Okay folks, are you ready for this one? Three ingredient vegan mango mousse. It is possible and it’s insanely delicious!
We had a friend come a few days ago and I was scrambling for a dessert. We had super ripe mangos that I wanted to use and a couple of cans or coconut milk. I decided to throw the two together and I was so incredibly pleased with the result. It was the perfect mousse-like consistency and the perfect amount of mango tartiness and maple syrup sweetness. Try it for yourself and see. 🙂
Place the mango meat with the maple syrup in a high powered blender/food processor and puree.
Open the can coconut milk and remove only the sold white part into a mixing bowl. (I usually drink the liquid, it's delicious!).
Add the mango-maple syrup puree to the bowl.
Using a hand mixture, whip it up! Whip until super smooth.
Place the mousse in the fridge until served.
The amount of time that the coconut milk should be chilled depends on where it was stored. It was stored in a cool place you may be able to skip this process entirely but if it's warmer, you will need to chill the can. Basically you want the coconut meat to separate from the coconut milk (the liquid from the can).
I was on a sugar free cleanse a few months back and I had an intense craving for apple pie. As I wasn’t allowed any type of sugar, I had to figure out how to make a sugar free apple pie. Turns out, it is incredibly easy! This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust. 🙂 You can also check out my post on the best Gluten Free Dairy Free Pie Crust Recipes (8 Options) for more (vegan/grain-free) crust options.
See my recipe below for how to make a sugar free apple pie. 🙂
I’ve been on a mint wave for the past couple of weeks and so this mint brownie recipe from scratch is my latest creation. 🙂
We had our first couple blind date earlier this week (my partner invited over a friend and his wife both of whom I’d never met before) and I was excited and nervous! I made a few Indian dishes for the main meal but I wanted a killer dessert. I also needed a dessert that was vegan and grain-free (there are a lot of dietary restrictions in our house currently) and wanted to use mint. Simply because I.LOVE.MINT. 🙂 I experimented with this mint brownie recipe from scratch and it was absolutely perfect.
According to our guest, “This is at least as good as a ‘normal’ brownie.” I’ll take it! This is one of those recipes that I’ll make again and again. 🙂
This bad boy is vegan, grain-free, paleo, nut-free and refine sugar free. It kind of doesn’t get cleaner (and tastier) than this. 😛
Friends, this dairy free mint chocolate chip ice cream recipe makes me so happy in my heart. 🙂 My favourite type of ice cream is mint chocolate chip and it’s always been that way. This flavour brings me back to my childhood. I imagine little Kiran eating a huge bowl full of mint chocolate chip ice cream, way more than she needed, with ice cream all over her face. Not much has changed except for the fact that now the ice cream is a dairy free mint chocolate chip ice cream recipe. 🙂
I’m a fan of all store-bought vegan ice cream options, but it’s so difficult to find mint chocolate chip. I decided to experiment with this ultra simple and easy recipe (only 4 ingredients!) without an ice cream maker. It came out absolutely delicious! I will be making this one again and again. Try it for yourself and let me know how it comes out.
This is the story of how this recipe for date balls rolled in coconut came to life.
I’m a lazy cook. There, I said it. I’m always on the hunt for super quick, easy and YUMMY recipes. The fewer the ingredients the better as well! I had invited a friend over for dinner and fifteen minutes before he was supposed to arrive I realized that I didn’t have dessert – yikes! It was the first time he was coming over and so one must host properly. 😛 I needed something super quick. I opened the fridge. I saw coconut and dates. Then I looked at my pantry. I saw walnuts. BAAM! A super easy, yummy and healthy 3 ingredient dessert. You are welcome. 🙂
The dessert was a hit! This one will go down as one of my favourite go-to super quick, healthy and yummy dessert recipes!
These grain free almond butter cookies are the result of my love for almond butter. I’m loving almond butter these days. Well, I love almond butter most days but because I’m currently on a zero to little grains diet, almond butter has become a staple in my pantry.
I was heading over to a girlfriend’s house and told her that I would bring dessert. I had plenty of almond butter in the fridge so decided to experiment with these grain free almond butter cookies. They turned out fabulous!
I made these flourless chocolate cupcakes with cocoa powder for my brother-in-law’s birthday last weekend (Happy Birthday Mufee!! :)) and they were a hit! Mufee has recently turned the big 4-0 (is it okay that I mention your age Mufee? :P) and so this birthday was a big deal. The family had conspired together to get Muf 40 gifts for his birthday and I was go get 6 of those 40! Yikes! That was stressful as my “love language” is definitely not gifts.
Aside: Have you guys heard about love languages? It’s very interesting! It basically says that people express love in 5 different ways – gifts, quality time, words of affirmation, acts of service and physical touch. People express love in these different ways and, in turn, often expect to receive love in the same way. I, for instance, express love predominantly through acts of service (I like doing things for people, like making food! Hence, the food blog :P). After service, I probably express love through (ranking from most important to least) quality time, physical touch, words of affirmation and then gifts would be last. Because acts of service is most important and gifts is least, I am not a gift giver (or not a good one, at the very least). This also means that rather than valuing gifts myself, I would rather have people do things for me (like the dishes Irfan!).
There, now you know about love languages, I just saved you a million dollars on relationship therapy. 🙂 Just joking! I love therapy, I think everyone should go to therapy! 🙂
Okay, sorry for the rant, back to the cupcakes! Anyhow, it was Mufee’s birthday and I was to get him six gifts. As gifts is not my thang, I decided (actually Jemila, my sista from anotha motha, suggested) to make cupcakes instead. I also try to eat grain free and had some cocoa powder and so I experimented with flourless chocolate cupcakes with cocoa powder. They.were.darn.tasty. Even the unhealthy eaters liked them.
