I am delighted to have been getting enthusiastic feedback from all my posts with tips on how to include more Spring liver-loving greens into your everyday. Balance is important in life, so I thought I would sneak in a recipe for a delicious decadent dessert ~ still very healthy of course! :-)
Left: Almond Butter Chocolate Mousse Cups. A co-creation with my friend Andrea Potter from Rooted Nutrition.
Recently I spent an afternoon playing in the kitchen making healthy desserts with my friend Andrea Potter from Rooted Nutrition. She was giving me some tips on how to create, what I hope to be the world's healthiest and most delicious chocolate cake. Which by the way turned out phenomenally well, will need a few a minor adjustments though :-)
Left: Creating Healthy Sugar-Free Chocolate Cake Batter. Yum!
It is chocolate mint flavoured ~ vegan, gluten-free, made with potato and brown rice flour, sweet root veggies, sweetened with green leaf stevia, high protein & low-glycemic sweetener mesquite, maple syrup, raw heirloom chocolate and coconut oil. I designed the cookie to look like a large oreo cookie and filled with a Vanilla Brazil Nut icing. Delish! More on healthy chocolate cake development at a later date.
Above: My first-go at creating the world's healthiest and most delicious chocolate cake.
In between taste testing and making tremendous mess in Andrea's small kitchen, I taught her one of my very secret ;-) dessert recipe for healthy karamel using only lucuma powder as the sweetener. Lucuma powder is a low-glycemic sweetener (aka does not raise blood sugar) and is nutrient dense with beta-carotene, niacin (helps to give you energy!), and iron. A couple of days ago, she e-mailed me to let me know that she took my Lucuma Karamel and transformed it into a healthy and more delicious version I am sure version of Reese Pieces.
1/4 cup lucuma powder
1/4 cup coconut oil
1/4 cup organic almond butter
Mix together and place in fridge or freezer to harden. If you will be making Almond Butter Hazlenut Chocolate Mousse, fill bottom of a muffin tin. See below for more detailed instructions.
Andrea Potter's Hazlenut Topping
1 cup hazelnuts
1 ½ cups water. More for soaking
1 cup dark chocolate chips
¼ cup cocoa powder
½ cup cocoa butter (or you can use coconut oil)
¼ cup dates, soaked in enough water to cover
Soak hazelnuts in plenty of water for at least 4 hours or overnight.
Drain and rinse nuts.
Soak the dates in a separate bowl.
Melt the chocolate chips, cocoa butter and cocoa powder in a metal bowl over a
bain marie (hot water bath).
Meanwhile, put nuts into blender with water and blend until smooth.
Add the melted chocolate mixture to the blender and blend until smooth.
Pour mixture into mason jars (makes 2 500ml jars or 1 liter) and let set in the
fridge for a few hours before spreading on toast, using as a filling with crepes or
eating by the spoonful!
© Andrea Potter
Combine recipes to make...
Fill muffin cups about 1/4 full of almond butter mixture
then using a piping bag, piped a mound of this vegan chocolate hazelnut mousse aka nutella.
Let it set in the fridge.
Unfortunately, Andrea made this after I left and did not get to sample, although I am sure it was delicious :-)
Tip #1: Pssst.... if you want to add green to this (you know you want to!), you can try adding 1/2 tsp of spirulina or chlorella to the "nutella" mixture.
Tip #2: You can also make this more affordable and convenient by replacing the cacao butter with coconut oil.
of Everyday Healthy and Get the GLOW!