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Vegan Chocolate Peanut Butter Mousse

Vegan Chocolate Peanut Butter Mousse

Ingredients

  • 3/4 cup vegan dark chocolate chips
  • 1/2 package Nasoya Silken Tofu
  • 2 tablespoons plus 2 teaspoons maple syrup
  • 2 tablespoons plus 2 teaspoons chunky peanut butter
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon
  • Sea salt
  • 2 tablespoons evaporated cane sugar
  • 1/2 cup toasted walnuts or pecan pieces
  • 1 1/2 teaspoons neutral oil

Directions

  1. Melt chocolate chips in a double boiler or in a metal bowl over a small pot filled with about 1 inch of water. Let chocolate chips melt for about 3 minutes then stir until all chips are melted. Remove from heat and set aside.
  2. In a blender or food processor, combine tofu, maple syrup, peanut butter, melted chocolate, vanilla and almond extracts, 1/8 teaspoon cinnamon and a dash of sea salt. Blend until mixture is uniform and creamy. Transfer mousse mixture to a bowl and refrigerate for 2 hours or overnight for a thick consistency.
  3. Prepare the topping: Add sugar, nuts, oil, a pinch of cinnamon and a dash of sea salt to a food processor and pulse 7-10 times, or until well ground. To serve, place a small amount of mousse into a dessert cup or bowl and sprinkle with crunchy toppings.

Note

  • Adapted with permission from Nasoya
  • Photo credit: Nasoya

Sweet Scarlett Grapefruit Brulee and Ricotta

Sweet Scarlett Grapefruit Brulee and Ricotta

Ingredients

  • 1/2 cup ricotta
  • 1/2 cup mascarpone cheese
  • 4 1/2 teaspoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • Pinch lemon zest
  • Pinch of sea salt
  • 1/4 cup shelled, peeled pistachios
  • 1/4 cup brown sugar
  • 4 wedges red grapefruit
  • Honey or agave (optional)

Directions

  1. In a small bowl, combine ricotta, mascarpone, powdered sugar, vanilla, lemon juice, lemon zest, and sea salt. Refrigerate for 30 minutes.
  2. Use a food processor to chop pistachios.
  3. Use a culinary torch or oven broiler to melt the brown sugar across the grapefruit wedges.
  4. Arrange grapefruit over ricotta and garnish with pistachio dust. Drizzle with honey or agave if desired.

Note

Mango Mousse

Mango Mousse

Ingredients

  • 1 mango
  • 6 ounces evaporated milk
  • 7 ounces condensed milk
  • Juice of 1/2 lime
  • 1/2 pint strawberries
  • 1 1/2 tablespoons coconut flakes, toasted lightly

Directions

  1. Peel and cut the mangos to obtain as much flesh as possible. In a blender (not in food processor) blend mangos, evaporated milk, condensed milk, and lime juice for 2 minutes until very smooth. Pour into serving glasses and chill for at least 2 hours.
  2. Slice strawberries and place on top of the mango cream. Top with lightly toasted coconut flakes.

Note

  • Reprinted with permission from Rosa Mexicano
  • Photo credit: Rosa Mexicano

Neapolitan Valentine Parfait

Neapolitan Valentine Parfait

Ingredients

  • 2 cups coconut meat
  • 1/4 cup and 1 1/3 cups maple syrup, separated
  • 1 3/4 teaspoons vanilla extract
  • 2 tablespoons lime juice
  • 1/2 cup and 3 1/2 tablespoons coconut oil, separated
  • 3/8 teaspoon sea salt
  • 1 cup fresh raspberries, plus more for garnish
  • 1/2 cup and 1 1/2 tablespoons cacao powder, separated
  • Fresh mint, for garnish
  • Dark chocolate shavings, for garnish

Directions

  1. Place coconut meat, 1/4 cup maple syrup, 1 1/2 teaspoons vanilla extract, lime juice, 2 tablespoons coconut oil, and 1/4 teaspoon sea salt in a blender and puree. Place half the vanilla cream in a bowl in the refrigerator and return half to the blender.
  2. Place 1 1/3 cup maple syrup, cacao powder, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 1/2 cup plus 1 1/2 tablespoons coconut oil in the blender and puree.
  3. Layer vanilla cream, raspberry cream, and chocolate cream in two parfait cups. Garnish with raspberries, mint, and dark chocolate shavings.

Note

  • Adapted with permission from Raw & Juicy in Seaside, Florida
  • Photo credit: Alissa Aryn Photography

Coconut Cream Eton Mess

Coconut Cream Eton Mess

Ingredients

  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup honey
  • 3 10-ounce cans coconut milk, refrigerated over night
  • 1/3 cup coconut manna (aka coconut butter)
  • 1/4 cup coconut oil, melted then cooled
  • 1 teaspoon vanilla
  • 1 pint strawberries, hulled and halved
  • 1 lemon, juiced
  • 1 cup pomegranate seeds

Directions

  1. Make the honey meringue: Preheat oven to 250 degrees. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk the whites on medium speed to form medium peaks. Meanwhile, heat 2/3 cup of honey in a small saucepan set over a low heat until it reaches a temperature of 250 degrees. Once at temperature, slowly add honey in a steady stream to the egg whites. Increase the speed to high and whisk until the bowl is cool to the touch and the whites hold stiff, glossy peaks.
  2. Line two large baking trays with parchment paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 2-inch gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.
  3. Make the coconut cream: Chill a mixing bowl and beaters in the freezer for at least 20 minutes. Using a spoon, skim the top layer of coconut cream from inside the can (about 2 cups of cream total from both), and place it in the chilled mixing bowl with coconut manna, coconut oil, 1/4 cup honey and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. Serve immediately or cover and refrigerate for up to four hours.
  4. Combine strawberries, lemon, and remaining 1 tablespoon honey. Let them sit together for at least an hour, letting the strawberries macerate and release their juices.
  5. To serve, place one disc of meringue on a serving plate, load up with coconut cream and strawberries, pomegranate seeds, and drizzle with honey. Add other disc of meringue, and the remaining coconut whipped cream, strawberries, and another drizzle of honey.

Note