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

(this post contains affiliate links which help fund this blog but at no cost to you)

“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.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • 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 BetterSteviaâ„¢ 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

no bake chocolate mint squares (vegan, no added sugar, paleo, gluten free)

 

There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL

Now that those are out of the way, let’s chat about these no bake chocolate mint squares.

They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in the fridge. Which is why it’s always a good idea to leave a little bit of the mousse filling in the food processor bowl.

Here are the stats on these no bake chocolate mint squares:

  • chocolatey
  • minty
  • vegan
  • gluten free
  • paleo option
  • raw option
  • no added sugar
  • plant protein
  • higher in fat (thanks to the avocado, coconut milk and nuts)

 

I’m giving you two options for the finished look: naked…

 

 

 

…and fancy.

 

Truthfully, I often go the low-key route and let the taste of these squares do all the talking (especially if I’m in a hurry), but occasionally it’s fun to dress things up a little, especially if you’re bringing these along to a friend’s house or potluck.

To make the fancy version, be sure to follow the steps in the instructions carefully which will save you time and ingredients. Trust me on this one.

If you use peppermint essential oil (like I did), make sure it is a high quality one and approved for internal consumption. My favorite brand is by Young Living with the extra bonus of being able to support my friend in her business. If you use peppermint extract, you’ll need more than the EO since it isn’t as strong.

Now for the recipe, shall we?

 

No bake chocolate mint squares
Prep Time
10 mins
Chil Time
2 hrs
 

These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.

Course: Dessert, Snack
Servings: 16 squares
Author: Andrea Anderson
Ingredients
For the base:
  • 1 cup almonds (raw if preferred)
  • 3/4 cup date paste*
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup cocoa powder
  • 2 scoops 100% pure powdered stevia
For the filling:
  • 1 just ripe avocado
  • 1 15 oz can full fat coconut milk
  • 3/4 cup cocoa powder
  • 3/4 cup date paste*
  • 2 tsp vanilla
  • 2 scoops 100% pure powdered stevia
  • 2 T peanut butter (or almond butter for paleo)
For the green drizzle:
  • 1/4 cup reserved avocado/coconut mixture (see instructions)
  • 2-3 pinches 100% pure powdered stevia
  • 1-2 drops peppermint essential oil
  • 1/8-1/16 tsp matcha
For the chocolate drizzle:
  • 1/4 cup reserved chocolate mixture (see instructions)
  • 3 tsp unsweetened almond milk
  • cacoa nibs (optional)
Instructions
For the base:
  1. Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.

  2. Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.

For the filling:
  1. Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.

  2. Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.

  3. Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long 😉 )

For the fancy version of the squares:
  1. Combine all green drizzle ingredients and mix thoroughly. Cover the jar with the lid and chill until ready to decorate the squares.

  2. Thin the reserved 1/4 cup of chocolate mixture with almond milk. Cover the jar with the lid and chill until ready to decorate the squares.

  3. Once the squares are chilled and set, pour the green drizzle into a piping bag fitted with a small round tip. Alternatively, you can use a plastic sandwich bag by spooning in the mixture, sealing and cutting off a tiny corner of the bag. Drizzle over the squares in a loose zigzag pattern.

  4. Repeat for the chocolate drizzle using a clean bag. If desired, sprinkle cacao nibs over the squares.

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.

 

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • 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 BetterSteviaâ„¢ 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

chia cherry goji berry energy bites (vegan, gluten free, paleo)

 

Whether you need a quick pick-me-up as you’re on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing. Fortunately, they are much easier to whip up than they are to say (LOL) with just seven ingredients.

Since the name is kinds of a mouthful, I decided to shorten it to “Bing-Go Bites” for the bing cherries and goji berries. So much easier – and fun! – to say.

I created this recipe while I was packing for our mission trip to the Dominican Republic last month. I wanted something that would travel well, include both healthy servings of plant protein and fruit and provide extra nutritional benefits like antioxidants (cacao nibs, goji berries and cherries) and omega-3 fatty acids (chia seeds). Oh, and free of added sugars of course.

That sounds like a tall order, doesn’t it?

I had been dreaming up energy bites like this for awhile but hadn’t pinned myself to actually pull something together and what better time than the day you have to leave the country? Let me tell you, I was praying these would turn out the way I had imagined since I left myself zero time to test multiple batches. So grateful God answered that prayer with a speedy “yes.”

