I have been friends with Elizabeth Nyland ever since I met her and her husband, Adrian, in a bar in Victoria (it’s a good story). I immediately started following her blog and cooking some of her recipes. So, needless to say, I was utterly thrilled when she told me she’d gotten a cookbook deal (learn more about how that happened here).
Last week, her cookbook, Cooking With Coconut Oil, Gluten-free, Grain-free Recipes for Good Living arrived in my mailbox. The book has been on the market since November 26, and you all should have it on your Christmas lists!
It’s so beautiful! I’m a very novice food photographer (you can read Liz’ advice on food photography here), and I’m pretty proud of the progress I’ve made, but honestly, looking at her photos, I can see how far I have still to go. Every photo is mouth-wateringly delicious.
Liz and her family follow a Paleo diet, which means they use a lot of coconut oil. Every single recipe in this book as coconut oil in it, from appetizers to desserts.
I would have never considered making a dessert with avocado. I mean, avocado is something I consider more savoury than sweet, but it’s amazing how you don’t taste the avocado at all, and it creates this decadent, creamy dessert with no milk whatsoever. This dessert is rich and dense, but is also vegan and gluten-free. As a bonus, there’s no refined sugar, as it’s sweetened with dates and maple syrup.
I got the 10-yr-old to taste-test this, because I’m always curious as to whether things are kid-friendly. His feedback? “It’s made with dark chocolate, and usually kids like milk chocolate.” But he ate the whole thing.
By the way, Liz has a second cookbook coming out in July, called Cooking with Avocados, Healthy Recipes for Good Living.
Avocado Chocolate Mousse
(vegan, gluten-free, paleo) from Guilty Kitchen
- 3 tbsp coconut oil
- 1 oz 100% pure dark chocolate (I used 70%)
- 3 tbsp cacao powder
- 1 tsp instant coffee (I omitted this because I didn’t have any)
- 6 pitted medjool dates
- 2 large ripe avocados, pitted
- 1/4 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla
- In a double-boiler, heat the coconut oil, chocolate and cacao powder with the coffee, if you are using it, until smooth. Set aside to cool.
- In a food processor or blender (the more powerful the better–you really need your Vitamix, here, if you have one), puree the rest of the ingredients until smooth.
- Add the chocolate mixture and puree again.
- Spoon into dishes, and place in the fridge for a couple of hours to set up.