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  • Sea Salt & Cacao Nib Brownies (+ Brownie Sundaes with Whiskey Pepper Chocolate Magic Shell from "Food With Friends")

    Summer, my friends, calls for ice cream. Of all sorts, shapes, sizes, methods of delivery. Shakes, malts, cones, sandwiches, cakes, dip cones. And the ultimate: the sundae. In my mind, the ice cream cake is  a close second, but the sundae reigns supreme 'cause you get to top it with WHATEVER you want each time. Cakes bind your creativity, with having the same "cake" for 8-12 slices with the same...stuff...in/on it.

    The fickle, flakey, ever-changing nature of my personality loves the sundae. The endless options. Ice cream: vanilla, chocolate, strawberry, rocky road...the toppings: crushed cookies, brownie chunks, salted peanuts, praline pecans, crunchy Maldon salt flakes, strawberries, raspberries, blackcaps....the sauces: fudgey, chocolatey, caramely...the extras: SPRINKLES. whipped cream, cherries. You know the deal. Something about how cold, creamy, sweet ice cream meeting with hot, instantly-turns-viscous, or even completely solid, caramel/chocolate sauce, and topped with crunchy, sweet, salty, fruity things just melts my heart. It takes me back to visits to Culvers (my stepdad and mom go there during the summer, and the turtle sundae is pretty hardcore). To Dairy Queen stops with my Dad as a kid (he would always stop when he would tote along my sister and I to gun shows...the greatest debate still stands: chocolate, cherry OR butterscotch dip cone?? And WHY can't they just do all THREE on one cone?!). And finally, to the simple combo of freshly picked strawberries, blackcaps, or raspberries tossed with a bit of pure cane sugar, macerated until juicy, and piled high over the top of vanilla ice cream to produce purple-pink swirls of creamy, summery goodness. My grandma would buy (...ok, ok, she still does buy) those biiiig plastic gallon tubs, with a handle, full of vanilla-infused kid bait. Often times, she would bribe us to "FEED THE CHICKENS!!" with this simple summer treat of berries and ice cream (but let me be clear, berries and ice cream was a special treat, as most days, for feeding the chickens or doing whatever chores she had for us, we would get a rock hard piece of expired generic bubble gum...HA). For birthdays, she would step it up one notch: berries, ice cream and angel food cake. Which, let me be honest, is another whole story, one that ends (at least on my part) in a cruel plot twist. Oh grandma, you trickster you...

    ANYWAYS. For how much I (clearly) friggin' love these ice cream treat situations, I don't indulge enough in them. This, my friends, is changing TODAY. And come on, you need to treat yo'self, too! You are worth it. And, summer!!!This sundae is friendly. It plays nice with those who cannot eat the gluten and the dairy. If you want to go all out, you can top the sundae with your favorite whipped cream, and a cherry. I was simply too infatuated with the chocolate bourbon magic shell to do those things, but really, points for you if you do. And I suppose you could just eat the brownie as-is, without doing the sundae business, since these brownies are very, very good in their own right. They are my current go-to brownie, and have been for about 2 years now. Their only flaw is that they are a *touch* crumbly, so be sure to not over bake them. But hell, even if you do, the crumbles are still perfect for ice cream! And pro tip: if the brownies are cold or frozen, simply zap them in the microwave for a few seconds to warm and soften them up before piling on the ice cream and toppings. 

    Ok, and now...this magic shell business. MAGIC, you say. Well, it isn't reeeeeally magic, in fact, it is simply medium chain triglycerides (or "MCTs" for those keeping up with colloquial, semi-scientific terminology) that have similar fatty acids attached to their glycerol backbone molecule, which yields an oil with sharp melting, and solidification, temperatures. Meaning: you pour the chocolate sauce made with coconut oil over cold ice cream, and it "magically" solidifies before your eyes. It is really just basic lipid science, but we'll stick with "magic". What else is magical about this chocolate sauce? The bourbon, the black pepper, the sea salt and the cloves. Oh, and it seriously takes about 5 minutes to stir together. Count another 1 minute to scoop your favorite ice cream (I love me some Vanilla Island Luna & Larry's Coconut Bliss) into a bowl, drizzle with the magic shell, wait about 30 seconds for it to harden, and there you have yourself a mighty fine, super quick and easy summer dessert. I tell ya, Food with Friends mastermind Leela Cyd knows what she is doing on all food/entertaining fronts. I am really loving her book, and will be providing more feedback on it for my first Blogging for Books review. I just couldn't wait any longer to share the magic shell recipe...so just...go with it. Side note: a jar of this magic shell would make an amazing host/hostess gift. Look at you...all generous and kind to yourself and others. Happy summer and sundae'ing!



