Category Archives: chocolate

Chocolate Peanut Butter Mousse

Guys, I’m really excited to share this recipe. It’s one of the best things I’ve ever eaten. I want to eat it again and again and again. Every day. Forever.

Chocolate Peanut Butter Mousse
dairy-free, gluten-free; yields 2-3 servings

Note: When served immediately, it has more of a light, airy texture. The longer it sits and chills, the thicker it becomes. Both are delicious, but I think I prefer the richer pudding-like texture.

Ingredients/Directions:

1 package light silken tofu
2 tbsp agave nectar (maple syrup or honey could work, but I haven’t tried it)
2 tbsp peanut butter
2-3 tbsp cocoa (start with 2)
1/2 tsp vanilla
pinch of salt

In a food processor or blender, add the above ingredients and blend until smooth. Adjust cocoa or sweetness if needed.

1 can chilled, full fat coconut milk
Optional: berries

Divide chocolate mousse between 2-3 small ramekins or glasses.

Let’s admire this thick and creamy chocolate, shall we?

Mmm, gooey.

Once the can of coconut milk has chilled for at least 4 hours, it’s time to extract the cream. The longer it chills, the more ‘cream’ it will yield. Typically, 1/3 will solidify. * (see note at the bottom of post)

Scoop the cream into a (preferably chilled) glass bowl and try to keep your taste-tester finger under control. Using a hand mixer, beat until it becomes light and fluffy. Or, if you can’t wait (like me) just spoon it on top of the mousse. Tastes, the same, right?

*Coconut cream: It’s important to only use full fat coconut, as the lighter versions won’t solidify. Thai Kitchen brand tends to be the best no-fail. It’s always thick and creamy.
Also, with coconut whip, it’s best to serve it immediately, as it ‘melts’ quickly.

I placed a layer of blackberries in between the chocolate mousse and whipped cream. Feel free to experiment with different types of fruit, or omit.

COME. TO. MAMA.

B.C. APPROVED! (I’m sure of it)

(Healthified) Brownie Batter Milkshake

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Craving a thick and creamy chocolate milkshake? Without feeling like you have to log extra gym time? Then look no further!

When it comes to fast food shakes its not so much the calories that bother me (even though they can be atrocious) but rather the lack of real ingredients. How is it possible that it takes dozens of artificial ingredients, chemicals and fillers to create a “chocolate flavoured” shake?

Try a real version instead – your body will thank you for it.

(Peanut Butter) Brownie Batter Shake
Makes 1 small shake

In a blender combine:

1 1/2 sliced frozen banana
1/2 cup vanilla almond milk
3 T cocoa powder (or more if you prefer extra-chocolatey)
1 T Dark Chocolate Dream peanut butter

Blend until it looks like brownie batter.

Court loved it! He’s usually suspicious of healthy alternatives (I tricked him into eating black bean brownies a while ago – he’s still not over it).

Chocolate Overnight Oats

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My weekend came early this week – I’m using Friday as a personal mental health day. The house is mine aaaallll day tomorrow, and I plan on baking up some goodies with the help of my new KitchenAid mixer!

Okay, so it’s not the Artisan pistachio one I wanted, but apparently this version is better. For $289 instead of $600, fine by me!

I’ve been on an oatmeal binge this week. Last week it was Vans waffles, this week, oats.

Foodie highlight of the day: chocolate overnight oats

The night before, I combined

2/3 c oats

1 tbsp cocoa powder

pinch of cinnamon

1/2 c water (approx)

In the morning, I added a splash of almond milk to give it a creamy taste with a hint of sweet.

Toppings: vanilla greek yogurt and peanut butter. Desserty.

After todays little Kitchenaid splurge, Court and I had an easyonthepocketbook dinner, takeout veggie pitas and wine.

