Dessert

Flourless Black Bean Brownie Bites

Ya’ll, I made you some brownies. Out of black beans. And they’re GOOD.

Flourless Black Bean Brownie Bites

Black bean brownies have kind of become a thing, so it’s not quite as weird as it used to be because people are finding out that they are actually really good. But if you’ve never seen this crazy recipe before, don’t give me the stink eye before you try them.

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The black beans are used in place of any kind of flour for this recipe, and somehow it totally works. They come out soft, sweet, moist, super chocolate-y, and insanely addicting. They are honestly some of the best brownies I’ve ever had. And it doesn’t hurt that they are loaded with some great nutrients like fiber and antioxidants. Secretly healthy desserts that only FEEL indulgent are my jam.

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

They are simple and come together pretty quickly because they only require a food processor (or blender). Just throw all of the ingredients into the processor, whirl until it becomes a nice chocolate-y batter, and spoon them into the mini muffin tin. You could always make them in a bigger pan and cut them into squares, but I think mini muffins are just the cutest. I couldn’t resist. I sprinkled some chopped peanuts on top just for fun, but you could use pecans, walnuts, or even something different like coconut. Oh, I’m totally doing that next time!

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

I feel like this is the only proper way to start out our week. So dunk these little guys in some almond milk and enjoy this Monday!

 

Flourless Black Bean Brownie Bites

Yield: Makes 24 mini brownie bites

Ingredients

  • 1 (15oz) can black beans, rinsed and drained
  • 1/2 cup cacao powder
  • 1/2 cup coconut sugar
  • 1/4 cup mini chocolate chips (I used dairy-free Enjoy Life)
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • optional toppings : chopped peanuts (or whatever nut you want)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all of the ingredients, except for the chocolate chips, to a food processor or blender and blend until it becomes a smooth batter.
  3. Remove the blade, add the chocolate chips, and stir in the chocolate.
  4. Spray a mini muffin tin with cooking spray and spoon the batter into the muffin tin, filling the tins up about 3/4 full.
  5. Sprinkle chopped peanuts over the top and bake for 25-26 minutes.
  6. Let the brownies rest for a couple of minutes before removing from the pan, the brownies should easily pop right out of the pan.
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Pumpkin Pie Chia Pudding

Ch-ch-ch-chia!

You guys know how much I love chia pudding, so of course I had to make a pumpkin version. Because, pumpkin everything. Duh.

Pumpkin Pie Chia Pudding

This super healthy pudding has all of the same elements of pumpkin pie, with way more health benefits. It’s creamy, cold, pumpkin-y, sweet and satisfying. Chia seeds have tons of fiber, so it will keep you full for hours. And not only fiber, but protein, antioxidants, omega-3 fatty acids and calcium. These tiny little seeds are so packed with nutrition, and are definitely worth adding to your diet. They are so versatile, and can be added to so many recipes. Everything from a pudding like this one, smoothies, soups and gravies, seedy crackers, or even as a vegan egg substitute.

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I’ve eaten this pudding at several different times of the day. It’s great as a quick and filling breakfast, and if you make it ahead of time, you will wake up to a breakfast that is ready for you. And I don’t know about you, but I wake up starving in the mornings. I don’t have much patience for cooking a complicated meal after I wake up, I want food and I want it 20 minutes ago. Having some kind of chia pudding in the fridge always makes my mornings a little bit better.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

And what’s even better? A chia pudding that makes me feel like I’m eating pumpkin pie. Score.

 

Pumpkin Pie Chia Pudding

Yield: Serves 2

Ingredients

  • 1/4 cup chia seeds
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2-1 tsp pumpkin pie spice
  • optional toppings: pecans, pumpkin pie spice, coconut whipped cream

Instructions

  1. You will make this in 2 separate mason jars, so divide all of the ingredients between the 2.
  2. Combine half of the chia seeds, pumpkin, milk, syrup, vanilla and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the second jar.
  3. Tightly close each jar and give them a good shake, until everything is well combined.
  4. Set them in the fridge for at least 2 hours, but preferably overnight.
  5. The pudding is ready to eat when you take it out of the fridge. Top it with pecans, more pumpkin spice or whipped cream if desired.
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Grain-Free Biscuits

I think biscuits are the only proper way to start out this week. A cold front has come through Lubbock, and I think I need to make another batch of these to comfort me and warm me up a bit. Slather those babies with some grape jelly or honey, and I’m a happy lady.

