Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.
Here’s the recipe→
Fudgy base ingredients:
•1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt
Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.
2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g
Oh wow these are aaaamazing! I want to experiment more with adding and swapping different ingredients but these were still so good! Took them on my surfing trip, great grab n go snacks or pre/post workout. Recipe as follows↓
•1C nut butter (I used half peanut butter and half homemade nutella)
•1C Oats (I used large flake)
•1/3C scant, honey or agave or maple syrup
•1/4C chia seeds
•1 scoop protein (I used chocolate whey)
•1/4C dairy free chocolate chips (enjoy life)
Heat up nut butter until plyable, add all ingredients and mix until well incorporated (get your hands dirty). Place in fridge for 2 hours then roll into balls and place on parchment lined dish (i used a tablespoon and portioned that way, plus made easy ball). Eat and store in fridge.
This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→
Yields: 2 mini springform pans
•1/4C almonds or nuts of choice
•15 pitted dates
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1 ripe banana
•2Tbsp fresh squeezed lemon juice
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.
2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.
3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.
4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡
This pie is to die for! It’s also vegan and gluten free! I was just going to make the mousse but decided to do a pie instead, you can use this recipe just for the mousse or make a pie as well. I will have both recipes for the mousse and the crust.
- 2Tbsp cocoa powder
- 1/2C nuts of choice (i used 1/2 almonds 1/2 walnuts)
- 1/2C coconut
- 12-15 pitted dates
Blend nuts and coconut in food processor until small bits, add cocoa and dates, blend until processed and press into 8″ pie pan (I used a spring form pan). That’s it!
- 12.5oz firm or silken tofu (I used firm for a more firmer mousse, use silken for smooth mousse)
- 1tsp cocoa powder
- 7oz dark chocolate of choice (I used 85% dark cocoa lindt bar and some vegan chocolate chips)
- 1tsp pure vanilla extract
- 3-4Tbsp unsweetened almond milk (or milk of choice)
- 1Tbsp maple syrup or agave (optional – i omitted)
Break up chocolate bars and melt in double boiler or if you prefer microwave (don’t recommend – zaps nutrients). Pour all ingredients into food processor and blend until really smooth. Pour into your pie crust or keep it crustless if desired. Refrigerate until chilled, it will get firmer the longer it sits. Melted frozen raspberries or strawberries would be a delicious topping! Enjoy.
Nutritional info with crust (8 servings)
Calories:245 Carbs:19g Fat:16g Protein:7g
You could make 16 servings and halve this info ♥
Needed something chocolatey so decided to make some chocolate froyo, recipe as follows. This recipe has an aquired taste and can be quite tart, please make sure you like the yogurt you are using.
•2 cups 0% greek yogurt
•1-1/2 cups unsweetened almond milk
•1/4 cup plus 2 tbsp raw cocoa powder
•1/2 tsp xantham gum (optional)
•1 tbsp pure vanilla
•4-5 tbsp xylitol
•3 tbsp coconut palm sugar or raw brown sugar
Dark chocolate, chocolate chips, dark chocolate kitkat, almond fudge
Whisk yogurt and milk then add all other ingredients except optional items and whisk until smooth. Transfer to ice cream maker, once it starts to solidify add optional items as you like, I added 1 square of 85% dark chocolate chopped into chunks, 2 dark chocolate kitkat sticks chopped, handful of dark chocolate chips and 2 of my almond fudge squares chopped (see recipe in previous post). Store in freezer. If you don’t have an ice cream maker, put mixture into freezer and stir every 45min for up to 4 hours, add optional items once it starts ti solidify. Enjoy!