beet juice
Instructions:
1. Preheat oven to 350° and line a large baking sheet with parchment paper. Make cheesecake filling: Combine cream cheese, powdered sugar, vanilla bean Aveyo and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
2. Make cookie dough: In a large bowl using a hand mixer, cream butter and sugars until light and fluffy. Beat in egg, food coloring, and vanilla until incorporated. Add flour, cocoa powder, baking powder, and salt. Mix until just combined..
3. Make cookies: Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle on the baking sheet. Place about 2 teaspoons of cream cheese filling on top. Bring the edges of the dough around the filling and pinch the edges together to seal, adding more dough if necessary to cover completely, then roll the filled dough into a ball. Space cookies about 3" apart on prepared baking sheet.
4. Bake cookies 15 to 17 minutes. Let cool slightly before serving.
Aveyo Fudgsicles
Ingredients:
- 3 cups Aveyo Super Cocoa Spoonable Avocado
- 7 ½ oz (220g) plain or vanilla yogurt (make sure to use dairy-free/vegan/paleo yogurt if needed)
- ¼ cup + 2 tbsp (60g) coconut sugar (or whatever sweetener you want)
- 2 medium (220g total, out of peel) bananas
- 1 tbsp vanilla extract
Instructions:
1. Blend everything together in a food processor or blender until thoroughly combined.
2. Pour mixture into 8 3-oz popsicle molds and prepare according to your popsicle mold’s instructions. (Optional: cover molds with the plastic lid and insert the popsicle sticks.)
3. Freeze for at least 4hrs or overnight. Carefully run lukewarm water against the sides of the mold to unmold. Keep covered in the freezer until serving.
Strawberry Aveyo Parfait
Ingredients:
- 2 cups Aveyo Strawberry Spoonable Avocado
- 1 cup graham cracker crumbs (crushed)
- 1 cup strawberries (quartered)
- 3 sprinkles (shakes of pink, red, and white)
Instructions:
1. Mix into a bowl
2. Enjoy!
Strawberry Aveyo Crepes
Ingredients:
- 4 cups Aveyo Strawberry Spoonable Avocado
- 2 tablespoons lemon juice
- 8 oz quark
- 3 tbsp creme fraiche
- 2 tbsp sugar
- strawberries
- powdered sugar
Instructions:
1. Cut the fruit in smaller pieces. Place Aveyo, lemon juice, quark, creme fraiche, and sugar in a blender and pulse until creamy.
2. Make the crepes. Mix all ingredients to make the crepes batter.
3. Heat butter in a skillet (9”) and pour ⅛ of the batter in the skillet. Allow the batter to spread over the bottom of the skillet. When top of crepe is dry, flip and bake the other side for another minute. Keep crepes warm.
4. Fill each crepe with ⅛ of the Aveyo cream, and fold twice or roll. Allow the filling to flow to the edges. Serve 2 crepes on a plate, decorate with strawberries and dust with powdered sugar.
Vanilla Aveyo Pancakes
Ingredients:
- ¾ cup Aveyo Vanilla Bean Spoonable Avocado
- 1 cup buttermilk (or 1 tbsp vinegar plus enough milk to make 1 cup total)
- 2 eggs
- 3 tbsp unsalted butter (melted)
- 2 cups whole wheat flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pure maple syrup, low-fat vanilla yogurt, and/or berries for topping (if desired.)
Instructions
1. Add the buttermilk to a medium bowl. (If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 min before proceeding.)
2. Stir in the Aveyo, eggs, and melted butter. Whisk until well-blended.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Pour the wet ingredients into the dry and stir just until blended.
5. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure or an ice cream scoop, pour the batter onto the griddle or into the frying pan. Flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles (about 1 min). Flip and cook on the other side until golden brown and pancake is cooked through.
6. Serve with vanilla yogurt, berries, and maple syrup toppings of choice.
Vanilla Bean Scones
Ingredients:
- ½ cup Aveyo Vanilla Bean Spoonable Avocado
- 1 ½ cups A/P flour
- ½ cup spelt flour (may substitute all-purpose)
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 8 tbsp unsalted butter, chilled and cut into small chunks
- 1 egg, lightly beaten
- ½ tsp vanilla extract
Instructions:
1. Preheat oven to 400ºF.
2. Add yogurt, egg, and vanilla extract into a small bowl, whisk to combine, and set aside.
3. Place flours, sugar, baking powder, baking soda and salt into the bowl of a food processor and pulse once or twice to blend. Add the chopped butter chunks and process approximately 10-15x, or until the flour resembles a coarse meal.
4. Pour the flour mixture into a large bowl and add the Aveyo. Stir with a wooden spoon just until incorporated (using a light hand - over-mixed scones will become tough), dump the dough onto a lightly floured surface and pat to ¾ of an inch thickness into your desired shape. Pat into a rectangle, and cut scones into squares OR pat into a circle (or use a cutter) and cut into wedges.
5. Place the cut scones onto a cookie sheet lined with parchment paper or a silicone mat at least 1” apart, and bake until very lightly browned (about 9-12 min).
6. Place baked scones onto a cooling rack and cool completely
Chocolate Aveyo Bread
Ingredients:
- 1 cup Aveyo Super Cocoa Spoonable Avocado
- Cooking spray
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ¼ cup grated zucchini
- 1 cup chocolate chips
Ingredients:
Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking powder, cinnamon, and salt.
In another large bowl, stir together Aveyo, sugar, eggs, and vanilla. Add zucchini, then add flour mixture. Fold in chocolate chips.
Transfer batter to prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.
Let cool slightly in the pan, then transfer to a cooling rack and cool completely.
Aveyo Banana Muffins
Ingredients:
- 2 cups Aveyo Vanilla Bean Spoonable Avocado
- 1 ripe banana
- 2 eggs
- ½ cup whole milk
- 2 cups all purpose flour
- 1 tsp of baking soda
- 2 tbsp of honey *optional
- ½ cup of chocolate chips
Instructions:
1. Preheat oven to 350°F and spray a 12-count muffin tin with non-stick spray.
2. In a large bowl mash the banana, egg, milk, and Aveyo until pureed. In another bowl whisk the dry ingredients. Add the dry ingredients into the wet ingredients and combine. Fold in the chocolate chips.
3. Fill muffin tins 3/4 of the way. Bake for 12-15 min. Muffins will be springy when done. (Use a toothpick to test them.)
Strawberry Banana Aveyo Pudding
Ingredients:
- 1 cup Aveyo Strawberry Spoonable Avocado
- 1 large ripe banana, peeled, cut into chunks, and frozen
- ⅔ cup plain 2% fat Greek yogurt
- ¼ tsp vanilla extract (optional)
- 1 pinch cinnamon (optional)
Instructions:
In a blender or food processor, puree all ingredients until smooth.