I feel like I have cracked the da vinci code with this recipe. I love chocolate mousse and I’m obsessed with making it healthy. I have previously made one that is brilliant, but the texture is more pudding thank fluffy mousse. So take this as an upgraded version when you have that extra 10 minutes (and some extra aquafaba from a can of chickpeas).
Fluffy Chocolate Mousse, GF/DF/vegan (Serves 4 for dessert)
1/2 C aquafaba (liquid from a can of chickpeas) 300g silken tofu, drained 1 tbs almond butter 2 tbs raw cacao 1-2 tbs sweetener of choice (I happened to have monkfruit and erythritol mix, normally would have used coconut sugar) 50g dark chocolate 40g (1 scoop) favourite protein powder (I used Tropeaka Salted Caramel) Pinch of salt
1. Melt the chocolate in a bowl on top of a pot of boiling water, make sure that the bowl covers the whole pot and no steam escapes. Set aside. 2. Add tofu in a blender with almond butter and melted chocolate. Once mixed together add raw cacao, sweetener, protein powder and salt. Blend until smooth. Taste and add sweetener if needed. 3. In a separate bowl, use hand mixer to whip aquafaba to a foam. This takes about 5 mins. 4. Pour the tofu mix from the blender to the bowl and carefully fold the mixture. Do not over mix. 5. Refrigerate a few hours or overnight.
My one joy at the time of the lockdown has been ordering a veggie box every week from local farmers full of mystery veggies and fruits. This has forced some creativity out of me to use some ingredients that I don’t usually buy – and it has actually been quite fun!
This box often included rhubarb, and I made rhubarb jam and sauce a few times and enjoyed them with yoghurt and granola or on top of oatmeal – so delicious!
This time I wanted to bake something easy and made an old classic Rhubarb apple crumble! This could be done with just rhubarb (or apple) or by replacing apples with strawberries. Or why not stone fruits. Great easy dessert, snack or breakfast to use whatever seasonal!
Rhubarb-Apple Crumble (Vegan, GF)
4 Rhubarb stalks 3 Apples 1 tsp cardamom (1 tbs rose water)
1 C rolled oats (gluten-free if needed) 1/3 C buckwheat flour (any flour will do) 1/4-1/3C coconut sugar 50g coconut oil, melted Pinch of salt 1 tsp vanilla extract (optional: cinnamon)
Set oven to 200 Celcius.
Cut washed rhubarb to 1 cm pieces and dice apples (no need to peel, just wash).
Mix in a bowl with cardamom and rose water if using.
In a separate bowl, mix all the dry ingredients. Mix vanilla to melted coconut oil and mix with the dry ingredients forming a crumble (I used my hands to mix).
Use coconut oil to lightly grease an oven tray. Poor rhubarb-apple mix evenly in the oven tray, cover with the crumble.
Bake in the oven for 25-30 minutes until golden.
Enjoy warm with coconut ice-cream.
The recipe makes 4-6 portions as a dessert/snack (yes it’s healthy enough to be a snack – or even breakfast if you top it with coconut yoghurt!). We also had some as a pancake topping with some vanilla coconut yoghurt and it was a perfect weekend brunch treat. Reminded us of those good old days when someone else served us our brunch in a cafe shop!
Also, I used a large oven tray (not the one pictured – that’s just for reheating the leftovers), but you could use individual oven dishes if you want to be fancy!