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Easiest Chocolate Mousse Ever!

February 15, 2012 · by · 8 Comments

I’ve been meatless for so long that sometimes I forget to mention some of the simple things. This recipe is one of those. I made this last night for my sweetie and remembered just how much I love this stuff!

If you’ve already made a silken tofu mousse before, then you can move along. There’s not much new to add. However, if you’ve never made one before and are new to the wonders of silken tofu be prepared to be wowed.

This is my favorite impromptu dinner party dessert. It takes about 10 minutes and then all you do is stick it in the refrigerator for about an hour to thicken up.

You can make this mostly sugar-free by using grain sweetened chocolate chips, or use unsweetened chocolate and add your favorite sweetener like stevia or agave. There will be sugar in the liqueur, so you can use an extract instead to keep it sugar-free.

This is gluten-free with Amaretto, but it would not be if you choose another liqueur that has gluten.

Make sure to check out the rest of my Valentine’s dinner over at my post on Key Ingredient’s blog. I think my not-quite souffle turned pretty good too.

The Easiest Chocolate Mousse Ever
Serves 4
gluten-free (with Amaretto)

  • 1 package (12.3 ounce/349g) silken tofu
  • 1/2 cup sweetened chocolate chips
  • 1 to 2 tablespoons Amaretto or other liqueur

Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.

Melt chocolate chips on the stove top in a double boiler (or in the microwave for 30 to 45 seconds).

Add melted chocolate and liqueur to the food processor and process until thoroughly mixed, scraping down the sides and processing some more.

Put in serving cups or martini glasses and stash away in the fridge for at least 1 hour to let it thicken up.

Filed Under: Dessert, Gluten-free, Not Slow Cooker, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Baked Almond Donuts with Chocolate Glaze

February 12, 2012 · by · 17 Comments

I’ve been on a donut kick this weekend and this is the batch that got me started. I wanted a sweet treat with little or no white sugar and low-fat as well. Not always an easy feat. I’m not giving up white sugar altogether, but I would like to be able to use stevia instead whenever I want to.

The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar. These chips may not be gluten-free, so feel free to substitute the ones you have on hand.

The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.

Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!

Baked Almond Donuts with Chocolate Glaze
soy-free
makes 12 mini donuts

wet ingredients:

  • 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon stevia (Nu-Stevia brand)

dry ingredients:

  • 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
  • 1/3 cup almond meal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!

glaze ingredients:

  • 3 tablespoons grain sweetened chocolate chips
  • 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
  • 1 teaspoon almond extract
  • 1/2 teaspoon agave nectar, optional

Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly. Dip cooled donuts into the glaze.

Filed Under: Donuts, Gluten-free, Not Slow Cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , ,

Slow Cooker Chocolate Walnut Blondie Oatmeal

April 15, 2011 · by · 4 Comments

Cheryl loves walnuts and chocolate and wants me to make a batch of blondies or brownies. This is what I made for instead and she was actually happy with it!

Make this into a brownie oatmeal by adding a few teaspoons of cocoa in the night before. Either way it’s bound to make a Friday workday seem to go faster.

Today’s the last day to enter the So Delicious Giveaway! You can get all the details here.

Slow Cooker Chocolate Walnut Blondie Oatmeal

2 to 3 servings

**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts

  • 1/2 cup  steel-cut oats
  • 2 cups Unsweetened So Delicious Coconut Milk
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons sweetener
  • 1 tablespoon vegan chocolate chips, whole or chopped
  • 2 tablespoon walnuts, chopped

The night before: Spray your crock with some oil to help with clean up later. Add everything except chocolate chips and walnuts. Cook on low over night (7 to 9 hours).

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top with whole or chopped chocolate chips and walnuts.

**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS

Filed Under: Cooking Time 8 hours, crockpot, Gluten-free, Love Your Oatmeal Celebration, Overnight (8+ hours), Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , , , , ,