Tag Archive for vegan egg replacer

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

Method

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.

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Cookbook Update #7: Let the editing begin

Gentle Reader;

I would apologize for being remiss in not updating you as to the status of my cookbook, Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water), but honestly, there has been nothing to say.

I sent my draft into the publisher on October 3, and the last three weeks have been ones of quiet bliss. There has been a little aquafaba, even less chickpeas, and a lot of getting on with all the other things in my life.

Aquafabulous Cookbook

The book has been with my editor, Meredith, and she has been feverishly marking it up with (virtual) red ink. She just returned 6 chapters to me yesterday, so this week the fun begins.

We’re on a very tight timeline. Well, that’s what my editor says. The book itself won’t exist in its hard-copy format for many months, yet. Not until March or early April. That still feels like so long away… not until after Christmas, in the Spring. But there is still a ton of work to do.

The book will go back and forth between Meredeth and I until we’re happy with the words. Then it goes to an auditor, a cooking veteran who looks at each one of my recipes and flags any that she feels there might be a problem with. Like, baking times that are too long, for example, or too much salt. The book then goes to a proofreader, whose job it is to be an eagle eye for things like spelling and grammar and punctuation.

The book then heads to layout and design for December 1. Somewhere in there, will be photography as well, before it goes to the printer at the end of February.

And then we have a book! Friends, the thought of holding it in my hands, paging through it… it’s blowing my mind. I can’t wait for that moment, and to share it with you all.

Aquafabulous Meringues Recipe

Meanwhile, you can now pre-order the book on Amazon! Here’s the link: amzn.to/2dYlhFa

And this week, I also got to see the finished cover (for Amazon, anyway), and some sample pages. Looks so good, you guys! I feel like Pinocchio in that scene where he’s dancing around and singing “I am a real boy!”

via GIPHY

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