Chocolate Mousse

I absolutely adore anything chocolate, so when I came across this recipe, while browsing Pinterest the other day, it looked so delicious and easy to make that I had to give it a try. It turns out that it was!

Chocolate Mousse
(2-3 Servings)

1 (13.5oz) Can Coconut Milk [I used Goya]
5 Tbsp Cocoa Powder [Hershey's]
1/2 tsp Vanilla Extract
Sweeten with any sweetener to taste. [I used Splenda]

Open the can of coconut milk and put it in the refrigerator to chill overnight. The next day, It should be pretty thick, but if there's still some liquid in the can, don't worry about it.

Dump the can of chilled coconut milk into a bowl and add the cocoa powder, vanilla extract and sweetener. Mix together, with a hand mixer, until thick and fluffy. Taste to see if you need add more sweeter.

If you'd like to make it even thicker, after mixing, place back in the refrigerator for an hour or so to chill.

When finished, devour. :)

Original recipe can be found here @ Chocolate Covered Katie

Chocolate Cream Pie

This is one of those desserts that you can make for vegans and non-vegans alike. It's decadent, super simple to make and no one would even be able to tell that it was made with tofu

Chocolate Cream Pie

1 1/2 cups Semi-Sweet Chocolate Chips
3 tbsp Unsweetened Cocoa Powder
1 tbsp Corn Starch
1 Package Silken Tofu (I used Nasoya Lite Silken Tofu)
1/4 cup sugar
1 tbsp vanilla
1 Graham Cracker Pie Crust (I used Keebler, reduced fat)

1. Drain tofu and place in food processor with cocoa powder, corn starch, sugar and vanilla.
2. Melt the chocolate chips in the microwave (or a double boiler if you have one) and then add to food processor.
3. Mix (pulse) together until mixture is creamy and smooth. It should be like the consistency of pudding.
4. Pour filling into graham cracker crust and place in the refrigerator to chill and set for a few hours.

If you'd like to top the pie with a non-dairy whipped cream, follow this recipe:

Non-Dairy Whip

1/4 cup Soy milk
1/4 cup Sugar
2 tbsp Vanilla Extract
3/4 cup Vegetable Oil

1. Pour soy milk into a blender (or magic bullet - flat blade) and then add the sugar and vanilla extract.
2. Start to blend but then slowly add oil through the top hole. The soy milk will thicken to a whipped cream like consistency.

If it doesn't, try adding a little extra oil or a bit of corn starch.

Pie-less Apple Pie

Pie-less Apple Pie

Prep/Cooking: Under 10 minutes
Yields: 1 Serving

1 Apple
1 Sheet of Graham Crackers (2 Crackers), smashed
2 tbsp Brown Sugar
1 tsp Cinnamon
1 tbsp Butter

1. Cut up apple and put slices in a microwave safe bowl
2. Fill Bowl with Water. (It should cover the slices)
3. Microwave on High for 4-5 minutes (or until apples are soft)
4. Drain Apples and put back in the Bowl
5. Add Butter, Brown Sugar, Cinnamon, Graham Cracker Crumbs and mix thoroughly.

You can adjust the amounts of Brown Sugar, Cinnamon & Butter to taste.

Easy Pumpkin Pie

Easy Pumpkin Pie

1 can of Libby's Easy Pumpkin Pie Mix (30 oz)
1 box silken firm tofu
1 frozen pie crust shell

Add any (or all) spices listed, to taste:
ginger
nutmeg
cinnamon
allspice

1. Preheat oven to 425 degrees F.
2. Mix Libby's Pumpkin Pie mix with the silken tofu in a blender.
3. Add in spices and blend a bit more
4. When happy with the taste, pour mixture into pie shell.
5. Bake for 15 minutes. Reduce temperature to 350 degrees F. then bake for an additional 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.