Chocolate Avocado Mousse
Happy Valentine’s Day Everyone! I hope we are all enjoying the day and spreading love throughout. I made a healthier version of a chocolate mousse that feels decadent but is made from healthy fats.
What You Need:
1 Ripe Avocado
1/4 cup Cocoa Powder
1/2 cup Melted, Dark Chocolate Chips
1 Tablespoon Honey
1/4 cup Coconut Milk
Pinch of Salt
Raspberries or Strawberries
What To Do:
In a food processor, pulse all the ingredients until you get a creamy consistency. Put into prepared mini cups and put in the refrigerator until cold. I left mine in the refrigerator over night. When chilled, top with whipped cream and your favorite berry. You won’t believe how decadent and rich this tastes!
Vegan Heart Pancakes
Everywhere you go, all you see is a massive amounts of hearts and roses, etc. The cool thing would be if we celebrate love all the time and not on one designated day. Either way, I love anything love related and played around with my pancake recipe to try and make them fluffier and vegan.
It sounds a little crazy to add vinegar to pancakes. I was a little nervous at first. I didn’t want the flavor to affect the pancakes. I used apple cider vinegar because it is a sweeter vinegar and really good for you. A little chemistry lesson here (sorry it’s the teacher in me). When you mix an acid (vinegar) and a base (baking powder), a chemical reaction occurs. You have heard of the volcano experiment where you mix together baking soda and vinegar, the chemical reaction happens right away and forms carbon dioxide. The carbon dioxide produces lots of bubbles and boom, volcano. Well, baking powder has baking soda in it but needs to be heated to form that chemical reaction with the bubbles. When you mix in the vinegar, you will see some bubbles (that’s the baking soda) but what you won’t see is the pancake mix getting air bubbles incorporated into it. When heated, it will produce fluffier pancakes. Okay lesson complete… back to baking.
What You Need:
1 cup Gluten Free Baking Flour
1 tablespoon Organic Cane Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
2 tablespoons Coconut Oil
1 cup Soy Milk
1/2 tablespoon Apple Cider Vinegar
Organic Red Food Dye (4 drops)
What To Do:
In a mixing bowl, combine all your dry ingredients. Mix to incorporate the ingredients. Then add all your wet ingredients and mix. You will notice when you add the vinegar, it will bubble a bit. Don’t worry! We have had our chemistry lesson 🙂
In a skillet under medium heat, spray with coconut oil. I made my pancakes into hearts but you can make any shape you want. I didn’t have any heart cookie cutters so I free-handed it. The first ones were lopsided but I eventually got the hang of it.
I topped mine with vegan butter and real maple syrup, not the processed kind that is just chemicals.