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Mixed Berry Mousse

Ingredients:

  • 1/2 cup soaked cashews
  • 1 can coconut cream (not milk)
  •  1/2 cup frozen mix berries
  • Sweetener of choice
  • Pinch of coarse sea salt

Method:

All you need to do next is blend all your ingredients in a blender and pour it into your serving bowls of choice. Save some of it (a few tablespoons) to make the swirl on top. For the swirl, into the saved mixture, add in a couple of more berries, give it a good blend, then add dollops of it into the bowls of the already poured in mousse, swirl it carefully using a knife and let the mousse set in the refrigerator for a few hours, or ideally, overnight.

Avocado Ice Cream

Ingredients:

  • 2 ripe Avocados
  • 1 cup whipping coconut milk or regular can of coconut milk (do not use light or thin one)
  • 1/3rd cup agave nectar or 1/3rd cup maple syrup
  • Juice of 1 lime
  • Cacao nibs or any other vegan toppings of your choice (optional)

Pre-prep tips:

  1. Ensure that the avocados are in room temperature.
  2. Store the can of coconut milk in the fridge over-night.
  3. While opening the can of coconut milk, keep it upside down and open to ensure that the cream is all settled at the bottom of the can. You can use some of the juice to grind the avocados. Remove the rest of the juice and use the cream.

Method:

Cut the avocados and add them to a mixer with the juice of 1 lime. To this, add 3 tablespoons of the coconut juice from the can of coconut milk (see prep-tip 3 for how to open the can to remove the juice). Grind this into a smooth paste. In a bowl, pour the coconut cream and whip it on medium speed using a hand-blender for 30 secs to 1 minute. Add the ground avocado paste to the coconut cream. Add 1/3 cup of agave and give it a quick mix using a spatula. Pour this mixture into a bread pan or any pan of your choice and cover it using a cling wrap. Let this freeze for 6 hours. Optional: You can add the zest of lime and cacao nibs as toppings before freezing the nice cream. Thaw the nice cream for 5 mins before scooping it out. For scooping it easily, you can run the ice cream scoop under hot water before using it. Enjoy this nice cream!

Mango-coconut medley

Ingredients:

  • 1 mango
  • 3 tablespoons of chia seeds
  • half a small carton of coconut milk
  • some coconut water.

Method:

Mix all the ingredients together, shake the jar well and push it into the refrigerator overnight. The next morning, this multi-mineral packed breakfast in a jar is ready to be served.

 

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