Chocolate Mousse Pie!
This pie is so easy and fast to make so it’s now become my go to dessert. It’s made with simple ingredients that I always have on hand. To save time I usually buy a vegan already pre made graham cracker crust but a simple nut & date crust would also work really well. Depending on how sweet you like your desert you will need to adjust the agave/maple syrup to suit your taste. I’d like to try my recipe using stevia as a sugar-free alternative. When I do I’ll update you on how that turns out! It doesn’t hurt to try right? 🙂
*My apologies everyone. I posted the recipe originally without proof reading very well and I missed a crucial ingredient! THE DATES!!! Don’t forget those!*
- 3 large avocados
- 1 cup unsweetened cocoa
- 1/2 cup agave
- 1/3 cup unsweetened almond milk
- 1/3 cup pure maple syrup
- 1 pre-made graham cracker pie crust/shell
- 1/2 tsp. pure vanilla extract (optional)
- 1/2 cup medjool dates
- Add the dates to a bowl and soak them in warm water for 10 minutes to soften up.
- In a food processor add the dates (pitted), avocado, cocoa, almond milk, vanilla, agave and maple syrup and combine very well. If you are finding it a bit too dry then add a touch more milk to the mixture.
- Add the mixture into your pre-made pie shell and smooth it out.
- Place in the fridge to set. I find that it is best to make it the day before so the chocolate moose firms up slightly. It’s easy to slice up once set properly.
*I add Christmas sprinkles on top during the holiday season which makes the pie look really nice. My kids also like to drizzle peanut butter on top of their slices which tastes amazing!*
Christmas Chocolate Mousse Pie!
I grew up eating collards and every year I grow them in my vegetable garden. They are incredibly healthy and I use them a lot in my soups. I also really enjoy using them to make healthy wraps instead of using a tortilla. Our waist lines will thank us for these small healthy conscious choices that we make!!! You can eat the collards raw if your using small leaves. Mine were large and a bit tough so I popped mine into boiling salted water for just a few seconds just to soften them slightly. Once I remove them from the water I pat them dry with paper towel or a clean tea towel. You can eat them wrapped up with veggies and add optional sautéed tofu strips if desired. I like to add homemade garlic Dijon dressing to them sometimes just to give them some extra flavor. 🙂
Garden Fresh Collards
What you will need:
- Washed Collard leaves, as many as you need. Small leaves can be used for one wrap. The larger leaves can be cut in half and you can make two wraps with them.
- Chopped/Julienne veggies of choice. I like adding carrot, cucumber, sprouts and bell peppers to mine.
- small bowl
- Serving dish or plate
- 1 tsp. natural garlic Dijon mustard
- 2-3 tbsp. apple cider vinegar
- 3-4 tbsp. olive oil
- black pepper, to taste
- pot with water and a dash of Himalayan salt to it
- Place pot of water on to boil with the salt.
- Make the dressing by adding the garlic Dijon mustard to a small bowl, then whisk in the apple cider vinegar and olive oil. Add desired amount of pepper and give it another mix.
- Chop/Julienne your veggies of choice.
- Add the collard leaves to the pot of boiling water for just a few seconds to soften slightly.
- Remove the collard leaves and pat dry with paper towel or a clean tea towel. Allow them to cool before assembling your wraps.
- Once cooled add the collard leaves on a time to a plate or cutting board so you can start filling your wraps. Add a little of each vegetable of choice. If your going to be eating these wraps right away then you can add a drizzle of the dressing in the wrap before you close it up. If you’re not eating them right away then I suggest you just place the dressing on the side. You can add the dressing to them later or else you will have soggy wraps!
- Transfer each wrap to a serving dish or plate.
That’s it! So easy and fast to make and collards provide you will incredible health benefits!
My kids LOVE, LOVE, LOVE Banana Vegan Chip Muffins!!! I have many recipes that I use but this recipe is their favourite one! It’s very fast to make and they taste super yummy and moist. It’s loaded with ground flax seeds (flaxmeal) and even my very picky 6-year-old gives these muffins the thumbs up. By the way she doesn’t even like bananas and eats these muffins! I make these muffins and almost all my baking period with brown rice flour. It has many health benefits such as its rich in fiber, manganese, selenium, zinc, calcium and B vitamins. I also add healthy oats to these muffins but it would work with wheat germ as well. These muffins are made so often that when we don’t have them the kids ask me “mommy where are the muffins???” LOL I’ve also made them without the vegan chocolate chips and they are still super good! I add in the chips to make the kids happy! I do however sometimes only add in 1/4 cup of them instead of the 1/3 cup and they actually notice! Then they ask me why there are less vegan chips in the batch of muffins when that happens. Sheesh! This is why I put 1/3 cup in the recipe below! I also added a picture of them cooling off on the wire baking rack but sadly it’s not the greatest picture. Oh well you get the idea …
Yummy Banana Vegan Chip Muffins!
