Tag Archive for aquafaba

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.



My First #Aquafabulous Public Appearance!

Gentle reader;

It’s been a while since my last Cookbook update. That’s not because there has been nothing happening. Lots is happening. In fact, I worked all through the Christmas break. It’s just that what’s been happening is not the sexy part of writing a cookbook. It is long hours in front of the computer in MS Word, tracking changes, substituting the word “great” for other synonyms (I use the word “great” waaaay too much), it’s emails criss-crossing the country via cyberspace several times per day.

the wellness show

We are editing. It is not glamorous. It’s work. It’s salt-mines stuff. It needs to be done, and the book will be better for it, but it’s not a process that comes naturally to me, so I’ve been in “nose to the grindstone” mode for these last couple of months. Keeping my head down, one step in front of the other, one edit at a time.

The good news is, I can see a light at the end of the tunnel. We are now into edits on the last few chapters and hope to be done entirely within the next couple of weeks.

In some much more exiting news, the photo shoot for “Aquafabulous” is happening in Toronto next week! Earlier in the month, we established the 19 recipes that will be shot for the book–a range of everything from breakfast to dessert. I wish I could be there–it would be an amazing experience to see my recipes come to life at the hands of an expert stylist.

In other exciting news, I’ll be doing a live cooking demo, featuring a recipe from the book on Sunday, March 5 at 10:30 am at The Wellness Show. The celebrity cooking stage features some of my cooking heros–Tojo, Sarah Stewart, Curtis Luk–and li’l ol me.

I’ll be making my Cornbread Waffles with Vegan Pulled Pork, Blueberry BBQ Sauce and Bourbon Maple Syrup. Yeah!! Hope to see some of you there.

That’s it for now, but I’ll update you when the edits are completely finished. I’m learning so much, and I can’t wait to share that with you.

Thank you again for all your kind words and your wonder-bra like support, friends. I seriously couldn’t have done this without you.





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