chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)

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“We go together like birds of a feather…”

If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius

And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too?

So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover to transform it into a chocolate peanut butter mousse.

 

 

There are three things I especially love about this chocolate peanut butter mousse recipe:

  1. It’s easy to make. With so many things on the go…four kids, two business, plus life and laundry, I want as many easy recipes in my life as possible.
  2. It’s a crowd pleaser. Whenever I hit on a recipe that satisfies many palettes, it quickly becomes a go-to and I love that this chocolate peanut butter mousse works as a snack or can be dressed up for company.
  3. It’s healthy but decadent. It’s my mission in life to prove that you can have a healthy dessert and eat it too without the sugar rush and crash and regretting that last bite, piece or helping. Dates and stevia stand in for added sugars but without fueling a sugar addiction and the fats from the avocado, peanut butter and coconut milk give a richness to the dessert that we often crave but with more substance and nutrients than we receive from butters and oils.

 

I’m giving you an option for a peanut butter mousse layer if you want to get all fancy pants and dress it up for guests. I’m perfectly content either way, but definitely run with the second option when I want to add a little wow factor. Mixing it up in food processor (this one’s my favorite), is my preferred way to make it because I find it easier to scrape than a blender. If you do go with the blender option, make sure it’s one with a motor powerful enough to handle blending the ingredients, especially the dates.

If you’re opting to add the peanut butter mousse layer, then you definitely want to serve this in a clear glass container. I used a Weck canning jar in this picture, which you can find here. For a slightly smaller size, these Weck tulip jars are my favorite. Yep, I totally crush over beautiful containers. And for parties, these jars make great portable, classy and environmentally friendly individual portion sizes. They’re my favorite party trick. For a party, though, you’ll want to double or triple the recipe depending on the number of guests.

 

P.S. Typically, I prefer using full fat coconut milk in my recipes, but because of the fat content in the peanut butter, I opted to use low fat coconut milk for this chocolate peanut butter mousse.

Chocolate Peanut Butter Mousse
Prep Time
10 mins
Chilling
1 hr
 

Easy but decadent, this chocolate peanut butter mousse whips up in a jiffy and satisfies all the cravings.

Course: Dessert, Snack
Keyword: chocolate, chocolate peanut butter, easy vegan dessert recipe, no added sugar dessert recipe, vegan chocolate mousse
Servings: 6 people
Ingredients
  • 1 just ripe avocado
  • 3/4 cup cocoa powder
  • 3/4 cup date paste
  • 1 15-oz can low fat coconut milk
  • 2 tsp vanilla
  • 3 scoops 100% pure stevia
  • 2/3 cup unsweetened natural peanut butter
  • 1/8 tsp salt
Instructions
  1. If making without the peanut butter swirl, add all ingredients to the food processor or blender and mix until smooth and creamy and chill in the fridge for at least one hour.


  2. If making the mousse with the peanut butter swirl, add all ingredients EXCEPT the avocado and cocoa powder to the food processor and blender. Blend thoroughly, then remove 1/4-1/2 cup and set aside. Then add the cocoa powder and avocado to the remaining mixture and blend until smooth and creamy.

  3. In clear glass containers, fill each 2/3 full of chocolate mousse, add enough peanut butter mousse to create a layered effect and then top with more chocolate mousse. Chill for at least one hour in the fridge.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

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  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

ode to chocolate: a valentine’s day recipe roundup

Ahhhh, chocolate!

Food in general may win men over, but you, chocolate, are definitely the way to a woman’s heart. God knew what He was doing when He made you a super-fruit and then gave us things like coffee and chili and peanut butter and dates to mix with you and make our taste buds swoon.

The only thing, chocolate, is that you’re often paired with sugar and dairy milk and other sketchy ingredients which totally drags your healthy vibe down. So not cool.

But I’m here for you, chocolate, and created this Valentine’s Day recipe round up which gives you the starring role supported by a cast of ingredients that plays to your superfood talents and lets your antioxidant superpowers shine.

Ready? Roll recipes!

 

Chocolate, you make a surprising appearance in this comfort food staple…

 

His ‘n Hers Black Bean Chili

 

 

 

And with the main meal out of the way, here are all the desserts and snacks you were made for..

 

Mocha Hazelnut Torte

 

Nanaimo Bars

 

Rockier Road Brownies

 

 

 

Chocolate Doughnuts with Milk Chocolate Glaze + Pink Sprinkles

 

German Chocolate Cake

 

 

Chocolate Zucchini Muffins

 

 

Pistachio Wrapped Chocolate Truffles

 

Dark Chocolate Pudding Mousse

 

 

So there you have it, chocolate! Your Valentine’s Day recipe round up in a nutshell.