    Brownies with cacao nibs, walnuts and sea salt // plant-based; vegan; gluten-free; soy-free; low FODMAP// makes 9 large, or 16 small, brownies //

    • 1 cup almond flour 
    • 3/4 cup oat flour, certified gluten free if necessary
    • 1/2 cup raw cacao, or natural cocoa powder (do not use dutch process/alkalized), plus extra for dusting baking pan
    • 4 tsp finely ground flax seeds, or flax seed meal (could also substitute very finel ground chia seeds)*
    • 1 TB arrowroot powder**
    • 1/2 tsp sea salt
    • 1/4 tsp baking soda
    • 1/4 tsp cinnamon
    • 1/2 cup semi or bittersweet chocolate chips or baking chocolate
    • 1/4 cup plus 2 TB melted virgin coconut oil, plus extra for baking pan
    • 1/2 cup organic cane sugar
    • 1/4 cup plant-based milk, using nut free if necessary, 
    • 2 tsp vanilla extract
    • add ins: 1/4 to 1/2 cup dark chocolate chunks or chips, 1/4 cup cacao nibs, 1/2 cup chopped walnuts 
    • to top the brownies: large flake sea salt, such as Maldon 

    *I make flax meal by pulsing whole golden flax seeds in my coffee grinder until the seeds are completely pulverized and powdery.

    **this is completely optional, as I have successully made these brownies without it many times. The arrowroot helps to bind the brownies together a bit more upon baking, but do not fret if you do not add it. The brownies will turn out fine as-is, just be sure to allow them to cool 100% before cutting. 

    1. Preheat oven to 350F. Prepare an 8"x8" baking pan by lining with parchment OR by greasing it with coconut oil and dusting it with cocoa powder. Do not skip the parchment or oil/cocoa powder, as these brownies will stick if you do. Let me learn these mistakes for you :)

    2. Into a large bowl, sift the almond flour, oat flour, cacao/cocoa powder, flax seeds, sea salt, baking soda, arrowroot powder and cinnamon. Set aside.

    3. In a medium bowl that is microwave safe, or in a medium sized sauce pan, combine the 1/2 cup chocolate chips or baking chocolate and coconut oil. Melt the chocolate and coconut oil, stirring to combine. Once melted, off the heat, and add in the cane sugar and milk. Stir to combine. 

    4. Add the melted chocolate mixture to the dry sifted ingredients, along with the vanilla extract, extra chocolate chips or chunks, cacao nibs and walnuts. Stir to thoroughly combine. The mixture should be thick, but still a touch goopy. If the mixture is too stiff, add in a TB or two of milk until the consistency is that of proper brownie batter.

    5. Scoop the batter into the prepared pan, and spread it evenly out into the pan. Pat down the top to make an even surface, and to slightly compress the batter into the ban. Top with flakey sea salt, if desired. 

    6. Bake the brownies for 28 to 33 minutes, or until the center of the brownies is just starting to firm up. If you here a bit of moisture still bubbling in the brownies, that is ok. These brownies are better left under baked a touch than over baked.

    7. Allow the brownies to cool COMPLETELY before cutting. If you used parchment, simply lift the entire works out of the pan, and onto a surface to cut. If you greased and cocoa dusted the pan, cut with a sharp knife and use a small off-set spatula to get the brownies out. Store in an air tight container in the fridge for up to 1 week, or in the freezer for up to 1 month. 



    Whiskey Pepper Magic Shell from "Food with Friends" // adapted for a 1/2 batch, double measurements for the recipe as-written by Leela with my comments in parenthesis // 

    • 1 cup semi or bittersweet chocolate
    • 1/4 cup coconut oil (I used virgin coconut oil, but used refined if you do not like the mild coconut flavor of virgin coconut oil)
    • 1 TB but 1/2 tsp of your favorite bourbon or rye whiskey (I used Four Roses single barrel Kentucky straigh bourbon whiksey, as it is indeed one of my favorites!)
    • 1/4 tsp large flake sea salt (or a generous pinch, I used Maldon)
    • 1/4 tsp freshly ground black pepper
    • 1/4 tsp ground cloves (I used just a pinch, as I am sensitive to clove flavor)

    1. In a small sauce pan, or microwave safe bowl, combine the chocolate and coconut oil. Melt, taking care to not burn the chocolate. 

