Biscuit Base Maple Mousse Cake

I enjoy having dessert from time to time. But I rarely make anything in advance, I prefer to whizz up something just when I feel like it. So that means I need something that can be made quickly and easily.
That is when recipes like this come in handy!

Biscuit Base Maple Mousse Cake

 

Of course its not really biscuits, nor cake.
More like a yummy treat that is inspired by cheesecake!
 

To make 2 servings you'll need:
 
For the biscuit-style base:
     2 Tablespoons hazelnuts
     2 Tablespoons cashews
     1 Tablespoon chia seeds
     2 Tablespoons oat milk (or other plant milk)
     1 Tablespoon cacao
     1 teaspoon stevia (or other dry sweetener)

Combine in a mini food processor and process til nuts are crumbly and mixture has thickened and holds together well.
Line the base of 2 servings glasses with the biscuit base and press down gently.
 

For the mousse:
     150g soft silken tofu
     1/2 teaspoon vanilla essense
     2 Tablespoons pure maple syrup
     1 Tablespoon ground flax seeds

Combine in a mini food processor and process til smooth and thick.
Scoop mousse on top of the biscuit base.

Serve with fruit of choice.

If stored in the fridge this will thicken even more..... If you can wait that long!

Submitted to Healthy Vegan Fridays.

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Choc-Almond Mousse

I don't miss chocolate mousse anymore.....
Cause this is so finger licking good!

This is so much simpler than separating eggs & whisking each part by itself......
This involves so little effort!

You can eat it straight away if you wish, but it is better if you have enough patience to let it sit in the fridge and chill first.

They will set a bit more if you leave them for about 2 hours.

Here's what you'll need:

100g block of dark vegan chocolate (Try Lindt or Green & Blacks)

220ml unsweetened Almond Milk

100g Toffuti Better Than Cream Cheese

1 tablespoon raw sugar (omit if using sweetened almond milk)

1 teaspoon Vanilla 

Break up the chocolate block and microwave on 50% power at one minute intervals until all melted and smooth and creamy. Be very careful to not overdo the chocolate. Even if the chocolate has not lose its shape you should still stir it with a spoon because it could be melted.

Into a blender pour the chocolate and the remainder of the ingredients.

Blend well until completely smooth.

Pour into 2 large servings containers - or 4 small.

Put containers into the fridge to chill for at least 2 hours.

Place 1 tablespoon of almonds in a coffee grinder & grind until it appears to be 'dust'. Sprinkle over the top of your mousse.

 For added decoration you can poke one almond (or a few) into your creamy smooth mousse.....

 Eat & enjoy :D

At this point I offered my husband some!

Aren't I a nice wife!!! ;-)

Guess it's lucky he said No!

Choc-Raspberry Mousse

Super quick & easy 'mousse'

I love this for a quick afternoon snack or as a dessert.

To serve one simply blend:
150g soft tofu
1/2 cup frozen raspberries
1 tablespoon cacao powder (or cocoa powder if you prefer)
1 tablespoon soymilk
1 tablespoon maple syrup

I use a mini food processor :-) I simply could not live without this magical little gadget! So effortless to get it out & use it and super easy to clean.

Pumpkin Pie Mousse

Let's face it - sometimes we just want a quick & easy dessert.
I love creating treats like this when I feel like a little something fancy but haven't had the time to pre-make it!

You'll need:

1 ice-cube tray of frozen pumpkin (I simply boil pumpkin til its soft then spoon it into an ice cube tray and freeze it - this is a great way to use up leftover bits of pumpkin too!) As you can see from the picture I don't do this in a particularly tidy way but none the less you can see the process!
1 frozen banana
3 fresh medjool dates
1/4 teaspoon of each; cinnamon, ground ginger, nutmeg
1/2 cup soymilk (or other nondairy milk)
1 teaspoon ground flax seeds
1/2 teaspoon vanilla extract

Blend in a blender til smooth.
If you are like me and don't have a Vitamix it may take some time to get through the ice cubes & frozen banana but keep stirring it & you will get there. You may need to add a touch more soymilk. Don't make it too runny - just so that it will scoop up on a spoon without dribbling off.

This will make about 6 dessert cup servings.

I couldn't decide if to call this slush or mousse. It definitely has a creamy texture to it, not icey like slush. To me it tastes like eating pumpkin pie! I love how the dates & flax seeds kinda resemble the crust!

Enjoy!

Custard Apple Mousse

mmmmmmmmmmm custard apples!
But they can be made even yummier when I turn them into "custard apple chocolate mousse"

and this is how.....


Pull apart a ripe custard apple and scoop out the flesh - be sure to remove all the pips.

In a food processor, blend together  1/4 cup of raw cashews & a teaspoon vanilla.

You can process as much or as little as you desire. Do it for a short time to have some chunky pieces of nuts, or you can process it until completely smooth.

Add the custard apple to the food processor, along with a tablespoon of cocoa powder, and a tablespoon of raw sugar.

Process until well combined.

Pour mixture into serving glasses and top with a sprinkling of coconut.

Best served chilled. They will firm up & slightly set after being in the fridge for at least an hour.