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Dessert

Vegan Chocolate Mousse

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This mousse is quick, delicious, and super easy to make. It’s a great dessert for a date night-in. Just make sure you refrigerate your coconut milk the night before!

Chocolate Mousse
 
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Author:
Recipe type: Dessert
Serves: 2 servings
Ingredients
  • 1 can full fat coconut milk
  • ⅓ c cocoa powder
  • ½ c honey or maple syrup
  • 1 tsp. vanilla
Instructions
  1. Refrigerate the coconut milk overnight.
  2. Flip the can over and drain the coconut water into a cup (use later for smoothies or soup!).
  3. Scoop the cream from the bottom of the can into a medium sized bowl.
  4. Add cocoa, honey or maple syrup, and vanilla and blend with electric mixer until smooth.*
  5. Use a pastry bag or simply scoop into 2 dessert bowls or ramekins.
  6. Sprinkle with your favorite toppings, such as shaved chocolate, coconut or berries.
  7. Enjoy!
Notes
*Add some of the coconut water if it's too thick.
 

Mini Peppermint Patties

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Mini Peppermint Patties
 
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Delicious bite sized patties and great for the holidays! My intention wasn't to make these into mini patties, but I ordered the wrong size mold. In the end I was happy I did as they have a thinner texture resembling Andes mints. Here's the silicone mold I used: http://www.overstock.com/Home-Garden/Freshware-30-cavity-Silicone-Macaroon-Pan
Author:
Recipe type: Dessert
Serves: 30 Patties
Ingredients
  • Filling:
  • ½ c. coconut butter, softened
  • 2-3 tsp. honey
  • 1 tsp. peppermint flavor
  • 1-2 tsp. milk (almond or coconut)
  • Pinch of sea salt
  • Chocolate Topping:
  • 1 c. chocolate chips or chunks
  • 1½ tsp. melted coconut oil
Instructions
  1. Oil the molds with a touch of coconut oil.
  2. For the filling:
  3. Mix all ingredients together with a fork except the milk.
  4. Adjust your sweetness level and slowly add the milk to reach a smooth consistency like a paste.
  5. Fill each circle with ½ tsp. of the filling.
  6. Chocolate Topping:
  7. Melt all ingredients and top each filling with 1 tsp. of the chocolate mixture.
  8. Refrigerate for 6-8 hours, then pop each one out individually.
  9. Store in the fridge in an airtight container.

Lemon Blueberry Pudding

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Lemon Blueberry Pudding
 
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Recipe type: Dessert
Serves: 4 servings
Ingredients
Pudding
  • 2 cups cashews soaked overnight
  • ¼ cup honey
  • 4 tablespoons coconut butter
  • ½ cup lemon juice
  • 2 heaping tablespoons lemon peel
  • 8-10 tablespoons milk, I used almond
  • 1 teaspoon vanilla
Blueberry Sauce
  • 1 cup wild frozen blueberries
  • 1 tablespoon honey
  • A squeeze of fresh lemon juice
  • 1 teaspoon Gran Marnier (optional)
  • 1 teaspoon arrowroot
  • 1 tablespoon water
Instructions
Pudding
  1. Drain the cashews and transfer to a blender, vitamix or nutribullet.
  2. Blend with the rest of the ingredients until smooth and creamy.
  3. Keep adding the milk until it reaches a smooth pudding-like texture.
  4. Adjust the sweet/sour flavor to your liking. I tend to like mine on the sour side while my husband enjoys it very sweet, so this was my way of compromising.
  5. Spoon into 4 glass jars and layer with the blueberry sauce below. You can swirl them together with a chopstick and top with a little more sauce.
Blueberry Sauce
  1. Combine the arrowroot and water, mix well and set aside while you prepare the blueberries.
  2. In a small saucepan combine the blueberries, honey, and lemon juice, and bring to a boil for 1 minute.
  3. Add the arrowroot, and continue to simmer for another 30-60 seconds making sure it doesn’t stick.
  4. Add the Gran Marnier and simmer for 30-60 seconds more.
  5. Remove from heat and let cool completely. It will thicken as it cools.
 

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