    2. Stir in the remaining ingredients, taking care to not add them when the melted chocolate and coconut oil are too hot, as this will flash-off the booze and volatile oils in the spices. If the sauce is a bit too thick after adding the bourbon, add in a TB or two of melted coconut oil. The goal is a drizzly, thin sauce that will form a thin chocolate shell. 

    3. Use immedieately by drizzling as much of the sauce as you would like over ice cream, and waiting about 20 seconds for it to firm up. Or, for later use and gifting purposes, simply store in a glass jar or conainer in the fridge for up to 1 week. For future ice cream use: gently reheat the sauce to a consistency that can be drizzled or poured before enjoying.



    First things first: the BROWNIES. Get yourself some cacao nibs (I shelled some from whole cocoa beans from Dandelion Chocolate)Now, organize, prep baking pan, measure, melt, snack on chocolate. Oh and preheat that oven, yo!You know what to do: mix!Into the greased and cocoa dusted pan (or parchment paper lined). Batter slightly compressed, evened on the top, and sprinkled with crunchy sea salt flakes.Baked, cooled all the way through, then cut. Some crumbs will happen, but you know what to do with those...patience is rewarded with intact brownies. Rejoice!

    Ok, now you prepare yourself some MAGIC SHELL. With BOURBON. Yes!

    Simply melt the chocolate and coconut oil, then sprinkle in the sea salt flakes (intact flakes are good!), freshly cracked black pepper and cloves.Have yourself a mini-party, and add the bourbon! The mixture may thicken a bit, but not to worry. Adding another TB or two of melted coconut oil will smooth things out. We want a thin, drippy consistency to drizzle over ice cream!Into a jar, and used right away. OR, covered, stored in the fridge, and gently reheated for future drizzling, magic needs.The needs are real. Get on it! Brownie + Ice Cream + Magic Shell + Sprinkles. Waiting 30 seconds hardens the magic shell! MAGIC!Add sprinkles, and you know what to do...

  • Date, Cacao & Peanut Energy AmazeBalls

    That is correct! Amazeballs. Amazing Balls. Get it? Feel free to laugh, snicker, turn up your nose, or go into a 2nd-grader laughing spree and come up with other ball-like jokes. Seriously, I did and still do...and I probably won't be growing up anytime soon.

    But, wait...yes, maybe I will, but just a little bit! And I forsee these future adult-like endeavors needing food...energy...dates...cacao (or chocolate/cocoa) and crunchy things with lotsa plant protein and fructose for fast-fuel. I mean, don't we all need that in our lives??

    And we also need treats. Lots of them. Because rewarding yourself shouldn't be hard, it should be easy. And sometimes, maybe nourishing (but not alllllll the time, cause pie! beer! tasty coconut caramels dipped in chocolate!). I rest my case. These amazing balls (haha) were inspired by a low blood sugar craze while at Trader Joe's (ps: don't go to there after a long run, starving, eyeing up every carbohydrate in the store). I picked up an energy bar, and then like 5 more, and mumbling to myself threw them back on the shelves because inulin (aka: chicory root), cane syrup (wtf?), palm oil (come oooon!!). But there was one...ONE bar that fit my criteria: whole foods, nothing overly processed and, NO INULIN (does anyone else have gut bacteria that just go NUTS for this pre-biotic soluble fiber???). 

    The bar was essentially dates, cacao, peanut butter, pea protein, and crunchy peanuts, along with some puffed rice for more crunch and texture. It was amazing. Simple ingredients, but so, so good. As I stuffed the bar into my face on my walk home, I resolved to re-create this bar in ball form because balls just seem easier to make and eat than dealing with pressing bars our, and cutting them. Don't say anything about that...cause I am not hitting the delete button...we've gone too far....So I resolved the main players in these energy balls to be:

    • soft medjool dates for their caramel-like sweetness, and sticky binding properties
    • raw cacao powder for the energy-boosting, bitter, chocolate-y flavor, and crunch! I don't usually have puffed rice cereal on hand, so this was a natural replacement for this
    • cacao nibs for CRUNCH
    • roasted and salted peanuts for more CRUNCH, as well as plant protein...and chocolate/cacao + peanut = so good. Also, peanuts + dates + chocolate/cacao = a better, not nasty version of a snickers bar.
    • peanut butter because...see above (I used freshly made, since I am on a nut/seed butter making kick lately, but feel free use your favorite all natural variety, making sure the ingredients are only peanuts and maybe some salt)
    • virgin coconut oil because our bodies can absorb MCTs like birds. As in: our bodies can process medium chain triglycerides quicker via the portal vein, which bascially means these fats are available for metabolic processes sooner after we consume them than regular longer chain fatty acids. Hooray, right?
    • hemp hearts for plant protein, great flavor and becaue they are really pretty, in my opinion
    • chia seeds for fiber and plant protein, both of which mean we will be feeling fuller for longer after enjoying a few of these treats
    • sea salt because flavor. Also, cinnamon because it helps to control blood sugar and it tastes amazing. Win-win!

    And that is it. Whole, real-food ingredients that aren't overly processed and do not taste like crap. In fact, far from it. Blitzed into a sitcky mess, rolled into balls and then coated in cacao powder, hemp hearts or just left plain. And there you have it: my perfect date energy amaze-ball. (see also cherry-cacao-almond energy balls, also which are also pretty darn perfect as well).

    Notes: The dates really do need to be soft, and not hard. I do not recommend soaking them in water since that often times makes them too soggy, so get yourself a fresh pack of dates! And, yes, you CAN substitute the peanuts with almonds. You could also try sunflower seeds, but I have not tried either, but assume they will work just fine. Try to roast them fresh yourself for maximum flavor. Similarly, in regards to the peanut butter, you can replace it with your favorite nut or seed butter, with freshly made being the best for flavor (but totally not required). I chose to roll my balls (haha) in hemp hearts and raw cacao powder, with my chocolate addict swooning over the almost gooey-like chocolate coating created by the cacao powder after the balls sat for a while in the fridge. You could also roll them in crushed peanuts (or almonds, or sunflower seed), chia seeds, or just leave them plain. 



    Date & Cacao Energy Bites // plant-base; vegan; gluten-free; soy-free // makes about 12 to 14 golf-ball to walnut-sized balls // 

    • 2 packed cups soft medjool dates, pitted
    • 1 cup freshly roasted peanuts, or other nut or seed of choice
    • 2 TB peanut butter, or other nut or seed butter of choice
    • 1 TB virgin coconut oil
    • 1 TB maple syrup, agave nectar or honey
    • 2 TB hemp seeds
    • 2 TB chia seeds
    • 2 TB raw cacao, or cocoa powder, using Dutched (alkalized) of for a more oreo-like flavor and a darker color, or natural for a more acidic chocolate flavor
    • 2 TB cacao nibs (or sub with some really dark chocolate, I would recommend at least 70% cocoa solids, chopped into small pieces)
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt, or to taste
    • 1 or 2 TB water to help bind, if needed (I did not need to add any)
    • 2 TB of any of the following: hemp seeds, chia seeds, chopped nuts/seeds or cacao or cocoa powder, to roll balls in

    1. Add the peanuts and cacao nibs to a food processor. Pulse a few times to chop up into a coarse meal. If using dark chocolate instead of nibs, add it now and pulse to break into smaller pieces.  

    2. Pit all the dates, making sure EVERY pit is out. Firmly pack into measuring cup, and then place into the food processor, along with all the remaining ingredients, keeping the peanuts and nibs in the processor bowl. 

    3. Pulse until the ingredients are all incorporated, and the mixture can be pressed into a ball. Add 1 or 2 TB water to help bind, and pulse again to incorporate, if needed. 

    4. Roll all the balls into golf ball or walnut sized balls (roughly 2 or 3 TB each), and then roll them into hemp hearts, chia seeds, finely chopped nuts or seeds, or cacao powder. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.



    The peanuts + nibs all chopped up. I find that doing this first really got the best texture in the final balls, with not too big of pieces preventing the balls from holding together! That my friends, is science. Not really, but you know...Dates, peanut butter, cacao nibs...what else could you ask for in a high-energy snack??The supporting players, equally important but also high-energy!

    Now, add the rest of the stuff, and blitz!