 

 

 

Let me tell you, I’m extra grateful I had these chia cherry goji berry energy bites (a.k.a. Bing-Go bites) on hand as we encountered a two hour wait to get through the airport in Santo Domingo and the virus I ended up coming down with was starting to kick into gear. They got the stamp of approval from other team members too.

If you try these, or the other recipes on my site, I would love to hear your feedback too! Good and not-so-good. Your comments are extremely helpful as I continue to both develop and improve on the recipes I share with you.

chia cherry goji berry (Bing-Go) bites
Total Time
15 mins
 

Whether you need a quick pick-me-up as you're on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing.

Course: Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 1 cup date paste*
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 T chia
  • 1 T goji berries
  • 1 t cacoa nibs
  • 1/4 cup dried bing cherries
Instructions
  1. Add first four ingredients to a food processor and mix until thoroughly combined and smooth. Add the goji berries, cacao nibs and dried cherries and pulse until just combined.

  2. Scoop out mixture with a spoon and roll in your hands to form 1" balls. Place in an airtight container. Should be eaten within 1-2 days if stored in the cupboard or 5-7 days 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.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • 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.
  • I used the Navitas brand of cacao nibs which I bought online at vitacost.com. But you also can find them here.
  • I found the dried Bing cherries at Trader Joe’s. You can get them online here if you don’t have a Trader Joe’s near you. Make sure they are free of added sugar and sulfur!
  • The goji berries were from the bulk section at Whole Foods, but you can get them online here.

rockier road vegan brownies (no added sugar)

 

Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here.

I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen.

Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao nibs. Voila! Rockier road vegan brownies.

Why rockier road?

Because in the name of all things no-added-sugar, I left out the marshmallows. See? The road just got rockier. I honestly don’t think you’ll miss that pop of sugar, though, and I’ve shared this with enough people to know you won’t hear any complaining.

The recipe for these rockier road vegan brownies is a VIP recipe which you can snag when you sign up for my newsletter here (or click the image below). I’m also including the photos for how I packaged these to give as a gift along with gift tag labels.

Let’s spread a little no-added-sugar plant-based food joy, shall we?

 

 

Leng’s salad (vegan, gluten-free, peanut free option)

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As promised, here’s the post I promised which features one of my favorite sauces that pairs well with many dishes. Although the National Day of Peanut Butter may have passed, peanut butter lovers know that any day is a good day to enjoy this nutty legume. (For those with allergies and non-peanut butter lovers, you can sub in almond butter).

I call this recipe Leng’s Salad in honor of a woman our family got to know a couple of years ago. She and her family were refugees we had the privilege mentoring for a short time. While they’ve since moved away, every time I make this salad, I think of how much they enjoyed it at our home. Given that they’re Asian and this is an Asian inspired recipe, I wasn’t sure if it would fly or flop. But it was a hit. 🙂

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As with most salads, this is a mix-and-match, add-what-you-like-best free for all. When I want a super quick version, I’m even content with two of these ingredients – usually kale and cabbage. This usually is a crowd pleaser (unless you have a picky crowd or your “crowd” includes humans under the age of “skeptical about most vegetables), so be brave and try it out at your next potluck.

CLICK HERE TO PRINT A PDF of the Leng’s Salad recipe

Leng’s Salad

Prep Time: 20 minutes

 

Ingredients

    For the Salad

    • kale, destemmed, roughly chopped
    • red or green cabbage, roughly sliced or shredded
    • carrots,peeled into strips or shredded*
    • green onions, finely sliced
    • sunflower seeds

    Additional mix-in/combination options:

    • cauliflower, roughly chopped
    • sweet potato fries, diced*
    • rutabaga, diced
    • raw brussel sprouts, finely sliced or shredded
    • brown rice pasta*
    • red pepper, finely sliced

    621 Thai Dressing (makes 5-6 servings)

    • 1 teaspoon garlic powder
    • 1 teaspoon powdered ginger
    • 1 teaspoon red curry paste
    • 6 tablespoon coconut aminos
    • 5-8 tablespoon almond milk (or other non-dairy milk)
    • 6 tablespoons peanut or almond butter

    Instructions

    For the Salad

    Chop all ingredients into bite-sized pieces. If using cabbage, slice thinly. Mix well.

    For the Dressing

    Add all ingredients to a jar and stir or shake until thoroughly mixed. Add more almond milk if needed or for desired consistency.