Makes 6 cupcakes
Ingredients for Flourless Chocolate Cupcakes with Cocoa Powder
1/3 cup coconut flour
1/4 cup cocoa powder
1 tsp baking soda
generous pinch of salt
2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
1/3 cup maple syrup (you can add 1/2 cup if you like, I don’t like things too sweet but if you are making for kids 1/3 cup maple syrup may not be sweet enough)
1/3 cup melted coconut oil
1 tsp vanilla extract
3 tbsp dairy free milk (I used almond milk)
Directions for Flourless Chocolate Cupcakes with Cocoa Powder
Preheat oven to 350.
In a food processor, combine the coconut flour, cocoa, baking soda & salt
Slowly add the chia mixture, maple syrup, coconut oil, vanilla and dairy free milk
I’ve been on the search for a vegan chocolate frosting no margarine recipe for a while now! Many of the vegan frosting or icing recipes I have come across include some type of vegan margarine or butter. The thought of having a frosting with vegan margarine or butter wasn’t terribly exciting for me and so I wanted a healthier and yummier alternative.
I love coconut and try to add it to anything I make when it makes sense. I had some coconut milk handy and decided to experiment with a frosting recipe. The result? Amazingness. 🙂
This vegan chocolate frosting recipe is so good you can eat it by itself (I definitely did!). I made this to go along my flourless chocolate cupcakes with cocoa powder recipe which I made for my brother-in-law’s birthday. It was a hit!
Makes enough for 12 small cupcakes
Recipe for Vegan Chocolate Frosting No Margarine
1 can full fat coconut milk
1/4 cup maple syrup (you can add more maple syrup if you like but I found 1/4 cup of maple syrup amount to be the perfect amount of sweetness, although I don’t like things super sweet)
4 tbsp cocoa powder
1 tsp vanilla
Directions for Vegan Chocolate Frosting No Margarine
Place coconut can in the fridge overnight (or for at least 2 hours)
Remove the coconut “meat” from the can (this is the solidified white part of the coconut milk) and place into a medium sized bowl. You can save the rest of the coconut liquid (I usually freeze it to use in other baked goods) or you can drink it!
Add the remaining ingredients to the bowl and whip it up with a hand mixer until completely smooth.
Spread on your goodies / eat alone.
Note that the frosting melts quickly so keep it in the fridge until right before you are ready to eat or serve it.
Alright folks, this recipe for chocolate pudding made with avocado is a good one! It was my brother’s birthday this past Friday (Happy Birthday Zeshan!) and so I wanted to make healthy dessert (God knows there was going to be a sugar-filled cake). Irfan, my partner in life and crime, is also currently on a paleo-ish diet. I say “ish” because he’s a vegetarian and so he’s doing paleo without the meat but with the addition of beans and lentils. I wanted to make something that he could eat as well.
I bought avocados, cocoa and added some maple syrup. BAAM! A delicious avocado pudding! My brother, who is not known for his healthy eating ways loved it! So did my 11 year-old nephew. A healthy dessert for all friends! 🙂 So many exclamation marks!!!
Ingredients for Recipe for Chocolate Pudding Made with Avocado
Meat from 2 large avocados (or 3-4 small)
1/2 cup cocoa
1/2 cup maple syrup
optional: tsp of vanilla, tsp of cinnamon
a few splashes of dairy free milk if needed (I used almond milk)
Directions for Recipe for Chocolate Pudding Made with Avocado
Throw all ingredients into your food processor and go to town!
Add more maple syrup if desired (1/2 cup maple syrup was the perfect amount of sweetness for me, but you may like more)
This vegan apple crisp coconut oil recipe is a keeper friends! My cousin Saarah, aka my sista from another motha (my aunt actually!) came over during the winter holidays for our annual sleepover.
Seeing as Saarah is my cousin, I’ve known her for her whole life (I used to change her diapers!). She is 10 years younger than me and so we have only recently become close. The deal was sealed when me, my Mom, Saarah and my aunt (Saarah’s Mom) all took a mother daughter trip to Dubai. It was so much fun!
Saarah and I shared a hotel room the for the whole 2 week duration of the vacay and so we basically learned everything about each other. She is super cool! Way cooler than I was at 20. Anywho, Saarah and I learned that we love each not only because we are family! Woohoo! It’s always a pleasure when you genuinely like your family.
I genuinely like Saarah. 🙂 Haha, this post is basically devoted to my love for Saarah! You’re welcome Saarah. 🙂
Anywho, back to the sleepover and the vegan apple crisp. Saarah is currently in her 3rd year of undergrad at McMaster University, in Hamilton, ON. She studies way to hard if you ask me (just joking! 😛 she will do something amazing in life!) and so we barely see each other during the school year. She was off for the winter break and so we had a sleepover. This is how our winter sleepovers go: make fire, make food, eat food, drink tea, make more food, eat more food, drink more tea. 🙂
For dinner we had my Vegan Tempeh Sandwich and had this vegan apple crisp for dessert. It was a hit! Super quick, easy and incredibly satisfying! Some vegan coconut ice cream on top would also be a super delicious addition. 🙂
Ingredients for Vegan Apple Crisp Coconut Oil – Apple Filling
6 apples, cored and chopped
2 tbsp maple syrup
2 tbsp coconut oil
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Ingredients for Vegan Apple Crisp Coconut Oil – Crumble Topping
pinch of salt
1/4 cup almond flour
1/4 cup shredded coconut
1/4 cup chopped walnuts
1/4 cup chopped pecans
2 tbsp coconut oil
2 tbsp maple syrup
Directions for Vegan Apple Crisp Coconut Oil
Preheat oven to 350
Combine all apple filling ingredients in one bowl
Combine all crumble topping ingredients in another bowl
Oil an oven safe pan with coconut oil
Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 20-30 minutes until the crumble is browned.