    Roll into balls, and then roll each into hemp hearts, cacao powder, chia seeds....whatever tickles your fancy! I personally (ahem, the chocoholic in me) loved the ones rolled in cacao powder, but the hemp hearts also stole my plant-protein-loving heart.And you're done! Place the balls in a covered container in the fridge. These are so easy to grab and enjoy, whether you are at home relaxing or are on the go...grab and enjoy your balls, I say! Bahaha...sounds so bad! But really, these are such a tasty, great-for-you treat. Win!

  • Blueberry, Sunbutter + Cacao Smoothie

    This smoothie! Perfect for the morning, afternoon or late-day snack. The combination is quite unexpected, but trust me...it works. My sister is actually responsible for this creation, and thanks to her, I really do believe in the power of the blueberry + cacao/chocolate combo. Not only does the color get a pretty purple hue, but the fruity flavors really do enhance the chocolate. Hemp seeds give this a protein and healthy fat boost, as does the sunflower seed butter ("sunbutter"). A note about that: if you can, make your own sunflower seed butter. Not only is it more economical, but it is so much more flavorful. Simply roast 2-4 cups raw sunflower seeds at 350 for 12-15 minutes, or until toasty, and blend the dickens out of them in a heavy-duty food processor or blender. I use my Vitamix with the tamper, and have also used a food processor for the job. I like to add in a good pinch of sea salt, and sometimes a tablespoon of virgin coconut oil to help the blending process. On some occasions, a touch of coconut sugar helps with the sometimes bitter note of the sunflower seed butter. Don't have a heavy-duty blender or food pro to make homemade sunbutter? Then purchase a jar of your favorite nut or seed butter to substitute. 

    My addition to this smoothie: 1/4 to 1/2 cup of your favorite coffee (*cough* for those of us who leave a few dregs of coffee in their mug and walk away from it before running out the door in the morning and come back to it a few hours later, this is a perfect use). It is totally optional, but it makes the whole thing like a decadent mocha-like affair...really. Try it. Speaking of, if you want to avoid the caffeine, replace the cacao with carob-boom! A caffeine-free treat suit to fit any morning, afternoon or late-day snack attack. I mean, this smoothie is packed with awesome ingredients...just look! How can you resist?!For an extra special treat, sprinkle the top with cacao nibs, or blitz a few in the smoothie towards the end of blending for a crunchy treat. If you want to enter milkshake-like territory, add in another frozen banana plus another date or two...the creamy, thick result is such a treat! I won't tell if you top it with coco whip, or your favorite whipped cream variety. 

    And yeah, I guess you could add a handful of spinach...but not every smoothie needs spinach, am I right? And don't even think about adding kale to this-it just doesn't work here! Yes, I said it: NO KALE ALLOWED!

    And that is it for today! I am working towards organizing my recipe page, as well as updating another page with a fun new project I have been working on. Stay tuned!



    Blueberry, Sunbutter + Cacao Smoothie // plant-based, vegan, soy-free, refined sugar-free, oil-free, gluten-free, nut-free // makes one 16-20 oz smoothie // 

    • 1 cup almond or other plant-based milk
    • 1/4-1/2 cup brewed coffee, room temp or cold, black or with milk added if using leftover coffee (optional)
    • 1 heaped TB sunbutter or other nut/seed butter
    • 1 TB raw cacao powder or carob powder
    • 1/4 tsp cinnamon
    • 1 or 2 frozen bananas, using 2 for a sweeter, thicker smoothie
    • 1-3 pitted soft dates, using more for a sweeter smoothie
    • 1/2 cup frozen blueberries
    • 1-2 TB cacao nibs (optional)

    1. Toss all ingredients into a blender, and....BLEND! If needed, add another splash or two of almond milk to help blend. Add the cacao nibs, if desired, towards the end of blending for smaller, crunchy bits OR simply sprinkle on top of smoothie once poured into a glass. 



