While these may seem like strange ingredients for an incredible dessert, when combined, they make the richest chocolate fondue dipping sauce…ever! This recipe has been a favorite for years- not because it hides vegetables but because it is absolutely delicious!
*Doubling the recipe is usually necessary to make sure there is enough.
1 tablespoon butter
½ cup avocado puree
¼ cup carrot puree
½ cup unsweetened cocoa powder
1 cup confectioners sugar
1 teaspoon vanilla extract
a pinch of salt
Add the avocado and carrot purees to a food processor. Process until very smooth.
Add vanilla and salt.
Sift cocoa and confectioners’ sugar. Add to the processor and mix.
Melt the butter over low heat in a medium saucepan.
Add the chocolate puree mixture to the saucepan and warm through.
*Dip strawberries, bananas, apples, pretzels… the options are endless!
*I’ve made a sugar free version of this by replacing the confectioners sugar with honey, agave or maple syrup to your desired sweetness. It looses some of the light texture but is still delicious.
*Store leftovers (if there are any) covered and in the fridge. The fondue is great reheated.
We’re slowly getting into the rhythm of the school year. Class parents have been assigned and now the Health+Wellness efforts begin. Every year the same questions come up-
How does snack work in the classroom?
How are birthday celebrations handled?
How will the class celebrate holidays?
Taking things one step at a time, month by month, protects our sanity and makes the school H+W tasks possible. But the goal should always remain the same- Provide students with good fuel 4 school that is healthy, affordable and convenient. It’s not always easy to accomplish these at the same time but it can be done.
Check out these suggestions for healthier Halloweens and ways to have non-food focused celebrations and you can always refer to The Bradford Food Guide as well.
How were the St. Patrick’s Day celebrations in your class? We’d love to hear about them!
Classroom Snacks for April: Same old, Same old… apples, oranges or bananas- the go to fresh snack for most of the year. But the students don’t seem to be complaining! No matter how many times apples are offered for snack, the teachers report happy students. Hopefully spring berries will be on their way soon.
Assorted Veggies and Dip are also a great and affordable idea for a fresh classroom snack. Carrots, celery, bell peppers, and cucumbers are well received especially when you find a dip (like ranch, hummus or guacamole) that the classroom enjoys. (See Allergy Reminder below)
Classroom Celebrations for April: There are always opportunities to make balanced food choices or non-food choices for celebrations in the classroom.
Please be very sensitive to and aware of the food allergies students may have in your classroom. Avoid these food items and carefully read Food Labels when providing shared food at school. Always check with the teacher prior to a snack, birthday party or holiday party to confirm that plans for the shared classroom food are free of food allergens.
You can always refer to The Bradford Food Guide for ideas: