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.

Vegan Pear & Cranberry Galette


Christmas is by far my most favorite holiday.  It’s a holiday that gives you permission to indulge and dive right in to your favorite holiday cookies, cakes, and pies. Tis the season! No regrets! I decided for myself at least, to take a different approach.  So, I made this Vegan Pear & Cranberry Galette with a whole grain crust and sweetened with coconut sugar.

As much as I love sugar, these days I’ve been redefining what my sugar intake should be.  As I get older, I’m noticing my body is not processing/digesting sugar the way it used to.  And that’s fine!  Although I eat a largely plant based diet, I tend to over indulge in snacks that often contain refined sugars (store bought graham crackers, for example).   Excessive bloating occurs, even if I am getting it in at the gym.

So, I’m re-shifting starting with this delicious galette, that is faintly sweet, but bursting with flavor from the tangy cranberries and juicy pears.  It’s full of fiber, loaded with Vitamin C and will look awesome on your holiday table. 

Happy Holidays!!


Vegan Pear & Cranberry Galette//1-9-inch galette, serves 8

dessert galette pastry
adapted from Fine Cooking
2 ½ cups whole wheat flour
2 tablespoons coconut sugar
½ teaspoon salt
16 tablespoons (2 sticks) vegan butter
2/3 cup ice water

1 cup fresh or frozen cranberries
2 lbs. pears, ripe but not too soft, peeled, cored and sliced into wedges
1 tablespoon fresh lemon juice
2 tablespoons coconut sugar, maple syrup or sweetener of choice
½ teaspoon cinnamon
1 teaspoon vanilla
¼ cup almond flour

In a large bowl or food processor, mix together the flour, sugar and salt. Cut in the chilled butter until the butter is evenly distributed, but still large, visible pieces.  Add the ice water all at once to the flour and butter.  Mix the dough until it begins to come together.  Gather the dough with your hands and shape into two disks. Wrap the disks in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350° F.  Roll out the dough into a circle approximately 12-inches in diameter.  The rolled-out dough does not have to be perfect.  Slide the dough into a baking sheet and refrigerate while you prepare the filling.  Combine the cranberries, pears, lemon juice, sugar, cinnamon, vanilla and flour in a bowl.  Mix thoroughly.  Remove the dough from the refrigerator.  Sprinkle 1 tablespoon almond flour over the dough, leaving a 2-inch border.  Place the fruit filling over the almond flour.  Begin to fold the borders up around the fruit.  Dot the fruit filling with additional vegan butter. (This will give the galette filling a nice glossy sheen). 

Transfer the galette to the oven and bake until the crust is golden, and the fruit is tender and bubbling, 35 to 40 minutes.  Serve warm or at room temperature.



The BEST Vegan Snickerdoodle Cookies

snickerdoodles-cookies (use).jpg

The BEST Vegan Snickerdoodle Cookies!

As I write this post, I am on my 3rd and final (I promise) cookie of the evening.  But, what can I say?  They’re chewy, tender and bursting with cinnamon.  Snickerdoodles are my kids’ absolute favorite cookie.  And their mommy’s as well.

These cookies were much needed and much appreciated by my little ones.  School is back in session and now I have a Kindergartner and a 4th grader.  My 4th grader is in a new school, with new teachers, more homework, new class friends, did I say more homework.  While my Kindergartner can breeze through his homework, my 4th grader’s work requires patience, cheerleading, google and partnership with her teacher.  I think I’ve emailed her at least 2-3 times in the last 2 weeks to stay on point.  If you’re reading this my daughter’s awesome teacher (my daughter has told every teacher she has that I have a food blog) you rock and thank you for your patience. 

At the end of the day, making these cookies for them after a hardworking week, gave them that much needed push and assurance that mommy has got their backs.

Enjoy making these cookies and Happy Back to School!


Vegan Snickerdoodle Cookies//yield 15

Adapted from A Little Sweet Life

I omitted the vanilla sugar, coconut oil and almond extract from A Little Sweet Life’s recipe.  I added White Whole Wheat Flour for added fiber.  Feel free to add your favorite flour especially if you’re gluten-free.

1 cup white whole wheat flour
1/3 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup cane sugar
1 stick (8 tablespoons) vegan butter (I used this Earth Balance Vegan Butter Sticks)
1 ripe banana
1 teaspoon vanilla extract
¼ cup cane sugar (for coating)
½ teaspoon cinnamon (for coating)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.  In a medium bowl mix flour, baking soda, baking powder, and salt.  Set aside.  Next, in a medium bowl of a standing electric mixer fitted with the paddle attachment, cream the vegan butter and sugar until light and fluffy.  Add in the mashed banana, and vanilla extract.  Mix until incorporated.  Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms. 

To make the coating, mix your ¼ cup sugar with a ½ tablespoon cinnamon in a small bowl.  Use a teaspoon or a mini ice cream scoop to form the dough into balls.  Roll n cinnamon sugar.  Place on parchment paper linked baking sheet.  Bake in preheated oven for about 10 minutes or until golden brown.  Do not over bake.  They should still feel soft in the middle.  Remove from oven and let sit on baking sheet for 2 minutes.  Move cookies to a cookie rack and cool completely.  Store in airtight container.