Grain-Free Biscuits

Can you believe that this is the first time I’ve made biscuits since going gluten-free?! I haven’t had a biscuit in nearly two years, until I made these. I know, I’m shocked too. How on earth have I gone through life for two years without biscuits?!

Grain-Free Biscuits

When I decided that I wanted to come up with some type of traditional biscuit recipe, I knew that I wanted to make them free of not just gluten, but all grains. I apparently like to make things harder on myself. So I experimented with a couple of small test batches, and then came up with what we have here. These biscuits are soft, slightly chewy, a little bit dense yet still light and airy, and are basically like little rays of sunshine for your morning.

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I stuck with almond and coconut as my two main flours for the dough, which is something I do pretty often when it comes to my paleo baked goods. There haven’t been many times when I’ve gone wrong with this combination, they work really well together, and I always seem to like the texture that they give. This dough also comes together very quickly, so you really wouldn’t be taking much more time to make amazing homemade biscuits than you would with the canned kinds. And we all know homemade is way more delicious, and always healthier.

Grain-Free Biscuits

Grain-Free Biscuits

I made my biscuits on the thin side, but you can easily double the thickness just by doubling the height of the dough when you roll it out and cut the biscuits. That will result in similar texture, and will only add on a few minutes of cooking time in the oven.

Grain-Free Biscuits

Grain-Free Biscuits

Get crazy with your favorite toppings too. Depending on what kind of mood I’m in, I top my biscuits with anything from butter, honey, jelly, preserves, almond butter, or even a homemade GF gravy.

Oh man, I just made myself hungry again, I’m making a batch of these asap!

 

Grain-Free Biscuits

Yield: Makes 20 (1/2" thick) biscuits OR 10 (1" thick) biscuits

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (I used Earth Balance vegan butter)
  • 1/2 cup unsweetened almond milk (or your milk of choice)
  • 2 eggs
  • 2 tbsp honey

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, add the almond flour, coconut flour, arrowroot, baking powder, baking soda and salt. Whisk to combine.
  3. In a smaller bowl, whisk together the butter, milk, eggs and honey until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to start mixing. Once the dough starts to come together, then you will have to use your hands to knead it a bit. Just roll it and press it a few times until it is one big ball of uniform dough.
  4. Set aside and let the dough rest for 10 minutes.
  5. Line a baking sheet with parchment or a silpat mat. Once the dough has rested, it is time to roll it out.
  6. Lay out a piece of parchment paper and place the dough on top. Lay another piece of parchment on top of the dough and use a rolling pin to gently roll out the dough into an even layer, until it is about 1/2 inch thick. (If you want a thicker biscuit, roll it to a 1 inch thickness)
  7. Using a biscuit cutter or glass jar, gently cut into the dough forming the circles. Continue cutting the dough until you get through the whole sheet.
  8. Carefully, peel away the outer edges of the dough and set aside. Lay the biscuit circles onto the baking sheet.
  9. Take the scraps of dough and roll them into one big ball again. Do the same rolling process with the rest of the dough to finish cutting out all of the biscuits.
  10. Bake for 12 minutes, until lightly golden on top. If you cut your biscuits to a 1 inch thickness, add about 3-5 minutes onto your baking time.
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Raw [Vegan] Pumpkin Cheesecake Bites

Y’all, this is my first pumpkin recipe of the season. For shame! Apparently I’m a bit behind because I’ve been seeing pumpkin everything since basically September 1st. But, better late than never, I guess.

Raw Vegan Pumpkin Cheesecake Bites

I’m making up for it with these cute little pumpkin cheesecake bites. They are completely, vegan, and made of only whole food ingredients. I actually got the idea for this recipe from Dana over at Minimalist Baker. Isn’t she awesome?! If you haven’t seen her blog (which I’m sure everyone has), you have got to check it out. She is a genius, and when she made these ah-mazing looking peanut butter cup cheesecakes, I couldn’t stop drooling, so I knew that I had to recreate them in some way.

