Aquafaba Chocolate Mousse

So aquafaba (chickpea water) desserts have been all over my Instagram and Facebook feed for a little while now. Since I always have a tin of chickpeas in my pantry, I figured I’d give this a go. I was definitely a bit of a sceptic at first that’s for sure. However as I began to whip the aquafaba like I would eggs, it was coming together exactly as it should. Weird huh? I don’t have an intolerance to eggs so this was a curiosity challenge more than anything. With melted chocolate folded through, these turned out to be quite a tasty afternoon dessert.

This recipe definitely gives you the light and airy feel of a mousse with a subtle chocolate flavour. If you are looking to be more nifty with your food leftovers and are keen for an experiment, I reckon you should try this out. Or, if you happen to have an egg allergy or are a vegan well then this is perfect!

Aquafaba Chocolate Mousse

What you’re going to need

1 tin chickpeas, draining the liquid into a medium sized bowl (save chickpeas for Hummus )

1 block 70% dark chocolate (100g if using Lindt)

2-3 tablespoons castor sugar (adjust to taste)

Method

  1. Using a hand mixer, beat the aquafaba and sugar until stiff peaks form (ideally you can lift the mixer out of the bowl and you will have mixture all over the blades). This will take at least 10-15 minutes.
  2. Melt chocolate using your preferred method. (I like the bowl over water approach on the stove top. It’s quick and works every time).
  3. Once completely melted, pour into the aerated aquafaba and fold through with a spatula. Keep folding until all mixture is even.
  4. Spoon mixture into small ramekins.
  5. Leave to set in the fridge for 4 hours. Serve fresh out of the fridge with grated chocolate on top.

 

Chocolate Mousse

French Toast with Raspberry Compote

I absolutely love weekend breakfasts. At the moment, my weekday breakfast is the exact same thing everyday. It tastes delicious but I like spending time in the kitchen and creating something a bit different to my usual.

French toast is super easy and always guaranteed to be tasty! Very minimal prep time and ingredients required. I had some leftover frozen raspberries that I had been meaning to use for a while and figured it would be a good pair with the toast.

And to finish, I added a generous drizzle of 70% dark chocolate. The combination of raspberry and chocolate works a treat if you’ve never tried it, you should.

French Toast with Raspberry Compote (yields 1 serving)

What you’re going to need

2 slices bread, sliced into large triangles

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

25 g dark chocolate, melted

1/4 cup raspberries (frozen or fresh)

1 tablespoon maple syrup (plus additional for serving)

20 mls water

Method

  1. In a small saucepan, prepare the raspberry compote by adding the raspberries, water and maple syrup. Keep on a low simmer unless mixture reduces and thickens. Set aside.
  2. In a small bowl, whisk the egg, vanilla extract and cinnamon until well combined.
  3. Heat up a fry pan on a medium heat. Dip each triangle of bread into the egg mixture then place in the fry pan. Cook for approximately 2 minutes each side or until golden brown.
  4. Serve toast hot with melted chocolate drizzle and raspberry compote on top. Optional: Add maple syrup over the top as well.

French Toast

Homemade “Cocoa Pops”

Cocoa pops have been a childhood favourite for years. However they have been banned from my house since I was about eight years old! Recently, I haven’t really been the biggest fan of cereal but I figure that I may as well create one of my old faves with the abundance of puffed rice I had around the house today (which is super cheap by the way, only about $3 a bag).

So commenced the experimentation of making these tasty treats. I followed the same kind of approach as I would with making a baked granola just without the nuts. Super easy and simple with only 4 ingredients which are all conveniently gluten, dairy and refined sugar free. I reckon that these matched up with vanilla unsweetened almond milk are a match made in heaven so be sure to try that.

Homemade “Cocoa Pops”

What you’re going to need

3-4 cups of puffed rice

2 tablespoons organic cacao powder

1/4 cup maple syrup

pinch sea salt

Method

  1. Preheat oven to 140 degrees Celcius.
  2. In a large bowl, add the puffed rice, cacao powder and salt and stir until well combined
  3. Add the maple syrup and stir through until it all comes together and the mixture is wet. (if there are parts that are dry and you bake it, it will not taste great…)
  4. Place on a lined baking tray and bake for 20-30 minutes on a low shelf in your oven.
  5. Leave out to cool completely before storing in an airtight container.