Tonights agenda: hot tub, tv, bed.

dark chocolate chip brownie cookies

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Before watching Megamind on Friday evening, Court & I needed a dessert fix. I made 2 giant chocolate cookies that we topped with a heaping scoop of Nestle Real Dairy vanilla ice cream.

Rant: I love the name – “Real Dairy” the first time I saw it in the grocery store, I snickered. It blows my mind that so many food companies actually have to advertise ‘real’ ingredients to set themselves apart from the overly-processed garbage sitting on most grocery store shelves today.

For example…

“made with real chocolate chips”… oh.. great…?

This was almost as annoying as a box of oatmeal cookies advertisting “made with real oatmeal”. Gah.

To make the the brownie cookies, I mixed

1 c whole wheat flour
1/4 c baking cocoa
1/4 tsp salt
1/4 tsp baking soda & 1/4 tsp baking powder
2 large handfuls of dark chocolate chips

wet ingredients:
1/3 cup unsweetened applesauce
a big ‘squirt’ of raw honey
1 egg
1 tsp vanilla

I wasn’t sure if the cookies would bake properly because they were so huge, dense & thick. They turned out perfect though - moist & fudgey – just like a brownie.

On Saturday morning, I woke up in the mood for waffles. While Court was out getting coffee, I made whole wheat cinnamon waffles topped with buttery brown sugar apples & raisins.

Waffle mix:
1 cup whole wheat flour
2 tsp milled flaxseed
a pinch of salt, baking powder, soda & nutmeg
cinnamon
1 tbsp melted butter
1 tsp vanilla
an egg
approx 1/3 cup milk

While the waffles are in the iron, sautee a chopped apple in butter for approx 5 mins until they begin to soften.

Add a sprinkle of brown sugar & cinnamon, let brown for a couple minutes. Turn the heat on low, and add 1/3 cup unsweetened applesauce & a splash of water to keep it from burning. Let the apple sauce simmer until the waffles are done. Stir in raisins.

I gobbled mine up in no time!

It was like eating dessert for breakfast – the only thing missing was ice cream.

fudgey mocha brownies

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soft, gooey, moist, chocolatey deliciousness

To celebrate my first week back at work & the weekend, Court & I have been indulging in some of our favourite treats.
On Friday night we were craving carbs (the bad kind) so we let our healthy guards down, went to an Italian restaurant & feasted on thin crust Margherita pizza, minestrone, garden salads, & a glass of chianti. After dinner, & still in an Italian frame of mind, we stopped by our local gelato shop. I chose a heaping scoop of maple walnut & chocolate, Court had banana fudge ripple. Yum!

I spent Saturday afternoon catching up on Gossip Girl & baking a batch of brownies. Since I came home with strawberry ice cream from the grocery store earlier in the day, I decided to make ‘guilt-free’ brownies. Well, they started out guilt free until I topped them with chocolate buttercream frosting.

I’m hoping the health-conscious brownie batter will cancel out the type-2 diabetes frosting. They are without a doubt some of the best brownies I’ve ever tasted.

Recipe

fudgey mocha brownies with decadent chocolate buttercream frosting

Preheat oven to 350F
Lightly coat a 9×9 baking pan with butter

Combine the following dry ingredients:

1.5 cups whole wheat flour
1 cup baking cocoa
2 tsp fresh ground coffee (or more, if you like)
1 tsp baking powder
1/2 tsp sea salt

In a separate bowl, mix

1 cup honey
1 cup unsweetened applesauce
2 tsp vanilla
2 eggs

Add wet ingredients to the dry mixture, stir until well combined. Bake for 25-30 mins.

Frosting:

Combine 2 cups confectioners sugar & 1/2 cup softened butter. Slowly add 2-3 tbsp milk & 1 tsp vanilla until desired consistency is reached. Spread onto slightly cooled brownies, then quick! – Grab a fork & enjoy them while they’re warm.

I immediately gave 1/3 of the pan to my sister in law… & literally 5 minutes after Court & I dug in, the pan looked like this