Thursday, July 12, 2012

Vegan Chocolate Mousse Parfait

This delicious dessert will fool just about anyone.  It is Vegan, Gluten Free and healthy all while being chocolate?  The secret ingredient for the creamy texture?  Avocado.  Ssssshhh, don't tell.


2 large ripe avocados
1/2 cup raw cacao powder or unsweetened cocoa powder
1/4 cup raw agave or brown rice syrup
1 tablespoon vanilla extract
1/4 cup ground flaxseeds
1/4 cup chopped walnuts
2 dates. pitted and chopped
2 Tbl unsweetened shedded coconut
1/2 tsp ground cinnamon
Pinch of sea salt
Fresh fruit (raspberries or strawberries are best)


1. In a food processor or coffee grinder* combine flaxseeds, walnuts, dates, coconut, cinnamon, and salt.  Pulse until the texture is to your liking.  You can store up to a week in a sealed container.  If you have extra is would be great in yogurt or ice cream.
2. Puree avocado,  agave or syrup, and vanilla in a food processor or blender* until smooth.  Refrigerate until chilled.  It will keep for up to 3 days in a tightly sealed container.
3. Using a wine glass, martini glass or a small ice cream dish layer the mousse and the dry topping until the glass is full.  Add your fruit on top.

*Serves 4
*A food processor works best, but a blender will do. 
*I have also used a Zyliss chopper and it worked fine
*Vegan and Gluten Free

Chocolate Marshmallow Treats

I love this super easy but impressive dessert and
it won't take you more than 20 minutes!


Bag of large marshmallows
Bag of chocolate chips (I prefer dark chocolate)
Topping of your choice (ideas include Heath toffee bits, pretzels, almonds or peanuts) the options are endless

 Chop your desired toppings and set aside.  Pour desired amount of chocolate chips into a microwave safe bowl.*   Heat according to package directions but usually 30 second intervals and stir until smooth.  Dip marshmallow into chocolate about half way and then place on your serving dish or into roomy storage container.  Before the chocolate starts to harden sprinkle on a small amount of your chosen topping.  Refrigerate until chocolate is matte and firm (usually about 20 minutes). 

*You can make this dessert any size based on the occassion
* Make sure with the quantity of chips and your bowl selection you can dip the marshmellow in about a 1/2 inch.
*Have your serving dish or roomy container ready before you start so the chocolate can solidify without being disturbed.