    Recipe Notes

    I didn’t list quantities with the salad ingredients because salads are so flexible. Just adjust your portions as needed. Generally, one full handful of combined ingredients = 1 side salad portion and two-three handfuls work for a main course salad portion.

    *Omit these options and sub in almond butter in the dressing for the strict portion of the candida diet and/or for a paleo-friendly salad

    I opted to create this dressing recipe using garlic and ginger powered because it’s quick and easy. Most days I would not have the patience to mince the garlic or ginger for the dressing. I recommend using organic powdered ginger or a brand that does not add sulfur.

    You might want to start with adding 5 T of your non-dairy milk to start and then add more until you get the desired pouring consistency. This dressing will thicken as it sits, so you may need to add a little more milk the next day. I’m not sure how another type of non-dairy milk will affect the taste or consistency.

    When I sub in almond butter, I usually use roasted almond butter, either chunky or smooth. Raw almond butter would work too, but it might affect the taste/consistency.

    The dressing keeps well for several days in the fridge. I often will make up a jar and then pour it over my salads all week.

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    national day of peanut butter // january 24

    I’m not sure why we need a national day dedicated to, well, anything, or why January 24 was selected as the day in which to celebrate peanut butter, but it’s fun so we’ll go with it.

    While many countries don’t get the North American affinity for this spread and it’s potential to cause highly allergenic reactions, you have to admit this is one versatile condiment! I’m hard pressed to think of another that can comfortably pull up a seat at the breakfast, lunch and dinner table and stick around for dessert and snack time.

    In college a friend and I had a theory that peanut butter went with pretty much anything. So we put the theory to the test.

    We were not disappointed.

    The most surprising discovery? Peanut butter + green pepper. Weird, but it works.

    So in honor of National Peanut Butter Day, here’s a mini round-up of four recipes with peanut butter as the star:

    ants on a log
    snack time: ants on a log
    100_2516
    beverage: peanut butter milkshakes

     

    calico brownies
    dessert: calico brownies
    peanut butter banana jumblelaya
    snack time: peanut butter banana jumblelaya

     

    Next week, I’ll post one of my favorite recipes with a peanut butter-based sauce that pairs well with Asian cuisine and that I use most often on a crunchy raw salad.

    What are your favorite peanut butter based recipes? Favorite peanut butter memories from childhood? And…crunchy or creamy?

     

    throw back thursday go to snack // ants on a log

    ants on a log
    ants on a log = celery + peanut butter + raisins

    Grow up in North America and peanut butter is almost synonymous with childhood. Except, perhaps, if you are severely allergic to it.

    Perhaps it is not surprising then that one of the snack I fondly remember my mum making for us as children is the classically simple, “Ants on a Log.” The genius of combining these three ingredients harkens back to the 1950s (I couldn’t help looking up its history) and I am forever grateful.

    Picture 003
    my two youngest at the beach in 2013 (because it’s fun to look back at the little years)

    As I shared here, my husband looked forward to coaching little league from the time our children were babies. Me? I looked forward to the day they were p.b. + celery ready so I could make them this snack.

    And whether it’s because of its name or portability, it’s also one of my favorite foods to pack for a picnic.

    017_15A
    My two oldest when they were little circa summer 2006. Though they weren’t eating ants on a log here, we were enjoying a picnic in Stratford, ON

    I recommend using organic celery since conventional celery is on the Environmental Working Group’s Dirty Dozen list and spreading it with all natural, no sugar added peanut butter (the raisins add a natural sweetness).

    So tell me, what is your favorite snack from childhood? Do you still eat it today? What are your favorite plant-based foods to pack on a picnic?

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    peanut butter banana milkshake (vegan, no added sugar)

    pbmilkshakes Shakes and smoothies are such a “thing” these days.

    (Almost) every time I see a shake or smoothie recipe posted on my favorite food blogs or on the pages of a magazine, I think, “I should try that.”

    Yet, I rarely make it past this shake.100_2516It tastes rich and unwholesome but really is made from a few simple good-for-you ingredients with no dairy or sugar in sight and was inspired by this recipe over at Healthy. Happy. Life.

    Enough said. With summer is in full swing and school starting in less that one month for us, I’m keeping this post short and sweet…

    peanut butter banana milkshake (dairy free, no added sugar)

    Smooth and creamy, this shake is a perfect combination of salty and sweet.

