The perfect chocolate dessert for the ones who are craving something sweet but still want to stay healthy. This rich chocolate mousse is actually good for you! It offers you healthy fats, fiber, and a host of vitamins. It’s also vegan and gluten free! So no excuses to not make this delicious dessert. ;)
This easy avocado chocolate mousse takes only a few minutes to make!
2 large ripe and soft avocados
6 dates, soaked in hot water until soft
3 tbsp cocoa powder
2 dl almond milk
1 tsp vanilla extract
2 tbsp agave/maple syrup or honey if not vegan
A pinch of salt
My choice of garnish: whipped coconut cream, sliced strawberries and coconut flakes
Halve and pit the avocados, then scoop them into a food processor/mixer.
Add the soaked dates, cocoa powder, almond milk, vanilla extract, syrup/honey and salt. Blend until very smooth and creamy, stop to scrape down the sides in between.
Spoon into glasses and let refridgerate for at least 30 min before serving.
I looooove Avocados, I have probably mention that many times before.
I got so stuck on the “Avo shake” from “Joe & the Juice” awhile ago and bought it all the time. But I mean they use Vanilla milk, I have no idea what it contains but I thought I definitely can do a similar one at home and much more healthier.
YOU NEED: 1- 2 port
½ sliced frozen banana 2 avocados 2 dl almond milk
½ tsp vanilla powder
1 tsp lime juice
1 tbsp honey
Mix everything together in a mixer until smooth, add more almond milk if it gets too thick.
Enjoyed Hobo hotels roof top bar called TAK. A must during the summer.Me and S having fun with the camera at HOBO ;) Delicious truffle pizza and pasta at Taverna Brillo. Strolling around the old town. <3 Perfect stay and dinner at hotel ‘at SIX‘. <3
Me and S had a wonderful two last days in Stockholm before heading back to Iceland. We met my friend Roslinda first day at Hobo hotel on their Roof top bar/restaurant, we were really lucky with the weather so we could sit outside. Can’t wait to visit this place during the summer. I guess it is a very popular place and the view is gorgeous over Stockholm.
A delicious vegan and gluten free cheesecake with a nutty base, nutella layer and a cinnamon “cheesecake”. The perfect cake you can store in the freezer and take out 20 min before serving.
It’s not difficult to make, you just need to prepare two things. You need to soak the cashew nuts in water over night and soak the dates at least 30 min in hot water. That’s it! :)
Pssst, save the water from the soaked dates, you will use that in the nutella layer. And I actually tripled the ingredients for the nutella and saved some in a jar for later use. It’s so good to use on your Acia bowls, porridge or with your pancakes! A much more healthier choice then regular nutella.
12 soaked dates, pits removed
4 dl blanched almonds, roasted in the oven and cooled
16 soaked dates, pits removed
1 dl water from the soaked dates
3 tbsp hazelnut butter
2 tsp cacao powder
2 tbsp coconut oil
2 tbsp almond milk
1/2 tsp salt
Cinnamon cashew cheesecake:
400 gram raw cashews, soaked overnight
2 1/2 dl almond milk
1 dl melted coconut oil
1 dl agave syrup (or honey if not vegan)
3 tbsp almond butter
seeds of 1 vanilla bean
1 tsp cinnamon
Add the roasted almonds and the soaked dates to your blender and mix for about 30 seconds, until they turn into a sticky base.
Line a 9-23 cm pan with parchment paper, pour in the base mixture (save some for garnish) and press it down firmly.
Add the dates along with the rest of the ingredients to your mixer and mix for a few minutes, until the “nutella” is smooth and there are no chunks of dates left (add more liquid if it gets too thick).
Pour the “nutella” over the base and spread evenly with the help of a spatula.
Place the pan in the freezer for a few minutes, while you doing the “cheesecake”.
Rinse and drain the soaked cashews.
Add them to the mixer and process for a couple of minutes, stopping a few times to scrape down the sides of the bowl. Process until the cashews turn into a smooth paste.
Add the rest of the ingredients and mix for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely smooth.
Get the pan from the freezer and pour the cream over the nutella layer.
Gently shake the pan a little to even out the surface and remove any air bubbles that might be trapped in the cream. Garnish with the rest of the “base” mix.
Place the “cheesecake” in the freezer for at least 8 hours.
Remove the “cheesecake” from the freezer and let it stand for about 20 minutes before slicing it to pieces. You can then freeze the spices separately and just have a slice of cake whenever you want.
A perfect and sunny day in Gothenburg.A wonderful shellfish dinner at my aunt place. And I made a delicious dessert inspired by my fav dessert at “Supper restaurant”. I will definitely do this one again, with a nicer touch and post the recipe for you! Lunch at VINCI <3 First time we tried Lilla bro in Borås, a very cozy place.My love Jozefina <3
Had a wonderful stay at home as always <3 We’ve been with my family and friends that I’ve missed so much as I always do. We’ve spent most of our time just chilling and been to many cafés haha, that is what you mostly do in Sweden as we have so many cozy cafés everywhere. I’ve been eating a lot of cakes (too much), but I can’t say No to that when I’m here. ;)
Me and S is heading to Stockholm now for 2 days and then we are flying back to Iceland. I can’t wait to meet my little boy Knútur (my dog). Yes, he is the big reason why I actually want to get back really really soon haha. Going to cuddle with him so much!!