So many recipes you were simply made for. I can’t to see what other combinations we come up with this year. Looking back, I see we haven’t made nearly enough of pairing you with peanut butter or fresh fruit or even finding ways to sneak you in where people least expect to see you. We’ll have to remedy that, you and I.

XOXO

 

P.S. In the comments, tell me which recipe you absolutely have to try and/or what kinds of flavor combinations you might like to see me team up with chocolate in future recipes. I have a few ideas up my sleeve, but I always love to hear from you!

green kiwi smoothie and holiday talk (vegan, dairy free, no added sugar, nut free)

 

 

One of the things I love about eating a low added sugar, plant-based diet is how much lighter it makes me feel on the inside.

I can’t remember the last time I walked away from a meal feeling sluggish and…blah. About the only time that happens is if I step outside my nutrition plan. While I do make occasional exceptions for this, after several years of eating a plant-based, diet I’m naturally motivated to stay on track because my body lets me know it is not. happy. when I don’t. (If you haven’t reached that sweet spot yet and want to, contact me here and we can talk about how, as a coach, I can help you with that).

Cue the holidays.

It’s a hard time of year, right? Especially if you’ve made a commitment to change your diet or stick to the one you’ve been on. Suddenly you’re faced with several weeks of get togethers, parties and dinners filled with decadent, indulgent foods which typically don’t exactly fit in the “good for you” category, plus an onslaught of desserts that pop up everywhere. Even eating a 100% plant-based diet doesn’t automatically mean you’re immune.

So, what to do?

While I can’t answer that for you specifically, I can tell you what’s worked for me for almost five years now. Happy dance. I’m sharing my secrets here in my “Holiday Survival Hacks for Healthy Eating” guide.

And for one of those tips, you’ll want this recipe for my green kiwi smoothie. It’s refreshing, quick and easy to make with only three ingredients. Now, that’s a cause for celebration!

 

green kiwi smoothie

Simple to make and so refreshing with only three whole foods ingredients.

Course: Beverage
Servings: 1
Author: Andrea Anderson
Ingredients
  • 4 kiwis, per person
  • 1/4 just-ripe banana
  • small handful organic spinach, destemmed
Instructions
  1. Peel two of the kiwis, slice and place in the freezer. Do the same for the banana. Let freeze for 30 minutes to one hour.

  2. Remove kiwis and banana from the freezer and add to a blender along with the remaining kiwis and spinach. Blend until smooth and all ingredients are thoroughly combined. Consume immediately.

 

 

 

 

 

 

 

 

 

snack to school week: imperfect fruit cups

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I debated about sharing this recipe with you because, well, it didn’t go exactly according to plan.

It was the first time I was trying out the vegan alternative to gelatin and because our last few weeks were crazy busy, I didn’t leave time to practice with it before wanting to share the recipe with you. It certainly tastes fine, but it didn’t hold up the way I had hoped. In fact, a few of them fell apart.

However, I think there’s a lesson in this which is why I’m sharing the recipe anyway. Because as moms with access to an overwhelming number of ideas beautifully styled, captured and shared online, we can feel like our own efforts are not good enough when they turn out less-than-perfect. Which makes us feel less than.

And I think this message gets filtered down to our children.

This is why I’m sharing my less-than-perfect first attempt with this recipe (and what I might try next time) because I want to live believing that my attempts to delight and surprise my children are good enough even when they don’t look that way on the surface.

 

Delighting and surprising my children is exactly what I had in mind when I decided to try the vegan version of “jello” fruit cups since it’s a rare treat around here. Vegan “jello” uses agar agar (which comes from seaweed) instead of the animal-based gelatin typically found on store shelves. If you want to learn more about how animal-based gelatin is made, here’s the low down from organicauthority.com.

 

 

The other advantage of making your own “jello” fruit cups is the ability to control the sugar content by using 100% fruit juice. For this recipe, I chose a cranberry, raspberry, blackberry blend.

 

I think there were a few contributing factors to these falling apart once I removed them from the muffin tin:

  1. I used frozen raspberries instead of fresh which increased the water content. Therefore, I recommend using fresh fruit for these.
  2. I probably needed more agar agar than recommended because I used berries (which affects the geling abilities) and I wanted these to pop out of a muffin tin instead of staying in a dish.
  3. It took me a few attempts to figure out how to free them from the tin without destroying them, and go figure, it was gravity that came to the rescue.

