“Peanut Butter” Chocolate Mousse

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Traditionally, chocolate mousse is made with whipping cream, sugar, some form of chocolate (chocolate chips or cocoa powder), and egg yolks or egg whites — I’ve seen both. Not totally sure which came first. The mixture is also heated on the stove.

However, my variation is dairy-free, refined sugar-free, and couldn’t be any easier. No stovetop needed and everything mixes together in the blender. I added sunflower seed butter too, so the final product tastes a bit like a peanut butter cup. It is so decadent and heavenly! Of course, there are no peanuts, but sunflower seed butter mimics a peanutty flavor, in my opinion. If you want a quick, easy and painless Valentine’s Day dessert, make this recipe!

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Also, if you really want to go all out, make homemade coconut milk whipped cream (or dairy-based whipped cream, if tolerated) and top each serving with a dollop or two. Add fresh berries, fresh grated chocolate or a sprinkling of cacao nibs, if desired.

And, one last thing…I will be making this recipe LIVE on KATU Afternoon Live today, so tune in if you like (show is from 3-4 PST). I will share the replay clip afterward though, so you can catch it that way too. UPDATE: watch the replay of my segment HERE!

Enjoy!

pb-choc-mousseIngredients: 

  • 1 13.5 oz can full-fat coconut milk (I like and used this brand)
  • 1/4 cup cocoa or cacao powder
  • Pinch of sea salt
  • 1 tsp pure vanilla extract
  • Heaping 1/4 cup unsweetened sunflower seed butter (I like and used this brand)
  • 3-4 Tbsp raw honey or more if you want it sweeter
  • *Scant 1 Tbsp gelatin, preferably grass-fed (I recommend this one OR this one)

*Note: experiment with a little less gelatin if you want your mousse to be a bit thinner. Also, this recipe sets up fine without “blooming” or dissolving the gelatin first, but I know I am doing it differently than the standard. If you prefer to let it “bloom” in a small amount of chilled coconut milk first and then add it to some warmed coconut milk on the stove, go for it (you’d then of course mix it with the remaining ingredients & pour into dishes). I just know it works for me without doing this step and the directions on my gelatin container even instruct it can be used this way.

Directions:

  1. *To a blender container, add the coconut milk, cocoa powder, sea salt, vanilla, sunflower seed butter and honey. Blend for several seconds or so on low or medium-low. Scrape down the sides with a spatula, if needed and briefly blend again. Then, add the gelatin and blend on low or medium-low to incorporate it into the mixture. Make sure the gelatin is thoroughly mixed in and the mixture is smooth, but don’t over-blend!
  2. Immediately pour into small dishes or ramekins and place in the fridge to set. Allow to firm up for at least a few hours or longer, if needed.

*Note: this can be whisked in a large bowl by hand, but it’s harder to get a totally smooth texture. You have to whisk somewhat vigorously, but it works pretty well. I have done it this way too and still liked it. The texture was a little thinner too. Blending yields a smoother, thicker texture. Both are good, in my opinion! If you choose to blend the mixture, but want your mousse a littler thinner, see my note above about the gelatin.

Curried Banana Wrap

Curried Banana Wraps.

Whew, I’m back! Jury duty bogged me down the past couple days and as interesting as it was, I’m glad to have my time back. There was a lot of waiting, but I did get chosen as a juror for a criminal case and it ended up being kinda fun. I enjoyed sitting as a juror for an actual trial, but the process in getting there was a little cumbersome. Anyway, I’m good for another two years now and that first experience is over.

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As some of you know from my photo on Facebook last week, I received a pack of Paleo Wraps to test and review. I’m not sharing my full review yet, but thought I’d share my experience thus far.

I’ve only eaten two of the wraps so far, in the form of this recipe and let me tell you, it is amazing — the wrap and all! The sweetness of the banana, the spice of the curry, the creaminess of the sunflower seed butter and the fresh flavor of the chard combine beautifully. And, the wrap is the perfect vehicle for all the ingredients and holds together well. There’s a slight crispness and crunch from the wrap and the chard, but the softness of the banana and sunflower seed butter complement it nicely. In a nutshell, this wrap is downright rad! Jesse agreed on its yum factor as well.

*Note, if you don’t have access to Paleo Wraps, you can simply wrap the banana strips, sunflower seed butter, curry and sea salt together inside a whole, stemmed chard leaf.

Mmm...banana wraps!
Mmm…banana wraps!
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Feel free to fill your wrap with more ingredients if you have the space and desire. Just don’t pack it so full that you can’t wrap it!

Ingredients:

  • 1 Paleo Wrap
  • 1/2 large banana or 1 small banana, cut into long thin strips
  • 1/3 – 1/2 cup chard, cut into long strips
  • 2 Tbsp unsweetened sunflower seed butter (I used Once Again Organic Sugar & Salt Free)
  • 1/8 – 1/4 tsp curry powder
  • Dash of sea salt, optional, but recommended if sunflower seed butter is unsalted

Directions:

  1. Place Paleo Wrap on a plate and spread a thick smear of sunflower seed butter in the middle. Sprinkle with sea salt.
  2. Next, place the chard and banana strips in the middle of the wrap, atop of the sunflower seed butter or just to the side of it. Sprinkle with curry powder.
  3. Wrap, eat and savor!

Yields: 1 serving