Paleo Valentine’s Day Treats!

Back to Blog

Salted Chocolate Mousse

Ingredientssalted-chocolate-mousse

For the Mousse
    • 2 ripe avocados, large
    • 3 tablespoons coconut cream (the solid part in a can of chilled full-fat coconut milk)
    • 2 tablespoons maple syrup (or honey)
    • 3 tablespoons cocoa powder (or cacao powder)
    • Dairy-free chocolate shavings or dairy free chocolate chips
    • Himalayan sea salt (for topping)
For the Vegan Whipped Cream
  • 1 can chilled full fat coconut milk (just the solid part of the can)
  • 1 tablespoon maple syrup

Instructions

For the Mousse
    1. Place avocados, coconut cream, maple syrup, and cocoa powder in a small food processor. Then, whirl until smooth. You my have to stop a few times to scrape the sides. Chill in refrigerator for about 30 minutes before serving. Top with whipped cream (below), shaved dairy free chocolate, and Himilayan sea salt.
For the Vegan Whipped Cream
  1. 1. Beat coconut cream and maple syrup with a hand mixer for about 5-10 minutes, or until stiff peaks form.

 

Chocolate Coconut Tart 

Serves: 2 mini tartsPaleo-Chocolate-Coconut-Tart
Ingredients
Crust
  • ¼ cup shredded unsweetened coconut
  • ½ cup chopped pecans
  • ½ cup dates (about 9 dates)
  • pinch of sea salt
Tart Filling
  • 1½ cups coconut cream
  • ¼ cup + 1 Tablespoon cacao powder
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together. Take mixture out of the processor and press evenly into two mini springform pans. Place pans in freezer while you make the tart filling.
  2. While the crust is setting in the freezer, blend ingredients for the filling (coconut cream, cacao powder, maple syrup, coconut oil, vanilla and sea salt) in a high-speed blender or food processor until creamy. Pour half the filling over the crust in one pan and then pour the remaining filling over the crust in the second pan. Use a spoon to make sure the filling is even and smooth. Place pans in the freezer to set up, at least 2 hours, but can be overnight. Take out of freezer, remove the springform pan, let sit out for 10-15 minutes, cut into slices. Top with fresh berries and serve. The longer it sits out, the filling will soften and become more like pudding. It still tastes amazing, but not as firm. Store any leftovers back in the freezer.
Nutrition Information
Serving size: ¼ of a mini tart Calories: 292 Fat: 18g Carbohydrates: 31g Sugar: 22g Fiber: 4gProtein: 3g
*both recipes found on eatingbirdfood.com

No Comments Add a comment

No comments yet.

Leave a comment