This is the easiest chocolate mousse I have ever made, and a much healthier version than most other standard chocolate mousse. I love the hint of orange flavour that sings the holiday season to me. It’s an easy dessert to bring to a dinner party for my plant-based friends who don’t want to miss out on dessert. It also works great in small lunch box containers. It stores well in the freezer too, if you you want to portion it for later.
100G dairy free dark chocolate
300g silken tofu
Grated rind of 1 orange
- Place chocolate in a heat proof bowl and place bowl above a simmering pot of hot water. Stir through and allow chocolate to melt.
- When chocolate has melted, remove from heat.
- Blend melted chocolate, tofu and orange rind until smooth.
- Portion mousse into 4 single serve containers and leave in fridge for at least an hour. Garnish with orange rind.
I have just discovered chia. The look of it used to make me shudder until I tried this chia pudding. It’s amazing! This is coconut mango version that reminds of sipping pina coladas by the beach. Chia puddings are best started overnight and assembled the next day. Once assembled, they can be left in the fridge for a few hours until they are ready to serve. These can also assembled in small containers for a picnic or lunch treat.
1 cup coconut milk
3-4 soaked dates
2 tablespoons chia seed
1 teaspoon vanilla essence
1/4 teaspoon cinnamon
1 cup mangoes
- Put the vanilla essence, cinnamon, soaked dates and coconut milk through a processor to pulp the dates.
- Add chia seeds and leave overnight.
- Spoon chia seeds into glasses and layer with mangoes. Finish with a sprinkle of cinnamon.
Even though more than half a year into this whole food plant based eating business, I continue to sometimes be skeptical when I hear of things like Black Bean Chocolate Fudge. But when I took this baby out of the oven and took a bite of a slice, holy moly, it works!
Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. Plus there are properties in beans that feeds your lovely gut microbiome. Good for your mouth and great for your body!
1 cup dates, soaked in hot water for 10 minutes then drained and checked for pips
1 can black beans, rinsed and drained
1/2 cup oats put through food processor to make it floury
1/2 cup cocoa powder
1/2 cup apple sauce
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla essence
2 tablespoons chopped apricots
Rind of 1 orange
- Process dates, black beans and apple sauce until you don’t see any individual beans and into a paste. You may have to scrape down the sides of your food processor a few times.
- Add the remaining ingredients except for apricots and process until fully combined.
- Stir through apricots.
- Bake 350F/180C for 30 minutes or until a skewer when poked through the fudge comes out clean.
- Cool for 10 minutes before cutting.
1 frozen chopped bananas
1/2 cup frozen cherries
1 tablespoon cocoa powder
Dash of cinnamon powder
1-2 tablespoons of plant milk if necessary
Blitz all ingredients in a good processor. I like to save half the cherries and put them in at the end and blitz for a few seconds. This adds a bit of texture to the nice cream.