Directions
Sub_title: Satisfy Your Sweet Tooth Without Leaving Home!
Description: This one-of-a-kind vegan dessert recipe takes you on a whirlwind tour of the world’s most delicious flavor combinations, all without ever leaving your kitchen!
Difficulty: Easy
Servings: Serves 8-10
Total Time: Prep + Cook = <1 hour Energy: 50kcal per serving Carbohydrates: 10g per serving Protein: 2g per serving Dietary fiber: 2g per serving Calcium: 0% DV per serving Iron: 0% DV per serving Potassium: 2% DV per serving Sodium: 0mg per serving INGREDIENTS: For the Fermented Chocolate Ganache: 1 cup unsweetened cocoa powder ¼ cup agave nectar or maple syrup ½ teaspoon vanilla extract 1 tablespoon apple cider vinegar or lemon juice ¾ cup unsalted cashew cream Instructions: 1. In a medium saucepan over low heat, combine the cocoa powder, agave/maple syrup, and vinegar/lemon juice until well combined and smooth. Whisk in the vanilla extract. 2. Pour the mixture into a small bowl and set aside to cool completely while you prepare the rest of the recipe. Once cooled, cover tightly with plastic wrap and place in the fridge for at least 30 minutes (this will allow the chocolate flavors to intensify). For the Avocado Mousse: 3 large ripe avocados ⅓ cup unsweetened cocoa powder ⅔ cup unsalted cashew cream 1 tablespoon honey or agave nectar ½ teaspoon pure peppermint extract Instructions: 1. Place the avocados, cocoa powder, and ⅔ cup water in a blender and process until smooth and creamy. Add the cashew cream and honey/agave, then pulse until just combined. 2. Pour the mixture into a clean glass bowl and refrigerate for about 15 minutes to thicken slightly. Stir in the peppermint extract. For the Fermented Berry Sauce: 1 cup mixed berries (blueberries, raspberries, blackberries) ½ cup apple cider vinegar or lemon juice 1 tablespoon raw sugar ½ teaspoon ground cardamom pods, crushed ½ teaspoon freshly grated ginger Instructions: 1. Combine all the ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally. Remove from the heat and let cool completely. For the Coconut Macaroons: ½ cup unsweetened shredded coconut ½ cup sweetened condensed milk 1 egg white ½ teaspoon almond extract ½ teaspoon salt Instructions: 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Mix together the first five ingredients in a medium bowl using a fork. Roll the mixture into walnut-sized balls, then press down slightly to form a flat disk shape. 3. Bake for 12-15 minutes or until lightly golden brown. Allow the cookies to cool completely before assembling the dessert. Assembly: Place a dollop of the fermented chocolate ganache onto each plate. Top with a scoop of the avocado mousse and a spoonful of the fermented berry sauce. Garnish with fresh mint leaves and serve immediately. Enjoy!
Steps
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1
Done
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In a medium saucepan over low heat, combine the cocoa powder, agave/maple syrup, and vinegar/lemon juice until well combined and smooth. Whisk in the vanilla extract. |
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2
Done
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Pour the mixture into a small bowl and set aside to cool completely while you prepare the rest of the recipe. Once cooled, cover tightly with plastic wrap and place in the fridge for at least 30 minutes (this will allow the chocolate flavors to intensify). For the Avocado Mousse: 3 large ripe avocados Instructions: |
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3
Done
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Place the avocados, cocoa powder, and ⅔ cup water in a blender and process until smooth and creamy. Add the cashew cream and honey/agave, then pulse until just combined. |
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4
Done
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Pour the mixture into a clean glass bowl and refrigerate for about 15 minutes to thicken slightly. Stir in the peppermint extract. For the Fermented Berry Sauce: 1 cup mixed berries (blueberries, raspberries, blackberries) Instructions: |
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5
Done
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Combine all the ingredients in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally. Remove from the heat and let cool completely. For the Coconut Macaroons: ½ cup unsweetened shredded coconut Instructions: |
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6
Done
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. |
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7
Done
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Mix together the first five ingredients in a medium bowl using a fork. Roll the mixture into walnut-sized balls, then press down slightly to form a flat disk shape. |
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8
Done
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Bake for 12-15 minutes or until lightly golden brown. Allow the cookies to cool completely before assembling the dessert. Assembly: Place a dollop of the fermented chocolate ganache onto each plate. Top with a scoop of the avocado mousse and a spoonful of the fermented berry sauce. Garnish with fresh mint leaves and serve immediately. Enjoy! |