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And what better way than with pumpkin?! ‘Tis the season…

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

These seriously taste like little pumpkin pies. They are cold, creamy, sweet, pumpkin-y and SO simple to make. Heaven in your mouth, for realz.

Raw Vegan Pumpkin Cheesecake Bites

The ingredients list for these little guys is not too long, and with only 2 layers, they are quick to put together. Just pulse the 2 crust ingredients, form in the muffin tin, blend the filling ingredients, pour, swirl some pumpkin, freeze. Voila. You have yourself some cheesecake. I even took Dana’s advice by used the little parchment strips, and it worked like a charm.

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

You are really going to impress your friends with this one. I would take one of these over regular pumpkin pie any day. Hurry, go buy all the pumpkin so you can make these.

 

Raw [Vegan] Pumpkin Cheesecake Bites

Yield: Makes 12

Ingredients

    Crust
  • 1 cup medjool dates
  • 1 cup raw almonds
  • Cheesecake Layer
  • 1 1/2 cups cashews (soaked for 4-6 hours)
  • juice of 1 lemon
  • 1/2 cup full-fat coconut milk
  • 1/3 cup coconut oil, melted
  • 1/2 cup real maple syrup
  • Pumpkin Swirl
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 tsp pumpkin pie spice
  • 1-2 tsp real maple syrup

Instructions

  1. If your dates are not soft and sticky, then soak them in hot water for about 15 minutes. Once softened, combine the dates and almonds in a food processor, and pulse until the mixture starts to come together and look a little bit like a dough. It should stick together when you press it with your fingers.
  2. Before you form the crusts, cut out little strips of parchment paper and place them in the bottom of the tins. This is optional, but it will make it easier to pop them out at the end.
  3. Form the crust by taking a heaping tbsp of the mixture and pressing it into the bottom of a muffin tin with your fingers.
  4. Next, make the cheesecake layer by adding the soaked cashews, lemon juice, coconut milk, oil and syrup into a blender and blend until smooth. You may have to scrape the sides a bit, just keep blending until creamy.
  5. Carefully pour the cashew mixture into the muffing tins until they are almost to the top.
  6. In a small bowl, mix together the pumpkin puree, pumpkin pie spice and maple syrup, then take about 1 tsp worth of the pumpkin and gently dollop it on top of the cheesecakes. Swirl with a knife or toothpick.
  7. Place them in the freezer for a couple of hours so they can harden. When you want to take them out of the muffin tins, just run a butter knife along the outside and then gently pull up on the parchment strips. You can eat them right out of the freezer, or keep them in the fridge for a softer consistency.
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Sweet Potato Dessert Fries

We’re eating dessert today, in french fry form. Oh. Yes.

Sweet Potato Dessert Fries

I have wanted to do something with sweet potatoes and chocolate for a while now. I’ve just been indecisive, and couldn’t figure out exactly what I wanted to do. One of the ideas was to do chocolate covered sweet potato chips, which I’m sure is totally amazing. Sweet and salty is where it’s at! But, I wanted to do something a little healthier. I wanted my dessert to be indulgent, yet still pretty healthy. Enter, Dana and Sally. Geniuses, I tell you. They made dessert fries.

Sweet Potato Dessert Fries

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DESSERT. FRIES. The angels are singing.

Sally’s are a little more on the indulgent side, and Dana’s are loaded with superfoods. My version has a little bit of both. They aren’t loaded with too many ingredients, and are kept pretty simple. I mean, who doesn’t like sweet potatoes and chocolate? No one, that’s who.

Sweet Potato Dessert Fries

Sweet Potato Dessert Fries

My version includes coconut oil and sugar coated sweet potatoes, melted dairy-free chocolate chips, shredded coconut, coconut whipped cream and flaked sea salt to put it over the top. All whole ingredients, all delicious. You have GOT to make these the next time you have friends over. But be warned, they may never leave because of these babies.

Sweet Potato Dessert Fries

Sweet Potato Dessert Fries

They are perfectly sweet, slightly crunchy, carb-elicious, and DE-licious. If you ask me, they are the perfect football food. I’m totally making them this weekend so that I can sit on the couch in my pj’s, watch football, and stuff my pie hole. You’re welcome to join me if you want!

