Vegan Chocolate Espresso Mousse


I couldn't let the year come to an end without a chocolate recipe.  So, here it is.  Vegan Chocolate Espresso Mousse with Goji Berries & Hemp Seeds.  This is by far THE simplest, creamiest recipe that you can put together.  Once you make it, you'll always make it AND it's healthy AND it will look awesome on your holiday dessert table.   

Enjoy your holiday's and Happy New Year!!!





chocolate mousse
2 ripe avocados
1/4 cup Cacao powder
2 teaspoons espresso powder
1/4 cup coconut nectar sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 cup plant-based milk (I used almond milk)

In a food processor or blender, blend all ingredients until smooth. Pour into individual serving bowls. Garnish with goji berries and hemp seeds. Serve immediately.

Pear, Cacao, Ginger Buckwheat Muffins

Part III: On-The-Go Breakfast Series 


Pear, Cacao, Ginger Buckwheat Muffins!

Welcome Back!  Here is my third recipe part of my On-The-Go Breakfast series.  I love baking muffins, as they are the perfect compact quick and in a hurry food when you’re racing out the door.  I don’t buy muffins out in café’s or bakeries as they are larger than I’d like and are a meal within itself.  You’re full not just after breakfast, but way past lunch time.  I prefer to make them homemade to control the ingredients and they’re so much better for me.  These muffins contain buckwheat flour, a high fiber, high protein flour you can use instead of whole wheat flour. The muffins are moist and loaded with chunks of pear and to top it all off, I added chopped pear and crystallized ginger.  On the go goodness!  If you have been in a breakfast rut, let this week’s breakfast recipes help you break free.

Pear, Cacao, Ginger Buckwheat Muffins//makes 12
Loosely adapted from Alyssa Noui@suppingood

4 firm Bosc pears, medium dice, peeled
Juice of 1 lemon
1 tablespoon brown sugar
¾ cup buckwheat flour
¾ cup almond meal
½ cup unbleached, all-purpose flour
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ginger
1 stick (1/2 cup) butter, melted
2 eggs
¼ cup coconut yogurt
½ cup unsweetened non-dairy milk or any milk of your choice

Preheat oven to 350 degrees

Toss pears with lemon juice and the 1 tablespoon brown sugar.  Allow to macerate for 30 minutes.  Spread a single layer of pears on a parchment lined baking sheet and roast for 15-20 minutes, stirring every 5 minutes.  Roast until brown and tender.

In a large mixing bowl, combine all the dry ingredients.  In a separate bowl or stand mixer, mix the butter, eggs, yogurt and milk.  Add the dry ingredients to the wet ingredients. Mix until well combined. Fold in the diced pear, saving some for garnish.  Evenly divide the batter among 12 paper-lined muffin tins.  Top each muffin with the remaining pear and sprinkle with crystallized ginger.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Chocolate Matcha Tea Ice Cream Sandwiches

This post is sponsored by DōMatcha®

Nothing says summer like ice cream, or my favorite, ice cream sandwiches.  It doesn’t have to be summer for me to enjoy a great ice cream sandwich.  These chocolaty and chewy sandwich cookies are filled with bittersweet Matcha green tea ice cream.  Although I drink matcha daily, incorporating it in desserts and other recipes, is a treat within itself.

I made this ice cream without an ice cream maker, and frankly, I prefer it this way.  It’s quick and simple and doesn’t require the process of freezing your ice cream machine canister a couple of days ahead.  Just mix your ingredients, place in a loaf pan or container of your choice (just make sure it’s shallow), and voila, 6 hours later you’ve got creamy ice cream to wow your family and guests.  With this method, green tea ice cream is just the beginning.  Try other flavor combinations or just go with simple vanilla, which is my son's absolute favorite.  But, lo and behold, after making the green tea ice cream, I almost thought I wouldn't have enough for my sandwiches.  The kiddos loved it!  We all kept taking spoonful after spoonful.   It's just that tasty.  

The cookie sandwich recipe was adapted from Bon Appetit’s latest magazine issue, “Cook Like a Pro.”  I used their Oatmeal Cookie sandwich and Chocolate Cookie Sandwich recipe interchangeably as I preferred a round cookie instead of the rectangular version. 

A few tips to keep mind, although the ice cream requires 6 hours until firm and ready to eat, preparing the ice cream sandwiches will require a 1-2-day prep time.  You can make the dough 2 days ahead and the cookies can be baked 1-week ahead if you’re in no rush. The ice cream sandwiches can be assembled a week ahead also.  Make sure they’re frozen.


Chocolate Matcha Ice Cream Sandwiches

No-Churn Matcha Green Tea Ice Cream//serves 4
Adapted from Japan Centre

matcha green tea ice cream
3 egg yolks
½ cup granulated sugar
2 tablespoons DōMatcha® Tea Powder
¾ cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream

Chocolate Cookie Sandwiches//makes about 12
Adapted from Bon Appetit

chocolate cookie sandwiches
¾ cup unsweetened cocoa powder, sifted
1½ teaspoons kosher salt
1 teaspoon baking powder
2½ cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract

For the ice cream, in a bowl, whisk the egg yolks with the granulated sugar until thick and pale. Add the matcha powder and stir until a thick green paste forms.  Set aside.

In a medium saucepan, gently heat the milk to a low simmer.  Remove from the heat and add the vanilla extract.  Gradually add the milk to the matcha green tea paste whisking until well incorporated.   Pour mixture through a fine sieve into a medium bowl and set in an ice bath; let stand, stirring occasionally until well chilled.

In a mixing bowl, beat the heavy cream until soft peaks form.  If you are using an electric stand mixer, beat the cream on medium speed.  Fold the cream into the chilled matcha green tea mixture.  Pour the mixture into a loaf pan, cover with plastic wrap, and freeze until firm, 6 hours. Serve promptly.

For the chocolate cookie sandwiches, whisk cocoa powder, salt, baking powder, and 2½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.

Preheat oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured surface into a large ⅛"-thick rectangle (about 16x12"), dusting with more flour as needed. With the bottom of a glass or biscuit cutter, cut out cookies and transfer to a parchment lined baking sheet. Gather the scraps, work the dough, dusting with flour as needed, and reroll dough, cutting the remaining cookies.  (If the dough becomes too soft and sticky, place dough back into the refrigerator). Place cookies in the refrigerator to chill. Bake, rotating baking sheet front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets.

To assemble ice cream sandwiches, using a 4-oz. ice cream scoop or ½-cup measuring cup, scoop out large domes of ice cream onto an upside cookie. Top each with a right-side-up cookie, then press down gently until ice cream extends to the edges. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften, if you can wait that long.