Banana Vegan Chip Muffins
- 3 Bananas, mashed
- 1/4 cup coconut oil or oil of choice
- 1 tsp pure vanilla extract
- 3 TBSP ground flax (flaxmeal)
- 6 TBSP water
- 1/2 cup oats or wheat germ
- 1/4 cup sucanat sugar or other sugar of choice
- 1 cup brown rice flour
- 2 tsp aluminum free baking powder
- 3/4 cup almond milk (I use unsweetened)
- 1/3 cup vegan chocolate chips
- 2 muffin tins
- paper muffin liners
- 2 medium-sized bowls
- Preheat oven to 400 F
- Place 3 TBSP of flaxmeal in a small bowl add add the 6 TBSP water to it. Mix well and set aside for a few minutes.
- With a fork mash 3 ripe bananas in a medium-sized bowl.
- add 1 tsp vanilla, 1/4 cup oil and 1/4 cup sugar to banana mixture. You can add more sugar if you like sweeter muffins but I think 1/4 cup is enough for us.
- In another medium-sized bowl add the 3/4 cup brown rice flour and oats.
- Add the baking powder to the flour mixture and combine well.
- Add the flaxmeal mixture into the wet ingredients and mix well.
- Next add the wet ingredients into the dry ingredients. Now add the 3/4 cup unsweetened almond milk. Combine.
- Toss in the vegan chips and give it another mix.
- Line 1 12 muffin baking tin with paper liners and fill them half way for medium-sized muffins. Grab another muffin tin and place 4 more paper liners in it. Fill those suckers up too! You could also just do 12 larger muffins and bake them for 25-27 minutes. We prefer medium-sized muffins however.
- Pop them into a 400 F oven for 23-25 minutes.
- Once they are baked I let them cool off inside the tins for about 5 minutes. Then I transfer them to a wire baking rack and let them cool completely before placing them into a air tight container.
*Makes 16 medium-sized muffins or 12 large muffins*
Here is my favourite recipe for healthy oat bars! I love this recipe that I came up with because it’s made with healthy dates and prunes. Dates have iron, calcium and fiber in them as well as countless other healthy benefits. Prunes also have fiber in them as well as vitamin C, A, K and they are said to be a good anti colorectal cancer food choice. I really like how the dates and prunes act as a sweetening agent in the recipe! I’ve added the option of adding pure maple syrup to them as well if desired. I’ve made them with and without the maple syrup and both ways taste really good to me. The maple syrup adds a bit of extra sweetness and of course a tasty kick to the bars though. I love oat bars because they are easy to make and can be a great snack to eat on the go! Another bonus is that this recipe is flour free too!
|**The bars do have almonds in them but you can make them nut free if allergies are a concern. **
Healthy Oat Bars
- 2 Cups Gluten Free Oats
- 1 TBSP Cinnamon
- 3/4 Cup Cranberries or other dried sulfate free fruit of choice
- 3 TBSP Flaxmeal
- 1/2 cup finely chopped almonds
- 1/2 tsp – 1 tsp vanilla extract
- 2 TBSP Pure Maple Syrup (optional)
- 12 Dates (I soak mine over night to make them easier
- 6 Prunes
- 1/3 cup warm water
- 1/3 cup pumpkin seeds or you can substitute another seed
You will also need these simple items …
- Food Prosser or high-powered blender
- You will need a baking pan. Depth will depend on how thick you want your bars to be.
- Parchment paper to line your baking dish or coconut oil to oil your dish with.
- Preheat oven to 350
- In a food processor add the dates and prunes
- Add 1/3 cup warm water into the food processor and process until smooth. Add more water if needed until it’s well combined. Also add the vanilla extract and combine all ingredients well.
- In a large bowl add the oats, cinnamon, pumpkin seeds and flaxmeal.
- Add the cranberries or other dry fruit of choice & finely chopped almonds to dry mixture. Combine well.
- Add the date & prune mixture into the dry ingredients. Make sure to mix everything up well.
- If you’re adding in the maple syrup then toss it in now and combine well.
- Line your baking pan with parchment paper or oil it well
- Add the mixture to the baking pan and even it out well.
- Bake for 3o minutes
*Let rest until cooled off before cutting into bars*
Enjoy them! I know I do & they don’t last long at all! 🙂