Vegan Chocolate Mousse

Vegan Chocolate Mousse

A healthy alternative to ice cream or yogurt.

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6 oz extra firm tofu (about 1 cup)

1/2 teaspoon vanilla

2 tablespoons cocoa powder

3 tablespoons maple syrup

1/4th cup soy or almond milk

Blend the ingredients together. Chill in the refrigerator for 2-3 hours.

Chocolate Almond Date Truffles

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S/o to my little brother for being my hand model!

1 c old fashioned oats

1/2 c dates

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tbsp cocoa powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cocoa powder, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

 

Dairy-Free Banana Vanilla Sorbet

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3 frozen banana 

1/2 teaspoon vanilla extract

2 tablespoons coconut milk or almond milk (I used the canned Light Coconut Milk from Trader Joe’s)

1 teaspoon maple syrup (optional)

Blend together and freeze for at least 2 hours. 

Chocolate Sorbet:

Add a teaspoon of cocoa powder and an additional teaspoon of sweetener.