Dairy Free Chocolate Mousse

Live Chocolate Mousse

Found a variation of a vegan chocolate mousse I make with avocados & bananas.  This one replaces the bananas with fresh ground almond butter and I added about 1/2 teaspoon of almond extract.  This is very rich and creamy.  A small serving goes a long way.

Serves 4

• 3  avocados (2 cups mashed)
• 1/4 cup plus 3 Tbs. raw agave nectar
• 1/4 cup plus 2 Tbs. raw cocoa powder
• 3 Tbs. raw almond butter
• 1 tsp. lemon juice
• Pinch ground cinnamon
• Pinch ground nutmeg or cardamom
• 1/2 tsp. flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Purée all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls, and serve immediately.

Coconut Pudding with Pineapple/Orange Pureé

Friday Vegalicious Recipes posted a recipe for coconut pudding.  Thought I'd give it a try, it sure looked good when I noticed it. This is a very easy and tasty pudding made with coconut milk, toasted coconut flakes, agave, and corn starch.  Toasted Coconut, Pineapple/Orange Pureé.  Hmm...Piña Colada Pudding.  :D This recipe is for mango and kiwi pureé, but I didn't have either of those.  I did have a pineapple and some tangelos. I garnished it with crushed stevia leaf.

Strawberries, Rhubarb, & Sago

I played with some of the strawberries I put up last spring/summer this weekend. I made this strawberry rhubarb tapioca pudding and some strawberry ice cream. (Ice cream post to come later.)

Strawberries, Rhubarb, and Sago (Tapioca Seed)

I thawed some rhubarb sauce I made this summer and froze and layered it with some cooked Sago. I lightly cooked sliced rhubarb, an Orange, and a couple tablespoons of Agave down to a nice sauce and put some in the freezer last summer. I also thawed out a few strawberries

I found an easy vegan recipe for Rhubarb and Sago from a blog called "Cook Almost Anything" and used my rhubarb sauce.

Coconut Sago
½ cup sago (seed tapioca)
1 cup coconut cream
1½ cups water
½ cup sugar (I used sucanat)

Place the sago, coconut cream, water and sugar into a small saucepan and cook over a medium heat. Be careful not to let the mixture boil and make sure you stir this often so the sago cooks evenly.

The sago will swell and the mixture will become quiet sticky as the starch is released. Once the sago has become translucent, it will be cooked and remove it from the heat.

Layer the pudding and the Rhubarb sauce and chill for a little while.  The pudding gets thicker as it cools, it doesn't take too long to set.  This can be eaten warm or chilled.