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Chocolate Mousse Trifle

Here is another Company worthy dessert that will definitely make an impression. I brought this to a gathering, and once agin came home with an empty bowl. Initially I was going to make this into mini shot glass parfaits, but time was not on my side so I went with a plan B, and I’m glad I did. It looked amazing, and tasted even better.

Chocolate Mousse:

  • 6 small avocados, skinned, seeded
  • 1 c vegan dark chocolate chips, melted
  • 2 tbsp raw cacao
  • 6 tbsp maple syrup
  • 6 tbsp Almond Milk, unsweetened, vanilla
  • 2 tbsp vanilla extract
  • pinch of Himalayan salt

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed. Taste for sweetness and adjust as needed.

  • Whipped coconut cream
  • 4-5 oz. raspberries
  • 1/4 c mini dark chocolate chips, vegan
  • 1/4 c almonds, sliced

Layer Chocolate Mousse in the bottom of a trifle bowl.

Layer with the whipped coconut cream.

Note: To make whipped coconut Cream, chill two cans of Coconut cream overnight. Open cans of coconut cream and scoop out the cream that has risen to the top. Whip coconut cream until light and fluffy with a mixer. You can use the remaining part of the coconut cream for smoothies.

Arrange the raspberries around the edge of the trifle bowl on top of the whipped coconut cream.

Sprinkle the mini chocolate chips into the center of the trifle. Sprinkle the sliced almonds on top of the mini chocolate chips. Chill for at least on hour.

Serve. Eat. Enjoy.

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Breakfast Scramble Bowl

This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.

Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.

While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.

Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.

Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.

Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.

Serve. Eat. Enjoy,.

Note: This recipe is for one person, but it can be increased to feed as many people as needed.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Ranch Dressing

Ranch dressing is one of my favorites. I like to dip fresh cut veggies in the creamy ranch dressing and munch away. However, since I have changed the way I eat I have not had any for sometime. I decided it was time to make my own. I hope you enjoy this creamy goodness as much as I have.

  • 1 recipe Cashew Sour Cream
  • 1 tsp parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill, dried
  • 1 tbsp chives, fresh, minced
  • pinch Himalayan salt and pepper
  • Almond Milk, unsweetened, to thin out dressing

Combine all the ingredients, except the almond milk into a sealable container. Stir the ingredients until thoroughly mixed. Add the almond milk until you reach your desired consistency. Chill for at least 30 minutes.

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Blender Banana Muffins with Chocolate Hazelnut Filling

When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.

Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.

Bake for about 20 minutes. Let muffins cool about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.

Icing:

Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

Share. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Pumpkin Sheet Pan Bars

I have been trying to come up with different recipes using pumpkin, because I really like pumpkin season.I made these Pumpkin Bars for a church function. It is a take off of my Banana Date Cake with a few changes.

Wet Ingredients:

  • 20 Dates, pitted, soaked until softened
  • 2 c pumpkin puree
  • 2/3 c maple syrup
  • 1/2 c almond butter
  • 4 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 2 c Almond Milk, unsweetened, vanilla
  • 1 1/2 c sparkling water

In a large bowl cover dates with hot water, until softened and plump (about 15 minutes).

Preheat oven to 350 degrees.

Combine all the wet ingredients into food processor and process until smooth and creamy. Transfer to a stand mixer bowl.

Dry Ingredients:

  • 5 c GF All-Purpose Flour blend (I used Cup 4 Cup Wholesome Flour)
  • 2 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp Baking Spice Blend

In a large bowl whisk together the dry ingredients.

Transfer dry ingredients to the wet ingredients in the stand mixing bowl. Blend together, starting on low and then increase the speed slowly until batter is well combined.

Spread batter onto a large sheet pan. bake for 20 minutes, until toothpick comes out clean.

Chocolate Ganache Spread:

  • 2 c Vegan Chocolate Chips
  • 1/2 c Almond Milk, unsweetened, vanilla

Melt the chocolate chips with the Almond Milk in a double boiler, until the chocolate is melted and pourable. You may need to add more milk.

Note: If you are using your microwave, heat at 30 second increments, stirring each time.

Pour ganache over pumpkin bars and spread with an offset spatula. Sprinkle pumpkin seeds on top of the ganache.

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Optional:

Sprinkle some vanilla powder on top of the ganache and pumpkin seeds.

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Creamy Caesar Dressing

Are you missing Creamy Caesar Dressing? I was missing it, so I decided to make my own. This Caesar Dressing is creamy and delicious. I had been thinking of how I could make caesar dressing vegan. I thought of soy, but I really like the lusciousness of cashews blended into a creamy goodness. Kelp flakes give it that slightly taste of the sea that you would normally get from anchovies. Now I can have homemade… I know what is in it…Caesar Dressing.

I am already thinking of ways to use this Creamy Caesar Dressing. I bring them to you soon.

  • 1/2 c raw cashews, soaked
  • water for cashews
  • 3/4 c Almond Milk, unsweetened
  • 2 1/2 tbsp white wine vinegar
  • 2 tsp garlic, minced
  • 1 1/2 tbsp kelp flakes
  • 1 tbsp Date Paste
  • 1 tbsp miso paste
  • 2 tbsp Dijon mustard
  • 1/2 lemon, juiced

Combine all the ingredients into a high-speed blender and blend for about 60 seconds, until smooth and creamy.

Store in a sealed container in the refrigerator.

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Pumpkin Donuts with Chocolate Glaze – GFV

I had a partial can of pumpkin leftover from a recipe and I was in the mood to make donuts. Now we have Pumpkin Donuts with Chocolate Glaze. There are so many reasons why I like these donuts – Pumpkin, Chocolate, Baked, Easy, Delicious and they are GFV (Gluten-Free Vegan).

Another reason why I like these donuts is that they are stirred and baked in under 30 minutes. The hard part is waiting for them to cool down to dip in the Chocolate Glaze, but totally worth the wait.

Wet Ingredients:

  • 1/2 c pumpkin puree (from can)
  • 3/4 c Almond Milk unsweetened, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

Whisk together dry ingredients, until well combined.

Combine the dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into a donut pan.

Bake 15 minutes. Set aside to cool for at least 10 minutes before trying to unmold the donuts.

Chocolate Glaze:

  • 1/2 c chocolate chips, vegan
  • 3 tbsp Almond Milk, unsweetened, vanilla

Combine chocolate chips and almond milk. Melt chips over a double boiler or in microwave. If using microwave, melt chips at 30 second intervals and stir.

Dip donuts into chocolate glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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