Archive for Gluten Free

Raspberry Chocolate Mousse Pie for Valentine’s Day #Vegan #GlutenFree

I’m not sure where the first month of the year went, but here we are, staring down the barrel of the shortest month of the year. And smack-dab in the middle of that month is the most love-ly-est day of the year: Valentine’s Day.

Rasperry Chocolate Mousse Pie

I should probably state for the record that I’m not the biggest V-day person. I think you should love and appreciate your partner year-round, not just in the middle of February. I have been accused, in the past, of trying to make the person I’m dating fat, in fact, because I tend to show my feelings with baked goods.

If you, too, are a fan of showing your feelings using baked goods, then I have two recipes for you this week that will be just the ticket.

Today’s, the first, is a vegan Valentine’s Day recipe, that also happens to be gluten-free, as well. Later in the week, I’ll share a non-vegan, non-gluten free recipe involving strawberries and Nutella and pie. Because those three things need to be in the sweetest menage et tois of all time (look–it’s Valentine’s Day, I’m taking license).

Rasperry Chocolate Mousse Pie Vegan

This recipe is also mostly raw, if you don’t count melting the chocolate, and to be honest, there’s some debate on the internet about that, so it may, in fact, also qualify as raw.

The crust is simply made of dates, cashews and coconut, and then topped with a whipped Aquafaba mousse. It’s really quite amazing, and I challenge you to feed it to anyone, vegan or no.

The most important ingredient is the love you put in.

Ugh. Sorry. It’s a good thing V-day only comes once a year. I promise to be back to my cynical self soon.

raspberry chocolate mousse pie vegan gluten free

Raspberry Chocolate Mousse Pie #vegan #glutenfree

Ingredients for the Crust

  • 1/2 cup pitted dates
  • 1/2 cup cashews
  • 1/2 cup coconut flakes
  • 1/2-1 tbsp melted coconut oil

Ingredients for the Chocolate Mousse

  • 2/3 cup aquafaba
  • 1/4 cup sugar
  • 1/8 tsp cream of tartar
  • 1/2 cup good quality, 70% dark chocolate
  • 1/2 tsp raspberry extract
  • fresh raspberries for garnish


To make the crust: place the dates in a small bowl and cover with warm water. Allow to soak for about and hour. Drain, then add to the bowl of your food processor with the cashews and the coconut. Whiz everything together, pulsing at first, but then turning up the speed, until it starts to clump together.

With the motor running, slowly drizzle in the coconut oil, starting with 1/2 tbsp. When the crust starts to clump up together and form a ball, you know it’s done. Add a little more coconut oil if it isn’t.

Press the crust into the bottom of a 7″ springform pan, and place in the fridge to set.

To make the mousse: place the aquafaba in the bowl of your mixer, and add the sugar and the cream of tartar. Begin mixing on low for about 2 minutes, then turn the speed up to medium for 2 minutes, and then finally turn it up to high and finish whipping until it achieves stiff peaks, about 4-6 minutes more.

While the mousse is whipping, place a large bowl over a small pot on medium heat with a few inches of water in it, and bring the water up to a boil. Turn down to a simmer, and add the chocolate into the bowl. Stir occasionally until the chocolate is entirely melted and smooth. Place aside to cool for about 5 minutes.

Once the chocolate has cooled, add it and the raspberry extract to the whipped aquafaba, and carefully fold it in until it’s all mixed.

Pour the mousse on top of the prepared crust and smooth the top.

Place back in the fridge to set for a few hours or overnight.

To serve, remove from the fridge about 1/2 hr before serving. Run a warm knife around the inside of the springform pan to loosen. Remove the ring of the springform pan and cut into slices. Garnish with fresh raspberries and additional grated chocolate if desired.



Life-Changing, Vegan, Gluten-Free Chocolate Chip Cookies

Ugh. Gluten-free baking.

I don’t know how you people do it! Give me vegan baking any day of the week… that stuff I get! But gluten-free? Nope. So much more complicated.

In the past, I’ve pretty much defaulted to a gluten-free flour mix, but honestly, there are very few of those out there that are any good. They all just taste like chalk to me. Maybe that’s because I’m not a celiac and I’m not gluten free, but I struggle with the dry texture of many gluten-free baked goods.

Recently, I decided I was going to conquer my fears and I was going to create a recipe for an allergen-free Chocolate Chip Cookie. That meant no: eggs, dairy, flour or nuts.

vegan gluten free chocolate chip cookies

Challenge accepted!

There’s also the issue of cost. You’d think a recipe that included “less” would also be less expensive to make, but that’s just not true. Gluten-free baking mixes are expensive, and many flour replacements, like almond meal or coconut flour, are not cheap.

So, my challenge was to come up with a recipe that was vegan, gluten free, contained no nuts, and ideally included cheaper ingredients.

It was a tall order, but if there’s one thing I’ve learned from writing a cookbook, it’s that failure isn’t the end. Failure is just a stepping stone. I’ve been working on this recipe for a couple of weeks now, adding, subtracting, tweaking, and I finally got it to where I am satisfied.

Earlier versions crumbled like dust, but adjustments to the ratios of flours and a lot of research finally brought me to this.

These are really good. I challenge you to even be able to tell if they are gluten free. They are chewy and soft and really, really delicious.

I want to shout out Enjoy Life Foods. I have been a big fan of their allergen-free, vegan chocolate chips for quite some time now, but they just released a chocolate mega chunk that rocks my world. This stuff is the bomb.


Vegan, Gluten-Free Chocolate Chip Cookies


  • 1/3 cup vegan butter or coconut oil
  • 1/4 cup brown sugar
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 3 tbsp aquafaba
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup oats
  • 1/2 cup + 2 tbsp chickpea flour
  • 1/4 cup sorghum flour
  • 1/4 cup cornstarch
  • 1/3 cup vegan chocolate chips (recommend: Enjoy Life Chocolate Mega Chunks)


  1. Place the oats in a blender and blend well until they achieve a flour-like consistency.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, place the vegan butter, brown sugar, coconut sugar, vanilla and aquafaba. Mix slowly at first, and then turn up the speed to whip it for a minute.
  3. Add the baking powder and the salt, and mix briefly.
  4. Add the rest of the dry ingredients, and mix at low speed until combined. Add in the chocolate chips and mix just to combine.
  5. Place the bowl in the fridge for 10-15 minutes to rest.
  6. Preheat your oven to 350 degrees. Scoop the cookies out and drop by tablespoons on to greased cookie sheets.
  7. Bake in a 350 degree oven for 12 minutes. Allow to cool for a few minutes on the pan, and then transfer to a wire rack to cool completely. Store in a tightly-lidded container.


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