    Course: Beverage, Breakfast, Snack
    Servings: 1
    Ingredients
    • 1 banana, pre-sliced & frozen
    • 3 tbsp peanut butter
    • 1 tsp vanilla
    • dashes cinnamon
    • 1/2-3/4 cup unsweetened, dairy-free milk
    Instructions
    1. Add all ingredients to a food processor or blender, starting with ½ cup of almond milk. Blend until smooth, adding more milk as needed to produce a thick but pourable shake.


    Recipe Notes

    I love using unsweetened almond milk for this, but suspect it would be yummy with unsweetened coconut milk too! For a peanut free version, try walnuts. To keep the recipe raw, use a raw nut butter.

    calico brownies (gluten free, low sugar, vegan) + fair trade

    100_2143Disclaimer: This is a post that starts out seriously but ends in chocolate.

    My husband and I are reading the book, “The Big Truck That Went By: How the World Came to Save Haiti and Left Behind a Disaster.” It’s written by an American journalist living in Haiti when the earthquake struck five years ago. However, it’s also a book which details Haiti’s volatile history, sometimes of their own making, but also from in the influence of foreign powers rocking their boat. With the earthquake that just happened in Nepal and more natural disasters of increasing intensity on their way, it’s a timely book to be reading.

    But what does Haiti have to do with brownies?

    calicobrowniesNot much. At least in the sense that Haiti isn’t a large producer of the world’s chocolate  or coconut oil (it does export some). However, many of the trade practices which adversely affect Haiti on other fronts (which Katz relates in the book), also are in place with countries that do produce the most of the chocolate and coconut oil we consume.

    For those of us living in affluent nations, the sad truth is that certain imported foods we enjoy at low cost to us comes at a high cost to others. (If you are interested in learning more about the importance of fair trade, I’ve included some links at the end of this post following the recipe.)

    But I believe this can change because every time I make a purchase decision, I am casting my vote not only for the product but also for the business practice that brought it to the shelf.

    So when a recipe calls for an ingredient that largely is produced and exported from a developing nation, I cast my vote in favor of fair trade as much as possible.

    (Here’s where the brownies come in!)

    Unlike most brownies which carry a high sugar content, these Calico Brownies, which are adapted from the “Peanut Butter Brownie” recipe found in “Vegan Planet”* on page 508, derive most of their sweetness from dates. They also feature fair trade cocoa power and fair trade coconut oil…which I think makes them taste all the sweeter.

    CLICK HERE TO PRINT A PDF of the calico brownies recipe

     calico brownies

    Prep Time: 10 minutes

    Cook Time: 25 minutes

     Serves: 16 brownies

    Ingredients

    • 2 flax eggs (2 T ground flax + 6 T water)
    • ½ cup fair trade coconut oil
    • 1 tsp. vanilla
    • 1/8 cup agave or other liquid sweetener
    • 1 cup date paste
    • 1 cup brown rice flour
    • ¾ cup fair trade unsweetened baking cocoa
    • 3 scoops 100% pure stevia
    • 1 tsp. baking powder
    • ¼-1/3 c. no sugar natural peanut butter

    Instructions

    Preheat oven to 350 degrees F.

    In small bowl, combine the flax seed and water to make the flax eggs. Set aside.

    In a large saucepan, melt oil, add in vanilla and agave, then turn off heat.

    Break date paste into smaller pieces and stir into liquid mixture – using a potato masher works well to further break up the date paste.

    Add in flax eggs and stir.

    Add in dry ingredients and stir thoroughly to combine (the mixture will appear dense and crumble in large pieces.

    Pour mixture into greased 8×8 glass baking dish and press down firmly with hands.

    Pour peanut butter over batter and use a knife to work it in, then press down batter again (keeping your hands moistened with water helps prevent the batter from sticking to them.

    Bake 20 minutes.

    Let it cool completely before cutting.

    Recipe Notes

    Typically, I’ve purchased Equal Exchange’s Unsweetened Baking Cocoa at my local health food store, but recently found Frontier’s Unsweetened Baking Cocoa for less at Abe’s Market. (you can get free shipping on orders over $49.) I usually buy Br. Bronner’s brand of fair trade coconut oil.

    Make sure the stevia you use is 100%, otherwise results will vary. I buy mine at Trader Joe’s and it comes with its own scoop.

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     *I am an Amazon associate. If you purchase the cookbook through this link, it will provide a small credit to my account.