    The stuff (I used a non-frozen banana...so you can get away with that in a pinch if needed):The end:

  • Two Ingredient Chocolate Mousse

    I love chocolate. What else do I love? A simple, delicious and quick chocolate dessert that can be made in advance, and spiced-up as you please.Enter: this amazing two-ingredient chocolate mousse recipe, which I lightly adapted from Oh Lady Cakes. I know, French-cuisine purists are turning up their noses. And everyone else is like "ok...keep going...". So I am going to keep going with this. Trust the process, with this recipe, cause it works. And rest assured, if you mess it up, you can totally start ALL OVER, which is (unfortunately) not an option with traditional chocolate mousse. Basically, you rely on the fact that when you melt and then cool chocolate, the cocoa butter solidifies. You cool a chocolate-almond milk mixture down to an optimal temperature to produce a viscosity that enables tiny air bubbles to be trapped into the chocolate mixture as you aerate it by whisk or hand mixer. The product is a light, airy mousse that is intensely chocolate-y. Top with your favorite whipped cream, either the moo kind or coconut kind, and you have yourself a simple, yet decadent treat. Even better: you can make the mousse up to 2 days ahead, topping with whipped cream while you serve it, either to your eager chocolate-loving self or guests. Put out a bowl of cocoa beans or pre-shelled cacao nibs, and you have a crunchy contrast to enjoy as a garnish. Or just eat it as-is....totally acceptable. Thanks, Ashlae for the awesome recipe and technique-it is a true winner! Notes: I used 3oz 100% cacao and 3oz 70% Organic Chocolate (a bar from Trader Joe's, but please use the best quality, most responsibly sourced chocolate you can get your hands on for this). The product was SUPER intense and slightly bitter, so I added 1 TB of maple syrup to bump up the sweetness just a touch. Feel free to do the same, or use all 60% to 70% chocolate. I would refrain from using anything less than 60% cocoa solids, as chocolate is the name of the game in this recipe, people! I don't know if other almond or plant-based milks will work with this recipe, as I have only used Califia as specified by the original recipe. Optional add-ins could include: vanilla extract, espresso powder, rum or brandy or cognac or Kahlua other booze of your choice, sea salt, peanut butter.....let your imagination run wild! Ashlae has some great ideas with the original recipe-check them out! Top with whipped cream and cacao nibs, Maldon sea salt, toasted coconut flakes...you get the idea....Lastly, I got 3 servings that were on the larger side, but use as many jars/ramekins as you think you'd like. Or, just make a big bowl and scoop it out to serve.



    Two-Ingredient Chocolate Mousse // plant-based; gluten-free; soy-free; oil-free // makes 3-4 small servings or 2 larger servings //

    • 6 oz 60-70% cocoa solids chocolate of high quality, or us 3 oz 100% cacao/cocoa solids chocolate and 3 oz 60-70% cocoa solids chocolate plus 1-2 TB liquid sweetener of choice 
    • 3/4 cup Califia Farms unsweetened almond milk or almond coconut milk
    • Optional: 1 to 2 TB liquid sweetener, or add-ins/flavorings (see notes above)

    1. Prepare an ice bath by filling a large bowl with water and ice about 1/3 of the way full. Next, procure a bowl that will fit inside the ice bath, using either glass or metal, but note that if using the microwave to melt the chocolate you shouldn't use metal...but you knew that.

    2. Get a hand mixer or a balloon whisk ready, a rubber spatula, as well as the jars or bowls you'd like to use to serve. Set them nearby, as the mousse comes together quickly once you start mixing.

    3. Break up the chocolate into the smaller bowl, and melt it either over a water bath OR on low power in the microwave, stirring to ensure the chocolate scorches every 30 to 45 seconds. Once melted, place the bowl inside the ice bath and add the almond milk. Stir to combine with the rubber spatula, scraping the sides to incorporate all the chocolate. This would be the time to add-in flavorings, liqours, or extracts.

    4. Switch to the whisk or hand mixer, and beat for 2-3 minutes. During the first 2-3 minutes, the mixture will be loose and bubbly. As you continue to mix, the mixture will begin to thicken. You want to mix for just a few more seconds beyond the point when you just start see trails to form behind the whisk or mixer beaters. You want a thickened mixture, but not one that is clumpy*

    5. Immediately stop mixing and pour into jars. Lightly tap to even out the surface, and break up any large air pockets that formed during pouring. Cover, and refrigerate for up to 2 days. Top as desired. 

    *If you have over-mixed and your mousse is super thick or chunky, simply re-melt the entire mixture, and re-do step 4, taken care to not over-mix. 



    Chocolate!and then magically, MOUSSE!It really can't be easier, which is dangerous, but still glorious.Yep, dangerous. But so worth it. And chocolate confetti! Really, how can it get any better?

