This is another gem I have discovered over the past few weeks – how to make chocolate mousse using the same ingredients that I use for my chocolate banana ice cream! It is so easy, tastes incredible and makes for a very filling yet SUPER healthy breakfast:)
Do understand, this is not intended to be a mousse that you serve to guests for dessert! As lovely as it is, it is not the light fluffy or dense, rich and creamy chocolate mousse that I deem “guest-worthy”. For a dessert chocolate mousse for guests, make this recipe of mine – it will knock their socks off – guaranteed! This does, however, make for a perfect breakfast or lunch. As I was eating this, I kept telling my husband how I can’t believe this is actually good for me! He agreed:)
- 130g pitted dates soaked in 3/4 cup water overnight (medjool or brick dates – any will do)
- 420g chopped up frozen bananas
- about 5 tablespoons raw cacao powder
- 1 teaspoon maca powder (optional)
- 1/4 teaspoon cinnamon (optional)
- 2 teaspoons pure vanilla powder or extract
- additional stevia if needed
- water as needed
Add dates along with their soaking water to your food processor and process until the dates are all broken up and the liquid is nice and frothy. Now add the cacao and process until well-combined. Now add the frozen banana pieces along with cinnamon, maca and vanilla and process until a light and fluffy mousse forms. You will need to add water as you process it – just add a 1/4 cup water at a time so that you do not use any more than is necessary. Taste:) These ratios of ingredients above are just guidelines. Play around with the ratios to suit your taste – perhaps you like less cacao or more vanilla or no maca or no cinnamon or perhaps you want to add chilli! Use this as a template to create a dream breakfast for YOUR taste buds:)
So pretty! My husband enjoys food but isn’t half as adventurous as I am. This frustrates me at times because I am always trying new things and want to share the experience with him, but his philosophy is often,”If this works for me, why try something else?” So when I discovered the wonder of raw steelcut oats and wanted to share it with him, his reply was,”I already eat cooked oats so I don’t need raw oats.” Sigh….
So I made him raw oats anyway (hee hee:) in a fancy glass with a heart on:D He couldn’t help but smile and after eating it, he said it was delicious.
Personally I prefer something more rich and flavourful, like my chocolate peanut butter oats, but since he likes to keep things simple, I made a plain vanilla version.
Ingredients (serves 2)
- 2/3 cup steelcut oats (I don’t pre-soak mine)
- 1/2 cup milk of choice (I used almond milk)
- 2 teaspoons vanilla powder
- 1 heaped teaspoon cinnamon (or more to taste)
- Sweetener of choice to taste (agave, maple syrup, honey…)
- pinch salt
Add all ingredients to your blender and blend until smooth. Taste and if you approve – serve and enjoy. If you would like it thicker, feel free to add 1/2 teaspoon xanthun/ guar gum.
Spread the love;)
In med school, rice crispy bars were my go-to snack. On the run between classes, you would always find me munching on one of them. However, the ones I ate back then were full of sugar and unhealthy fats. Little did I realise how these lovely tasting treats were adding to my cholesterol issues….(See my cholesterol story)
My husband is now trying to live healthier too. (It seems all my healthy eating positive energy is rubbing off;) He, like me, has a terrible sweet tooth and he used to eat chocolate/sweeties daily. He is now looking for sweet healthy alternatives to have in place of unhealthy, processed treats on a daily basis. I promised him I would work on a new recipe “just for him” this weekend – and this is what i came up with. I must say – we are both very pleased with these. Despite the coconut base, they are not overpoweringly “coconutty” and taste deliciously sweet with a lovely vanilla aroma.
You can eat them as is or you can drizzle them with maple syrup or any syrup of your choice.
Ingredients (about 12 squares)
- 1/2 cup rice syrup
- 1/2 cup coconut butter (I used homemade)
- 1/4 teaspoon salt
- 4 tablespoons agave granules or granular sweetener of choice
- 1 tablespoon boiling water
- 1/2 teaspoon vanilla (I use vanilla powder)
- 2 cups puffed brown rice (you can use rice crispies, but puffed brown rice is healthier as it has no sugar and other yucky stuff added to it)
In a small pot, over medium heat, melt the coconut butter along with the rice syrup – stirring constantly. Add all other ingredients except for the rice and stir until it becomes a smooth, silky sauce. Taste it and adjust to your liking. (Don’t be an idiot like me – let it cool before shoving the boiling liquid into your mouth!) When it tastes right to you, throw the rice into the liquid and stir to mix through. Scoop this mixture into an 8×8 dish and press into a flat, firmly packed layer. I used the back of a spatula to do this. Pop into the freezer to set for an hour or two, then slice. Store in the freezer and eat it directly from there.
It’s been pretty hot in Cape Town the past few weeks and I’ve been craving ice cream to quench my insatiable thirst and cool down. I came across this recipe from here and decided to give it a bash – too good! You really must use REAL vanilla here though as the taste comes through so beautifully. Best of all, it takes about 20 minutes from start to finish!
- 2 cups coconut milk (Full fat makes for a creamier version that is definitely best, but light coconut milk works too – the ice cream is just a bit less creamy and smooth. I make it both ways.)
- 1/4 cup agave or maple syrup (I do not recommend honey here as the taste interferes with the vanilla flavour)
- 1 tablespoon stevia/erythritol/xylitol or sugar
- pinch salt
- vanilla powder or extract. 1 1/2 teaspoon vanilla extract is fine, but if you have vanilla powder, rather use that. Start with a scant half a teaspoon and adjust to taste from there. I like to add quite a bit of vanilla powder.
For quickest results, keep he cans of coconut milk in your fridge so that they are cold for when you need them. Simply mix all ingredients and pour into your ice cream maker. Let your ice cream maker start churning and you have gorgeous vanilla ice cream in about 12-20 minutes! (Time depends on the weather, your ice cream maker etc.)
I’m salivating thinking about it…