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In other news, I am lucky to be the host of this month’s Growing Edge blogging community event themed “Festive Feeds”. If you would to share your creations, please submit your post via the following link: Festive Feeds Submission. Looking forward to seeing all the wonderful festive inspired creations for both the summer and also from my friends in the Northern Hemisphere. I will be sharing a compilation of all the submissions in early January. Merry December everyone!

Dark Chocolate Bark

For probably one of the first times ever, we had pistachios in our house. Oh so many ideas were coming to mind for what to do with them! Desserts, crusts, breakfast toppers or just on their own because they’re glorious. I had a bunch of 85% dark chocolate which I wanted to muck around with and make something tasty. So that’s what I did on this quiet and relaxing Sunday afternoon.

In addition, I have recently been introduced to a new blogging community “Our Growing Edge”. The concept is to bring together fellow foodies and to share our creations and inspire us to create something new. This month’s theme is “Allergy Friendly Recipes” and is hosted by Joana from My Gut Feeling.

So some fast facts, my recipe is dairy free because 85% chocolate. Enough said. Also conveniently gluten and egg free for anyone worried about those too!

This recipe is oh so easy. The longest part of it is melting the chocolate! Honestly, quick, convenient and you will be able to consume it within half an hour of you making it (just to make extra sure that the chocolate has completely set!) Okay let’s get to it.

Dark Chocolate Bark

What you’re going to need

50 grams > 70% dark chocolate (if 85% is too bitter for you, feel free to use 70% instead to still get it dairy free)

small handful pistachios, shells removed and ready to go

small handful raspberries

pinch, cracked sea salt

Method

  1. Melt your chocolate using your preferred method. (Just please for your sake, do not get any water/moisture near the chocolate!!! Seized chocolate is the worst and just ruins your day so be careful.)
  2. In a lined shallow baking tin, pour melted chocolate and spread evenly. Once even, sprinkle and mix of the pistachios and raspberries ensuring they are embedded enough in the chocolate so that they won’t roll off!)
  3. Sprinkle with desired amount of sea salt.
  4. Freeze for up to 30 minutes or until chocolate has re set. Break pieces off and devour!

Dark Chocolate Bark

For more info about the “Our Growing Edge” community: Our Growing Edge

And to take a look at the host of this month’s Growing Edge theme: My Gut Feeling

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Chocolate Muffins

I always get cravings for baked goods but I tend to avoid buying them from cafes and other places because I have no clue what’s in them. I also just love baking so baking something myself is much more satisfying. There was a bit of experimentation with these in getting the wet to dry ingredient ratio right. I feel pretty good about how they turned out!

So here we go, my chocolate muffins which I made dairy free because of bod and there’s no eggs either because we hadn’t done the groceries yet! Alas, subbed in apple sauce (random but great) to fill in for the eggs. Also mixed a bunch of dark chocolate through these for an extra chocolatey hit!

Chocolate Muffins (yields 6)

What you’re going to need

1 1/2 cups self raising flour

1/4 cup cacao powder

1/4 cup apple sauce

1 teaspoon vanilla extract

1/3 cup Nutellex (or any dairy free spread), melted

1/4 cup rice milk (or any other non dairy milk)

1/4 cup maple syrup

50 grams dairy free dark chocolate (70% and above), roughly chopped

Method

  1. Preheat oven to 180 degrees Celcius. Grease a muffin tray with cooking spray.
  2. Sift the flour and cacao powder into a large bowl. Add all the other ingredients except the dark chocolate and mix well.
  3. Add in the chocolate and make sure it is evenly distributed through the mixture.
  4. Place even amounts in each muffin tin until all batter is used.
  5. Bake for 15-20 minutes or until a skewer comes out clean.
  6. Cool on a wire rack and then store in a container until they all disappear!

 

Chocolate Muffins

PB Chocolate Dessert Cups

Peanut butter and chocolate. A continued match made in heaven that will never get old. I wanted to make cups again with these ingredients because they taste so damn good! I also wanted to try make a more doughy consistency for the middle as opposed to just scooping some PB in there (obviously that would taste awesome too but creativity is always fun)

My new workshopped recipe is here to make them much more simpler and so you can get them in your mouth twice as quick! I also jampacked some other goodies in there too for added healthy fats and fibre.