 

Sweet Potato Dessert Fries

Yield: Serves 2-4

Ingredients

  • 2 large sweet potatoes
  • 1/3 cup chocolate chips (I used Enjoy Life )
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened shredded coconut
  • pinch of flaked sea salt
  • Whipped Cream
  • 1 can full-fat coconut milk (full-fat is needed)
  • 1/4 cup organic powdered sugar OR powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. Note: Refrigerate the can of coconut milk overnight so that the cream and water can separate.
  2. Preheat the oven to 350 degrees.
  3. Cut the sweet potatoes into slightly thin matchsticks to look like french fries. In a large bowl, pour the coconut oil and sprinkle the coconut sugar over the potatoes. Toss until all of the potatoes are coated.
  4. Lay out the potatoes in an even layer on a baking sheet. Bake for about 30 minutes, until the potatoes are lightly brown and slightly crispy.
  5. When the potatoes are roasting, make the whipped cream. Take the can out of the fridge and scoop the cream off the top, leaving the water.
  6. In a medium bowl, combine the coconut cream, sugar and vanilla. With a hand mixer, beat the cream and sugar together until it becomes whipped cream. This should take a few minutes to thicken up.
  7. Also, melt the chocolate chips by microwaving them for about a minute, stirring every 30 seconds until melted.
  8. When the potatoes are done, transfer them to a plate or platter. With a spoon, drizzle the chocolate all over the top, sprinkle the shredded coconut, and scoop a dollop of whipped cream on top. You can also sprinkle more chocolate chips if you want.
  9. Sprinkle a pinch of sea salt over everything.
  10. Serve and enjoy!
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Banana Pecan Date Shake

Ya’ll, I made you some pecan pie! Well, not really. But sort of. It’s a protein smoothie that tastes like straight up pecan pie in a glass.

No lie.

banana pecan date shake

I’ve officially deemed this my new favorite smoothie at the moment. I’ve made it almost every day for a week now, it has been replacing my usual favorite green smoothie, which is definitely hard to do. I have seen tons of variations of date shakes all over the internets, most commonly using almonds. So I decided to switch it up a bit and go with pecans instead. You know the ooey gooey sweet center of a pecan pie? Yeah, this shake tastes a little bit like that. It has the amazing sweet caramel-like flavor form the dates, and the earthy pecan texture. I kept it vegan by using almond milk, and added a little extra flavor, sweetness and nutrition with some vanilla protein powder.

banana pecan date shake

This glass is packed with nutrition, vitamins, protein, fiber and deliciousness. It is thick, perfectly sweet, and super filling. It feels like you’re cheating with a decadent dessert milkshake. I’m a trickster, I tell ya.

 

Banana Pecan Date Shake

Yield: Makes 1 large or 2 small smoothies

Ingredients

  • 1 frozen banana
  • 3 medjool dates (pitted)
  • 1/4 cup pecans
  • 3/4-1 cup unsweetened vanilla almond milk
  • 1 serving vanilla protein powder (optional)
  • 1-2 handfuls of ice

Instructions

  1. If the dates are not soft and sticky, soak them in hot water for about 10 minutes.
  2. Once dates are soft, put all of the ingredients into a blender and blend until smooth and creamy.
  3. Pour into glasses and enjoy!
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Grain-Free Quinoa Granola

Doesn’t this granola look like the stuff that you put in a bird feeder? Bird seed granola, that’s what I should have called it. Okay, I’m kidding. Please still be my friend, and eat my granola.

Grain-Free Quinoa Granola

I think this granola is my new favorite. I know, every time I come up with a new granola recipe, it always ends up being my favorite. But for realz, this batch was gone within just a few days.

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Grain-Free Quinoa Granola

This granola is perfect for breakfast, or a little afternoon snack. It is very nutrient dense because it is full of super seeds. We have everything from quinoa, pumpkin seeds and flax seeds. It is naturally sweetened with honey, has a subtle coconut flavor, and is made extra crunchy from the almonds. And trust me, if you like crunchy, crispy things, you will LOVE this. I can never seem to get my oat granolas to be quite as crunchy as I’d like them to be, but this one is right on the money. The quinoa is uncooked before roasting, so that is where most of your crunch comes from.

