Raw Vegan Tiramisu Mousse

This was just a, "Hmm what am I going to do with the next few minutes--I feel like making something," spur of the moment creation.

Ok so there are a few things you should know about me...
1) I LOVE LOVE LOVE LOVE LOVE Coffee....
2) Dark chocolate has a special place in my heart.
3) I am in love with coconut milk.. Especially the kind from a can. SO GOOD.
4) Tiramisu is one of my all time fave things and is rarely done well when made vegan.

So here is a little spin on the traditional tiramisu.

                                                p.s. there is no sugar in here. Get excited.


Ingredients:
1 can full fat coconut milk that has been chilled overnight (seriously the reduced fat stuff will not work and this is the good fat. :) )
9 dried dates (pitted and cut in half)
2 tsp vanilla extract
2 packets of Stevia in the raw
1 Tbl espresso powder (mixed with 1tsp warm- hot water)
3 Tbl cocoa powder (I like to use dark cocoa powder)

 Process:
Scoop your coconut milk out into a bowl. Just the super thick white part, save the watery bit for a smoothie or an after workout drink. Take half of the thick coconut milk and put it into a blender or food processor (I used my magic bullet). To the coconut milk in the blender, add: the dates, 1 tsp of the vanilla, 1 packet of stevia, the mixed espresso powder, and the cocoa powder. Blend until smooth. While that is blending, take the other half of the coconut milk and put it in the bowl of your mixer, add 1 tsp vanilla and 1 stevia packet. With the whisk attachment, whisk until medium stiff to stiff peaks form. Take a ramekin (I used a fairly large ramekin, so it just made one. If you have smaller ones you can make 2-3 depending on the ramekin size) and pour in the chocolate espresso mix. It will be fairly bitter - just like real tiramisu. Tap the ramekin lightly on the table so the mixture levels out. Finally, spoon the whipped coconut milk on top. Smooth out with the back of a spoon or rubber spatula.  Cover in plastic wrap and refrigerate until set. About 2 hours.

--This is a slightly bitter treat, yet the coconut milk is very light and sweet. If you prefer the chocolate espresso part to be sweeter, either add more dates or stevia!

I am literally in food heaven, you guys... ENJOY! :)

 ♥ E

The Happy Hyper Cookie

Be forewarned… When you make these cookies, you WILL stay up with your friends until 3AM playing board games and laughing about things that really aren’t that funny… Like glassware.

                                  

This heavenly, fluffy, cookie is a remake from “Vegan Cookie’s Invade Your Cookie Jar.”  I wanted to make a version that was gluten free, sugar free, and oil free. So this afternoon I started throwing things into a bowl, that’s where the real magic happens. 

So here goes:

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper. (Trust me, you really want that parchment paper!!!) 

1 cup coconut milk (I used So Delicious from a carton, so it was thinner and has less calories/fat)
2 ripe bananas (smashed)
1/4 cup ground flax seeds2 tsp vanilla extract
3-4 Tbs instant espresso pwd OR instant coffee grandes mixed with a SMALL amount of boiling water
1-2 Tbs pure maple syrup (depending on your sweet tooth)
4 cups old fashioned oats
1/4 cup gluten free flour (I used garbanzo… Coconut or almond meal would work well here!) 1 tsp cinnamon1/4 cup cocoa pwd2 tsp baking powder 1 cup chocolate chips 

Process: Mix all of the wet ingredients with the flax seeds and espresso powder. Add The dry ingredients, mix well. Lastly, mix in the chocolate chips.  Use a spoon to drop a heaping Tablespoon of batter onto the pre-lined cookie sheets. Bake for 7-12 minutes. Please watchthem, as different ovens cook at different rates… Mine sure has a bad track record for being correct! 

Add ins that I’m thinking about for the future:
ChiaSeeds
Protein powder
Hemp Seeds

Enjoy!! Let me know if you tried anything fun with these cookies and how they turned out!! :) 

 ♥ E