Velvety Chocolate Mousse

For some of you, avocado pudding is probably old news, but for others of you, this might be the beginning of a beautiful friendship. In this Velvety Chocolate Mousse from Amber Shea Crawley's Practically Raw Desserts, avocado creates a silken texture that you have to taste to believe (and you won’t notice any avocado flavor). Unsweetened cocoa powder or carob powder can be used instead of cacao powder, and 1/3 cup maple syrup or coconut nectar can be used in place of dates, just reduce or omit the water.

Ingredients:

• 2 large, ripe avocados, pitted, peeled, and chopped (about 2 cups chopped flesh)
• 1/3 cup water or nondairy milk of choice
• 1/2 teaspoon vanilla extract
• Big pinch of sea salt

• 2/3 cup pitted dates, soaked in very warm water for 15 minutes and drained
• 1/3 cup cacao powder
• Stevia to taste (optional)

Preparation:

1. Combine the avocados, water, vanilla, and salt in a high- speed blender or a food processor. If you don’t have a high-speed blender, use the food processor here, not a conventional blender. Blend until smooth and combined, using the tamper if necessary with the high-speed blender.
2. Add the dates and blend again until well-combined and smooth. You will need to use the tamper here with the blender. Add the cacao powder, put on the lid (so you don’t get dusted in chocolate!), and blend again until smooth. Taste for sweetness and add stevia, if desired. Serve immediately.
3. Store leftover mousse in an airtight container in the refrigerator for up to 1 day.

Yield: 4 servings

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

We're submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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Mother's Day Menu

Looking for ideas for what to cook mom for Mother's Day on Sunday? Look no further than the pages of Robin Robertson's newest book Nut Butter Universe! Nut Butter Universe is packed with mouth-watering recipes for breakfast, lunch, dinner, dessert and snacks, and Mom is sure to love every one of them!

If you're having brunch with Mom, chances are she'd love a stack of warm Apple-Almond Butter Pancakes! Or how about some delicious Mushroom-Cashew Breakfast Burritos? Fresh baked Ginger-Walnut Scones are also an excellent choice for Sunday brunch.

If you're cooking dinner for Mom, Nut Butter Universe has you covered from appetizers to dessert. Your meal can begin with crisp Spinach-Walnut Crositini or delectable Belgian Endive with Pineapple Macadamia Cream Cheese. Tasty Penne Primavera with Avocado Cashew Cream makes an excellent main course, and we're betting Mom would love a slice of rich and creamy Summer Berry Cheesecake for essert.

Instead of cooking a meal for Mom, you just make her a batch of Chocolate Macadamia Truffles with Coconut and give her the gift of her own copy of Nut Butter Universe!

Chocolate Macadamia Truffles

Ingredients:

• 1 1/3 cups shredded unsweetened coconut
• 1/3 cup semisweet vegan chocolate chips
• 1/3 cup macadamia butter
• 3 tablespoons coconut milk
• 2/3 cup confectioners’ sugar

Directions:

1. Finely chop the coconut by pulsing it in a food processor. Set aside.
2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use

Makes 12 truffles

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from  Vegan Heritage Press. Photo by Lori Maffei.
 
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Peanut Butter Cups

It's National Peanut Butter Day! Peanut Butter is a such a beloved food, that having a day to celebrate it makes total sense.

Peanut butter was first developed in the United States in the 1890s as a high-protein health food. The original patent for peanut butter was given to Dr. John Harvey Kellogg (the Kellogg’s cereal magnate) who initially developed peanut butter as a protein alternative for his patients.


Peanut butter was first introduced to the American public in St. Louis at the 1904 World’s Fair, where over $700 worth of it was sold at a penny per sample. Peanut butter has been a favorite kitchen staple in American homes ever since. Commercial production of peanut butter began in earnest in 1908, but the early products had a gritty texture and spoiled easily. That soon changed. In 1922, Joseph L. Rosefield found a way to prevent the oil from separating, and he received the first patent for a shelf-stable peanut butter that stayed fresh for up to a year. Today, of the peanuts grown in the U.S., nearly half are used to make peanut butter.

What better way to celebrate National Peanut Butter Day than with this recipe for Peanut Butter Cups from Nut Butter Universe by Robin Robertson! This recipe makes 18 peanut butter cups. For bite-size versions of this delicious treat, use small paper candy cups instead of the cupcake liners.


Ingredients:

• 1/2 cup vegan butter
• 1 cup peanut butter
• 1/2 teaspoon vanilla extract
• 3/4 cup confectioners’ sugar
• 16 ounces semisweet vegan chocolate chips

Directions:

1. Melt the butter in a medium-size saucepan over low heat. Stir in the peanut butter and vanilla until well blended. Remove from the heat and stir in the sugar. Mix well until thoroughly combined, then refrigerate.
2. Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the chocolate is melted.
3. Use a small brush to coat the chocolate over the bottom and about 1/2 inch up the sides of 18 paper cupcake liners. Reserve the remaining chocolate. Refrigerate the cups until firm, about 10 minutes.
4. Scoop out about 1 1/2 tablespoons of the peanut but- ter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm.

 

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from  Vegan Heritage Press. Photo by Lori Maffei.

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Chocolate Macadamia Truffles with Coconut

What's Valentine's Day without chocolate? These decadent truffles from Nut Butter Universe by Robin Robertson are easy to make and are sure to please your sweetie!

Ingredients:

• 1 1/3 cups shredded unsweetened coconut
• 1/3 cup semisweet vegan chocolate chips
• 1/3 cup macadamia butter
• 3 tablespoons coconut milk
• 2/3 cup confectioners’ sugar

Directions:

1. Finely chop the coconut by pulsing it in a food processor. Set aside.
2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use

Makes 12 truffles


From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from  Vegan Heritage Press. Photo by Lori Maffei.

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