Klassy HoHos

By:Leah Lizarondo Shannon

class·y/ˈklasē/ adjective: As soon as you say it, you’re not.

And such is my loving relationship with that word. Come on. Have you heard anyone who was actually, truly what “classy” aspires to describe say that word? As Guy Kawasaki said, its like bragging that you’re modest. There you have it. As soon as you say it, you’re not.

And HoHos? Well. That’s classy of a higher order. Definitely. Klassy.

When I was a kid in Manila, HoHos were a rare confection. Available only in “PX” stores along with the equally coveted Chips Ahoy, they required a special trip and privileges to acquire. Kids who brought it to school for their snack were stars.

Its that fake chocolate. AND the strange white icing. Marshmallowy but not quite. I guess these are more like the HoHos cousin, DingDongs. But “Klassy HoHos” sound better.

This recipe is adapted from Babycakes — the GF/Vegan bakery in NYC (now seemingly everywhere actually). Of the cupcake and sexy baker uniform fame. Erin McKenna just makes you wish you need to be gluten free.

These are so rich, they really are just the right size. The perfect little reward.

Brownie Bites with Marshmallow Icing

1 cup garbanzo-fava bean flour (or Montina, which is harder to find)
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
3/4 cup sugar (or 1 cup Rapadura sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspon salt
1/2 cup coconut oil, plus more for the muffin tins
1/2 cup unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup hot water or coffee
3/4 cup gluten-free, vegan chocolate chips (the original recipe calls for 1 cup but — and I NEVER thought I would ever say something like this — it was a little bit too much)

• Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
• In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
• In a large bowl, mix together applesauce, 1/2 cup coconut oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
• Place 1 tablespoon batter into each greased muffin cup. Bake for about 8 minutes. Let cool completely on a wire rack before removing from tins. The brownies will be very fudgy. Cool before icing.

Marshmallow Icing

18 large marshmallows
3 tablespoons almond, rice or hemp milk

In a small saucepan, over low heat, combine marshmallows and milk and slowly melt the marshmallows. Let cool for a bit until consistency turns less liquid. Top your brownie bites.

Adapted from The Brazen Kitchen.

Leah Lizarondo Shannon is an Integrative Nutrition Counselor and Food Educator. She founded FullWell and works with the Physician’s Committee for Responsible Medicine as a Food for Life instructor. More information at www.befullwell.com