Grain-Free Quinoa Granola

Grain-Free Quinoa Granola

It is filling, crunchy, nutty, sweet and so satisfying. I think my favorite way to enjoy it is to eat it like cereal with a little banana or raisins and almond milk. It was great during the summer months, and now it can easily transition into my fall breakfasts. Throw some chopped apple and raisins on there and you’re good to go!

Grain-Free Quinoa Granola

 

 

Grain-Free Quinoa Granola

Yield: Makes about 3 1/2-4 cups

Ingredients

  • 1 1/2 cups uncooked quinoa
  • 1 cup raw almonds
  • 1 cup raw pumpkin seeds
  • 1/2 cup flax seeds
  • 2 tsp cinnamon
  • 1/4 cup coconut oil, melted
  • 1/3 cup honey
  • small pinch of salt

Instructions

  1. Preheat your oven to 350 degrees.
  2. Using a fine mesh strainer, rinse your quinoa very well with cold water. Let it drain for a few minutes so it is not too wet.
  3. In a large mixing bowl, add the quinoa, pumpkin seeds, almonds, flax and cinnamon and stir to combine.
  4. Pour the honey and coconut oil over the mixture and stir until evenly combined and well coated.
  5. On a large, lined baking sheet, spread the granola mixture out into an even layer.
  6. Bake for 25-30 minutes, it is done when the granola is slightly brown all over.
  7. Remove from the oven and let it cool for at least 10-15 minutes before stirring it. This will give it time to harden a bit.
  8. Once cooled, gently break up the layer of granola with your hands or a wooden spoon. I like to leave it in chunks, but break it up to your desired consistency.

Notes

Adapted from Gimme Some Oven

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16 [Healthier] Gluten-Free Sweet Treats

You guys know how I always like to health-ify my baked goods, desserts and sweet treats in some way. I decided that it would be fun to do a little recipe roundup of some of my favorite recipes from the archives that will satisfy any sweet tooth.

1. [Grain-Free] Almond Coconut Mini Bundt Cakes with Chocolate Glaze

16 [Healthier] Gluten-Free Sweet Treats

2. [Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

16 [Healthier] Gluten-Free Sweet Treats

3. [Grain-Free] Chocolate Donuts with Peanut Butter Maple Glaze

16 [Healthier] Gluten-Free Sweet Treats

4. Raw [Vegan] Chocolate Mousse Pie

16 [Healthier] Gluten-Free Sweet Treats

5. [3-Ingredient] Banana Nutella Cookies

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6. Chocolate Peanut Butter Chia Pudding

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7. Almond Butter Chocolate Chunk Cookies

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8. Healthy Chocolate Peppermint Bark

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9. [Healthier} Gluten-Free Cinnamon Rolls

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10. Cranberry Coconut Protein Balls

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11. Cranberry Lemon Cookies

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12. [Grain-Free] Cinnamon Banana Bread

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13. Mocha Protein Frappe

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14. Raw Brownie Bites

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15. Raw Coconut Cacao Almond Cookies

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16. Skillet Apple Crisp

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Chocolate Raspberry Protein Smoothie

I know I keep saying it, but I’m seriously hoarding the last of the summer berries right now. I’ve been putting berries in everything. I just can’t help myself.

Chocolate Raspberry Protein Smoothie

This chocolate protein smoothie is full of raspberries and super refreshing. It tastes like a chocolate milkshake with a tangy twist. Raspberries provide you with tons of antioxidants to keep your skin and hair looking amazing, as well as fiber to keep your digestive system happy. They are pretty low in sugar, so you are basically drinking a low sugar milkshake. Score.

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The ingredients for this smoothie are pretty minimal, along with the berries, I included a banana, spinach and flax. Tons of superfoods are happening today. This is the perfect post-workout shake to replenish your muscles with some protein and carbs. Enjoy the chocolate goodness!

Chocolate Raspberry Protein Smoothie

 

 

Chocolate Raspberry Protein Smoothie

Yield: Makes 1 large or 2 medium smoothies

Ingredients

  • 1 cup fresh (or frozen) raspberries
  • 1 frozen banana
  • 1 serving chocolate protein powder (or 1-2 tbsp cacao if not using protein)
  • 1 tbsp flax meal
  • 2 cups spinach
  • 1 cup almond milk

Instructions

  1. Put all of the ingredients into a high powered blender and blend until smooth and creamy.
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Raw [Vegan] Chocolate Mousse Pie

My grandma makes the BEST chocolate mousse pie. Like, ever.