 

imperfect fruit cups
Prep Time
5 hrs
Cook Time
10 mins
Total Time
5 hrs 10 mins
 

These "imperfect" vegan fruit cups subtract added sugar and animal-based gelatin and multiply fun.

Course: Snack
Servings: 15
Author: Andrea Anderson
Ingredients
  • 4 cups 100% fruit juice of your choice
  • 4-6 tbsp agar agar
  • 1/2 cup fresh fruit (apple, pear, banana, berries, oranges, kiwi)
Instructions
  1. Grease a muffin tin very well with coconut oil. Set aside.

  2. Pour the fruit juice into a large saucepan and sprinkle in the agar agar*. If you plan to add berries, oranges or kiwi, you will need to use 6 T of agar agar. Bring the liquid to a boil, then reduce heat and simmer for 5 minutes.

  3. Using a ladle, carefully pour the liquid into each muffin cup, leaving enough room to add the fruit without the liquid spilling outside the cups.

  4. Add a few pieces of fruit to each cup, then place muffin tin on a jelly roll pan (to catch any spills), and put in the refrigerator for several hours or until set.

  5. To remove fruit cups from the tin, carefully run a knife around the sides of each portion to loosen. Then, over the jelly roll pan, invert the muffin tin upside down at about a 30 degree angle. One by one, run the knife around the side of each fruit cup. Gravity to help the cup to slide out of the tin and onto the pan. You'll want to rotate the muffin tin as you do this so that the fruit cups you are loosening are closest to the jelly roll tin. Use a spatula to scoop up each fruit cup and carefully place in a storage container. If stacking them in one container, separate each layer with a piece of parchment paper. Store in the fridge.

Recipe Notes

*I used agar agar flakes. You may need to adjust the quantity if using agar agar powder or bars - simply follow those package directions. Not all fruits are compatible with agar agar. To learn more about this, visit this link.

 

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  • I found my package of agar agar flakes at Whole Foods Market in the Asian food section. Natural food and Asian grocery stores also may carry it, or you can find the flakes here and the powder here.

vegan chocolate pudding (raw, gluten free, added sugar free)

vegan chocolate pudding

When you need a chocolate fix, you need this vegan chocolate pudding.

It’s been one of my favorite go-to dessert recipes for years. The inspiration for it came from a bonus recipe pack for the Oh She Glows cookbook. It’s incredibly easy to whip up and, even better, is free of added sugars so it doesn’t give you the crash and burn that typically happens with desserts.

When you first mix it up, it has the texture of pudding, but will take on the texture of a thick mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/4 cup at a time (I prefer unsweetened vanilla almond milk).

A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.

Here’s the recipe for the vegan chocolate pudding, but if you want a little story I share along with is, scroll to the bottom as well.

 

vegan chocolate pudding

 

Vegan Chocolate Pudding (printable version below)

Ingredients
  • 1 ripe avocado, pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder (try fair trade!)
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter (optional)
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes
  • If you can’t find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it’s best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
  • An avocado that easily yields when gently pressed and is free of bruises works best.
  • Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.
  • I use roasted almond butter in my recipe, but you also can use peanut butter or leave it out completely. If you want to keep it raw, use raw almond butter.
  • This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.

 

Vegan Chocolate Pudding
Prep Time
10 mins
Total Time
10 mins
 

An essential recipe for your vegan kitchen, this vegan chocolate pudding is easy to make and perfect for satisfying your chocolate craving without any added sugar.

Course: Dessert, Snack
Keyword: vegan chocolate pudding, vegan dessert recipe, sugar free dessert
Author: Andrea Anderson
Ingredients
  • 1 ripe avocado pitted and peeled
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder try fair trade!
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter optional
  • unsweetened non-dairy milk as needed
Instructions
  1. Add date paste, breaking into small pieces to help with the blending.
  2. Add remaining ingredients (except nondairy milk),
  3. Blend ingredients until smooth, anywhere from 3-5 minutes.
  4. If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
  5. Eat immediately or place in refrigerator for later.
Recipe Notes

*See post for extra tips

A sweet chocolate story…

Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.

My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library.  The first time was for a research project in second grade and just for fun after that. I like his style.

reese
when he dressed as his favorite character – Willy Wonka – for school

And reading through that book, it suddenly clicked with me why chocolate’s health benefits are  touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.

Of course, chocolate stops being a health food when paired with sugar and milk. Which is why this vegan chocolate pudding is the answer to keeping your taste buds and your body happy.