These only contain 4 ingredients!!! Simple is always best in my eyes as no one really wants to drown in a recipe that has a million ingredients. If I can make it with less, I will and so hopefully you’re inspired enough to try make these for yourselves! 100% dairy free and vegan friendly.

PB Chocolate Dessert Cups (yields 4)

What you’re going to need 

1/3 cup almonds

1/3 cup rolled oats

2 tablespoons smooth peanut butter

6-8 squares 85% Lindt Dark Chocolate (if you want it sweeter but still dairy free go for 70% Lindt)

Method

  1. Prepare 4 silicone moulds on a tray that will fit in your freezer
  2. In a pulse blender, add the almonds and oats. Blend until a coarse meal is formed. Add the peanut butter. Pulse again until mixture forms a crumb which when pressed between fingers will stick together
  3. Melt the chocolate in a heatproof bowl using your preferred method. Using a spatula, spread the chocolate on the bottom and on the sides of the silicone moulds. Repeat for all 4 then place in the freezer.
  4. After about 10 minutes or once chocolate has set, add equal parts of the PB mixture to each cup. Press down gently until even.
  5. Pour the rest of the chocolate over the PB mixture to make a top for the cups then place in the freezer again until set.
  6. Remove from moulds once chocolate has completely set.
  7. Store in the fridge or freezer it’s completely up to you!

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Homemade “Wagon Wheels”

I’ve been eating Wagon Wheels since I was a kid. I remember ages ago when they used to come in a pack of 4 and they were huge! Now, they have downsized them and they now come in a more “convenient” pack of 8 which just leads them to be eaten twice as quick as the large ones… So, they no longer make the grocery list at our house for this reason…as they last about 5 minutes.

However, this led to today’s recipe creation! Not exactly the traditional method of forming these, but they taste so delicious! I made my own thin biscuits and covered them in melted dark chocolate, then spread a little bit of strawberry jam followed by the almost impossible layer, the “marshmallow”. I really wanted to make my own marshmallow from scratch, but I’ll save that for another time so decided to set some coconut cream with gelatine creating a spongy white layer!

This recipe is 100% dairy free! It can easily be made vegan friendly by omitting the gelatine and using another stabilising agent such as agar.

Homemade “Wagon Wheels” (makes 5)

What you’re going to need

Marshmallow” (for ease, you could use packet marshmallows for authentic marshmallow flavour) 

1/4 cup coconut cream

1 teaspoon gelatine

Biscuits

1/2 plain flour

1 tablespoon castor sugar

pinch baking powder

pinch salt

1 1/2 tablespoons vegetable oil

1 tablespoon maple syrup

1-2 tablespoons water (may not need all of it)

Jam

1 tablespoon strawberry jam

Method

  1. Place the coconut cream and gelatine (according to packet instructions) in a flat tray or container so that it creates a flat even layer. Pop in the fridge to set
  2. Preheat oven to 180 degrees Celcius. Line a baking tray and set aside
  3. In a medium bowl, sift the flour, sugar and baking powder. Add all other ingredients except the water. Mix with a spatula until the mix comes together and will hold together when pressed between fingers.
  4. Add water until dough comes together but is not sticky. On a floured bench, roll out the dough until desired biscuit thickness is achieved (aim for about 1/2 centimetre)
  5. Using a cookie cutter, cut out the dough and place evenly spread on the baking tray. Poke each with a fork before baking in the oven for about 10 minutes. Once cooked, set aside to cool.
  6. Melt chocolate using your preferred method. Using a spoon, spoon the melted chocolate over each biscuit and spread evenly. (You could dip them into the chocolate mixture but this will increase chances of them breaking). Place in the fridge until chocolate has set.
  7. Once the coconut cream has set or if you decide to use marshmallows, this is the assembly stage. Using a smaller cookie cutter, cut the set coconut cream, lift out with a spoon and place on the underside of the chocolate coated biscuit. Repeat 4 more times.
  8. On the underside of the other 5 biscuits, put an even amount of jam in the middle. Once completed, place the jam side on top of the coconut cream side and voila!

