Recipes
Vegan Dark Chocolate Mousse
Ingredients 15 oz unsweetened coconut milk 4 tbsp powdered sugar or maple syrup 1/2 teasp vanilla extract 3-4 tbsp unsweetened dark chocolate cocoa powder Toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut (optional) Instructions Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours. Chill a small-medium size bowl in the freezer for a few minutes. Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe, you can save it to make a smoothie. The part that remains is the hardened coconut cream. Scoop out this coconut cream into the chilled bowl Using a stand mixer or a electric hand mixer, beat until fluffy. Start on low speed and work your way up to a higher speed Add the sweetener, vanilla extract, and cocoa powder and continue to beat. Sprinkle with any toppings and serve immediately Or store in the fridge in an air-tight container.
Learn more
Vegan Gingerbread Cookies
Ingredients 3 1/4 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon powdered ginger 1 tablespoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 3/4 teaspoon salt 3/4 cup vegan butter, room temperature 3/4 cup organic brown sugar 3/4 cup unsulphured molasses 1 teaspoon vanilla extract For the Frosting 2 cups powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons water Instructions Stir the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together in a large mixing bowl. (set aside) Separate large mixing bowl, use a mixer to beat the butter and brown sugar together until smooth and creamy Add the molasses and vanilla. (to the Brown sugar and butter bowl) Beat the mixture again, until creamy. Add the flour mixture to the butter mixture (about a cup at a time) fully beating in each addition before adding the next. Divide the dough into two halves and roll into a ball. Wrap each ball in plastic wrap. Place the dough into the fridge for 3 hours or up to 2 days. When the dough has fully chilled, preheat the oven to 350°F Line a couple of baking sheets with parchment paper. Flour a rolling pin and the counter a bit. Remove one of the dough balls and roll the dough until it's about 1/8 inch thick Cut the dough using cookie cutters, then transfer the cookies to the baking sheets. Repeat steps 9 and 10 until all of the dough has been used. Bake the cookies for 8 to 10 minutes, then transfer the baking sheets to cooling racks. Mix the frosting ingredients together in a medium bowl. Keep the mixture relatively thick. When the cookies are cool use frosting to decorate them. Let the cookies sit for a few minutes for the frosting to set, and then serve.
Learn more
Paleo Banana Cake
INGREDIENTS 3 large bananas , mashed (about 1 3/4 cup mashed) 1 cup nut or seed butter 3 large eggs 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup dark chocolate chips Butter or coconut oil , for greasing the pan INSTRUCTIONS Preheat the oven to 350F Generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. Large bowl, use a fork to mash the bananas as smoothly as possible. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a cake-like batter. Fold in the dark chocolate chips (optional) Pour the batter into the greased baking dish.Use spatula to spread it evenly across the bottom of the pan. Bake at 350F, about 30 minutes, until the top is golden and the center is firm. Allow the cake to cool in the pan completely before cutting and serving.
Learn more
Tahini & Peanut Butter Choco Bliss Balls
Ingredients 1/2 cup Gluten Free Oat Flour – (plain oats blended) 3 tbsp cocoa1/4 cup Tahini 1/4 cup Peanut Butter- sugar free2.5 tbsp maple syrupSesame seeds to coat Instructions 1. Mix the oat flour & cocoa in a mixing bowl. 2. Pour in the tahini. peanut butter and maple syrup and mix to combine. 3. Shape into balls, then roll in sesame seeds to coat. 4. Place in fridge for min of 20 min to allow them to firm up. 5. Can be store up to 6 days.
Learn more
Raw vegan mushroom chocolate mousse
Servings | 2 Prep time |10 mins Cook time |10 mins Total time |20 mins Ingredients 2 gram Organic Mushroom Power 1 large & ripe avocado 5 pitted and soaked for 3 hours 4 Tbsp cacao powder 2 Tbsp agave syrup ½ tsp vanilla extract 3 Tbsp coconut oil crushed hazelnuts & berries for topping Instructions Soak the dates in water for at least 3-6 hours. The longer they are soaked, the smoother the mousse will be. In a blender, mix the dates until you have a smooth paste. You can add some warm water in case your blender doesn't run smooth. Melt the coconut oil and add the coconut oil, agave syrup, avocado, cacao, dates, and vanilla extract to the blender and blend until smooth. You might have to scrap the sides of your blender several times in order to get a really smooth texture. Place in 2 small bowls and top with nuts and berries, Enjoy!
Learn more
Mushroom Chocolate
Ingredients 1/2 cup coconut oil 1/4 cup honey/ Agave 1/2 tsp vanilla extract 1/2 cup cacoa powder 1/2 cup peanut butter, no sugar 3gr Organic Mushroom Powder Directions Place all ingredients in a food processor, mix together until smooth. Pour mixture into a small lined container with parchment paper. Spread into an even layer and refrigerate or freeze for at least an hour. Cut into small squares, and enjoy! Keep the remaining chocolate in the fridge for up to 3 weeks.
Learn more