Vegan Chocolate Mousse

This chocolate mousse is made with only four ingredients and can be made vegan as long as you use non-dairy chocolate chips. Instead of using egg whites, we are using aquafaba, which is the liquid from a can of chickpeas. This whips up just the same way. If you’d like to use the chickpeas, click here for a hummus recipe!

Ingredients

  • The liquid from one can of chickpeas (aquafaba)
  • 2 tablespoons sugar or sweetener of choice
  • ½ cup melted chocolate chips (vegan)
  • 1 teaspoon vanilla

Directions 

  1. In a medium-sized bowl, beat the aquafaba with an electric mixer until stiff peaks form.
  2. Melt chocolate using a double boiler and stir frequently. Let the melted chocolate cool slightly. 
  3. Fold in the melted chocolate, sugar, and vanilla. Be careful not to overmix.
  4. Distribute into bowls to serve (makes 3-4 servings) and chill for at least 3 hours or overnight.
  5. Serve with fruit or whipped cream on top. Use this recipe to make some coconut whipped cream to add to the top (also vegan).  

Dairy Free Coconut Whipped Cream

This recipe is perfect for topping off so many desserts. It goes well on top of cake, pudding, fruit, mousse, ice cream, or anything else you would like. It also works well as an icing! This whipped cream is a healthier version than the store-bought kind, but it is still delicious and tastes like coconut! Plus it’s vegan! This recipe is super quick to make, except for the fact that you need to chill a can of coconut milk for at least 24 hours, so I would recommend storing your cans of coconut milk in the refrigerator.

Ingredients

  • A can of coconut milk chilled for at least 24 hours
  • 1-2 tablespoons sweetener (sugar, maple syrup, agave syrup, powdered sugar, etc.)
  • ½ teaspoon vanilla

Directions

  1. Take your can of coconut milk out of the fridge and flip it over. Open the can and scoop out the coconut cream into a bowl.
  2. Use an electric mixer to beat the cream until smooth and fluffy.
  3. Add in sweetener of choice to taste and vanilla. Mix again. 
  4. Serve on top of any dessert or place in the refrigerator until ready to use. 

Hummus

You can easily make your own hummus right at home only using a few ingredients. This comes together quickly and makes for the perfect snack. I love to eat hummus with veggies or vegetable chips. Hummus is also full of protein!

This recipe uses chickpeas, so I’d recommend keeping the liquid from it to make another recipe. This liquid is called aquafaba and can be whipped up like egg whites. Check out this recipe here using aquafaba to make chocolate mousse!

Ingredients

  • A can of rinsed and drained chickpeas (save the liquid) 
  • A chopped clove of garlic
  • The juice of half a lemon
  • 2 tablespoons tahini
  • Salt to taste
  • Water as needed
  • Paprika (optional)

Directions

  1. Add the chickpeas, garlic, lemon juice, and tahini to a food processor and blend until smooth.
  2. Add salt to taste and as much water as needed if the mixture is too thick.
  3. Place the hummus in a bowl to serve or keep it in a sealed container in the fridge for about 5-7 days. Sprinkle paprika on top of the hummus, if using.

Chia Seed Pudding

Chia seed pudding makes for a great breakfast or snack. Chia seed pudding can be customized any way you like it by adding fruit, nuts, nut butter, sweetener, or anything else you’d like. I prefer to use almond milk, but any type of milk will do. I also like to add some sort of sweetener and vanilla because chia seeds don’t have any flavor, but this isn’t necessary. The pudding can be stored in the fridge for up to a week.

Chia seeds are full of antioxidants, and they’re high in fiber, protein, and omega 3 fatty acids. Chia seeds are good for digestion, but it’s important not to consume too many at once as this can do more harm than good for your digestion. This is because of the fiber. Soaking the chia seeds allows your body to easily digest them and to absorb the nutrients better. This recipe calls for two tablespoons of chia seeds which are about one serving, so if you want to double or triple the recipe, you can, but don’t consume more than one serving at a time. 

Ingredients

  • 2 tablespoons chia seeds
  • ½ cup milk
  • ½ tablespoon maple syrup, honey, or sweetener of choice
  • ¼ teaspoon vanilla (optional)
  • Toppings of choice: fruit, nut butter, nuts, granola, cinnamon, coconut, etc.

Directions 

  1. Add all the ingredients to a mason jar or bowl and mix them together.
  2. Put in the refrigerator and let sit overnight. 
  3. When ready to eat, stir, and add any toppings you’d like.

3 Ingredient Almond Butter Cookies

This recipe is incredibly simple because it only takes three ingredients that most people already have in their homes. This recipe makes about a dozen cookies, but you can always double the recipe to make more. You can substitute in any nut butter and could add anything you like to make it your own, or you could just add chocolate chips as I did! 

Ingredients

  • 1 cup almond butter (use one with almonds and salt as only ingredients)
  • ⅔ cup sugar
  • 1 egg
  • Chocolate chips (optional)

Directions

  1. Combine all the ingredients in a large bowl. Stir in chocolate chips.
  2. Form balls of cookie dough and press them into a cookie shape. Place them on a cookie sheet.
  3. Bake at 350 F for 10-12 minutes.
  4. Remove from oven and let them cool completely before eating or else they may crumble apart.

2 Ingredient Almond Milk

This milk is easy to make, and the ingredients are so clean. This milk is perfect for when you run out of milk or if you want milk with cleaner ingredients. You can also sub in sunflower seed butter for a nut-free version. I added two dates to sweeten the milk, but this is optional. Raw honey would be another good option.

Ingredients

  • 4 tablespoons almond butter (use one with almonds and salt as only ingredients)
  • 4 cups of water
  • 2 pitted dates or raw honey to sweeten (optional)

Directions

  1. Add all the ingredients to a blender. Blend until everything is mixed. 
  2. Pour into a container to store in the fridge for up to 4 days. Shake before using it.