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Protein Choc Chip Pancakes

So some of us out there absolutely hate the taste of protein shakes. Alas, a great way to get extra protein into your diet if you feel like you are not eating enough protein rich food is to put it in your own cooked goods! A friend of mine suggested I try protein pancakes! I had some leftover dairy free choc chips so thought I would put them to good use! These were divine and best of all, the only added sugar was the chocolate chips! The batter has no added sugar. These are dairy free and egg free pancakes too!

Protein Choc Chip Pancakes

What you’re going to need

3/4 cup plain flour

2 scoops protein powder

2 teaspoons baking powder

1 cup non dairy milk (rice, almond, soy)

1 tablespoon vegetable oil

pinch salt

2 tablespoons dairy free choc chips**

Method

  1. In a medium bowl, combine the dry ingredients minus the choc chips.
  2. Add in the wet ingredients and stir until well combined. Once combined, stir in the choc chips until distributed well through the batter (aside: if you want, leave the batter to stand for 5 minutes so that the baking powder and liquid have time to react and will therefore lead to fluffier pancakes)
  3. Heat up a non stick pan and pour even amounts of batter spaced apart enough to give room to flip. Cook on each side for approximately 2 minutes
  4. Serve with additional choc chips and maple syrup!

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** I found dairy free choc chips at my local Coles supermarket. I am not sure if they are sold overseas. If you can’t find them, you could cut up some dairy free chocolate into small chunks and mix through the batter. You will end up with a similar result! 

PB Choc Smoothie

The weather’s warming up and all of the amazing summer fruit is finally in season and alongside the purchase of a new blender, smoothie production is in full swing at the moment! Smoothies are a great way of sneaking in extra fruit and vegetables into your day if you are not a big eater of them in a snack form.

So generally speaking, most people would rather sleep in than get up super early and prepare a full on breakfast. However, to escape the boring and repetitive cereal and toast regime, smoothies provide a quick, easy and healthy breakfast. They are great both at home and on the go. As for your ingredients and what to put in, that is completely up to you! Some good staple ingredients to keep on hand are: your liquid of choice (I use either soy milk/rice milk/coconut water), frozen bananas that have been sliced before freezing so they’re ready to go and plenty of fresh in season fruits and vegetables (as these will always be cheaper than out of season produce).

If you want to jazz it up a bit, you can invest in a bag of chia seeds. If you use them as frequently as I do, I would recommend going onto eBay and purchasing a bulk bag – knocks some much needed dollars off the price and some offer free shipping too! Another good investment is raw cacao powder. The most pure form and zero added sugar. I also found this in bulk on eBay and it was a great price and much cheaper than buying the $9 100 gram packets that I have seen around… One last smoothie add in that I love is cinnamon! I don’t have this in bulk but we always have some handy at home. Just a few shakes into your mix and it just adds a wonderful flavour!

So now onto today’s smoothie creation. Simple yet delicious flavour combination of peanut butter and chocolate. You cannot go wrong and this combo will work in a cake, biscuit and of course smoothie just to name a few. So if you want to try this out for yourself, here is what you need to do!

PB Choc Smoothie

What you’re going to need

1 cup liquid (water, milk, non dairy milk)

1 frozen banana

1 tablespoon peanut butter

1 tablespoon cacao powder

1/4 avocado

1/4 teaspoon cinnamon

dark chocolate, for decoration (optional)

Method

  1. Using a sturdy blender that will blend frozen fruit, load in your ingredients. (My blender works best if you put the ingredients in the order of softest to hardest. So for this I put milk, the powders, peanut butter, avocado then the banana)
  2. Blend until smooth, with no lumps and nothing stuck on the sides of the jug.
  3. Serve immediately or store in a mason jar with lid for portable consumption!

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Check out my Instagram for more smoothie creations! 


Note: You can prepare smoothies the night before to get that extra 5 minutes of sleep. However, the longer they are left in their smoothie state, the more nutritional value that is lost from the fruit and also the taste will change. 

Dairy Free PB Cacao Cookies

These are a variation of my earlier creation of Peanut Butter and Macadamia Cookies! I am a serious chocoholic and was having some cravings today and so got myself baking and created these! If you want to make them too, here is what you do.

PB Cacao Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg (or flax egg for vegan option)

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup Mayvers PB Cacao Spread

50 grams 85% dark chocolate, chopped

Method

1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the Mayvers Spread and chopped chocolate.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!

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