  • Strawberry "Milk"shake

    Yeah, I know: a recipe with quotations HAS to be suspect. But seriously, this one isn't. But what it is: vegan, gluten-free, soy-free, nut-free, refined sugar-free (only naturally occuring fruit sugars & a touch of maple syrup!), simple and delicious. No ice cream required (however, if you wanted to add a scoop or two of vanilla Luna and Larry's, that would take it to another level of awesome). 

    All you need for this is frozen ripe bananas, frozen strawberries, your favorite plant-based milk (freshly made is great for optimal creaminess, but an unsweetened pre-made milk is great, too), a simple chocolate sauce and then whipped coconut cream and cacao nibs for optional-but highly recommended-garnish. You could play around with the frozen fruit you use, but the bananas are not really optional since they are the creamy base. Raspberry and mango come to mind as other tasty alternatives for the strawberries-but please, be creative!

    I fortified mine with a heaping teaspoon of hemp hearts, since I was enjoying this as a post-run gnosh (as in, I totally inhaled an entire one by myself after a sweaty run). However, you could add your favorite plant-based protein powder, some chia sees (note: they will thicken and add some dark flecks if using black chia seeds), or just omit all of that protein nonesense entirely! Up to you. This comes together super-duper fast, and it is very likely you have all the igredients on hand. Win-win situations, on top of that fact that this is actually great for you: it is full of fruit and plant-based milk, not sugars and hard-to-digest protieins and other additives. Read: this won't make you feel like crap after you enjoy it. As much as I loved traditional milkshakes growing up, they always left me feeling a bit blah. Not anymore!! This will for sure be a staple for us this summer. It would be simple to double or triple the recipe and make these for a crowd, too. 

    The chocolate sauce can be made with a high-quality unsweetened cocoa powder, carob powder, or raw cacao powder-up to you. Sweeten with your liquid sweetened of choice (I used maple syrup), and boom: you have a simple chocolate sauce fit for topping other ice creams (banana soft serve!) or even making an iced mocha (that may be another post, soon!). Good for you, versatile and delicious...what more do you want?! You'll have a bit extra sauce left after making the milkshake, so store any extras covered in the fridge. It should last a week or so. 

    Cheers, and happy "milk" shaking!!



    Strawberry Milkshake // makes 1 large milkshake, or 2 smaller // vegan, gluten-free, refined sugar-free, nut-free, soy-free //

    Chocolate Sauce:

    • 1 TB unsweetned cocoa powder (either natural or alkalized/Dutch is fine), cacao powder or carob powder
    • 1 TB liquid sweetener, like maple syrup or agave
    • 1 TB water
    • 1/8 tsp vanilla extract
    • very small pinch salt 

    Milkshake:

    • 1 1/2 cup plant-based milk (I used homemade cashew, but use whatever suits your taste or diet)
    • 2 large ripe bananas, frozen
    • 2 cups frozen strawberries or berry/fruit of choice
    • Optional: 1 heaping TB hemp hearts for a protein kick
    • Optional: 1 or 2 soft medjool dates for additional sweetness if using tart fruit or berries
    • Optional: cacao nibs for topping (or chocolate shavings/chips)

    Coconut Whipped Cream:

    • 4 TB coconut cream
    • Optional: maple syrup or other liquid sweetener, to taste

    1. In a small bowl or jar, mix together all the chocolate sauce ingredients until smooth. Drizzle a few spoonfuls of sauce inside the glasses you will be using for a chocolate marbled look. 

    2. In another small bowl, whip the coconut cream with optional sweetner with a fork or small whisk until light and fluffy.

    3. Place all ingredients for the milkshake into a blender. Mix until smooth and creamy, adding a splash of milk if needed to blend. Pour into chocolate drizzled glasses, top with whipped coconut cream, additional chocolate sauce and cacao nibs if deisred. Enjoy immediately!



    The stuff you will need:

    Poured into a chocolate-smeared glass (totally worth the extra 30 seconds of drizzing effort!).

    Topped and drizzled, ready to enjoy. The one below is without nibs, drizzled with the carob version of the syrup, for there is a chocolate hater amongst me. 

    Straws are optional, but add some fun! They really do. I promise.

    I think you get the picture. Go and make this, guzzle it by yourself, or be generous and share. Stay cool!