Raw [Vegan] Chocolate Mousse Pie

It is full of butter, sugar, gluten, magical fairy dust and TONS of love. I obviously can’t eat her famous pie anymore (which may or may not make me tear up a little), so I decided to create a recipe that is an ode to the amazingness that is this pie. My loosely adapted recipe is vegan because I can’t have dairy, gluten-free because duh, AND raw because, why not?! Oy, I can see it now, Grandma is reading this and shaking her head. I’m sure by this afternoon, I’ll be getting a call from her telling me I’m grounded.

Wait grandma, you just wait.

Raw Chocolate Mousse Pie

Ever since I was a kid, she would make me help her assemble the chocolate mousse pie. It has been served at every Thanksgiving and Christmas, no ifs, and or buts. It has always been a family favorite, and for good reason. My brother loves it so much that she actually makes an entire pie just for him on his birthday. Brown noser.

Raw [Vegan] Chocolate Mousse Pie

We all know by now that mine is going to be gluten-free, but I took it one step further and went completely grain-free. I basically made a raw chocolate brownie batter for the crust, something very similar to this. Then I used a secret ingredient for the mousse layer. TOFU. Okay, don’t freak out. It doesn’t taste like tofu, I swear.

If you use silken or super soft tofu and blend it with cacao powder and sweetener of your choice, it turns into this silky, sweet, chocolatey, creamy deliciousness that is pretty much a cross between a pudding and a mousse. Tofu is very commonly used in vegan puddings. And like I said, you can’t taste the tofu, but you are getting all of that added protein in your chocolate pie. Score. Look at you, you little health nut.

Raw [Vegan] Chocolate Mousse Pie

I can’t forget about the whipped cream layer. Grandma always has a THICK whipped cream layer on her famous pie. She uses Cool Whip, but we’re going with something a little more natural and sticking with coconut whipped cream. If you’ve never had coconut whipped cream, you have GOT to jump on that bandwagon.

Raw [Vegan] Chocolate Mousse Pie

Then you sprinkle a little more cacao powder over the top to add that fancy touch. You know, because chocolate mousse is fancy.

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Grandma, can we make this version instead of your famous version for Thanksgiving?

No? Okay then. But at least I gave it a shot.

 

[Raw] Vegan Chocolate Mousse Pie

Ingredients

    Crust
  • 1 cup walnuts
  • 14 dates, pitted and soaked in warm water for 10 minutes
  • 1/4 cup raw cacao powder
  • 1/4 cup unsweetened shredded coconut
  • small pinch of salt
  • Mousse Filling
  • 1 (14oz) package silken tofu
  • 2 tbsp raw cacao powder
  • 1/2 cup real maple syrup
  • Whipped Cream
  • 1 can full-fat coconut milk (full-fat is needed)
  • 1/4 cup organic powdered sugar OR powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. First, make the crust. Place all of the crust ingredients into a food processor, and pulse until it comes together into a thick dough.Press it into one big ball.
  2. Line an 8" springform pan with parchment paper, and press the dough into the pan, forming a pie crust. Start from the center and work your way out, going up the sides about 1/4". Try to get it as even as possible. Set the crust in the fridge to harden up a bit.
  3. Next, make the mousse filling. In a blender or food processor, add all of the mousse ingredients and blend for about 30 seconds, until smooth and creamy.
  4. Pour the mousse onto the pie crust and use a spatula to spread it out evenly. Place the pan back in the fridge.
  5. While the mousse is chilling in the fridge, make the whipped cream. Scrape the thick cream off of the top of the can of coconut milk. Put the cream in a mixing bowl, and add the sugar and vanilla. Using a hand mixer, whip the cream and sugar together until it becomes a fluffy whipped cream. This may take a few minutes.
  6. Once the mousse has hardened up a bit, spread the whipped cream over the top in an even layer. Sprinkle with some more cacao if you want.
  7. Slice and enjoy!

Notes

*The texture is best if you let it cool for a couple of hours before you eat it. Everything is a little firmer and holds together better.

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