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

minestrone soup with sesame parmesan (vegan, dairy free, soy free)

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With fall officially peeking around the corner and an early chill in the air – at least around here – I’m starting to crave  warm, comforting foods. Especially big pots of them for plenty of leftovers which matches with our busier back-to-school schedule. Like this minestrone soup.

I first came across this minestrone soup recipe in this cook book while I was trying to find more veggie-based recipes but before I went all in with a plant-based diet. It’s been a favorite of mine ever since.

One of the things I love about it is the subtle addition of zucchini. This is key when your garden produces monster-sized ones because you forgot to pick it (ahem). And when you are more of a zucchini liker than zucchini lovers. And in case you didn’t catch it, here’s a zucchini recipe I shared last week. The other thing I love is the use of rosemary – an herb I thought was a strange addition at first, but it definitely makes this soup sing.

 

I’ll warn you that although this minestrone soup is more labor intensive than many of my other soup recipes (like this one and this one), it’s completely worth it because of the quantity it makes and how well it freezes. If you have children who are able to handle a knife, have them help you with the chopping. Even a young child could help break the frozen green beans or help with the lettuce spinner for the spinach.

The original recipe called for using parmesan cheese. Since this wouldn’t fly for a vegan recipe, I whipped up some sesame seed parmesan which can be sprinkled on or stirred in (which also happens to boost the calcium and protein as well!). For those of you watching your fat intake (especially due to heart disease), you’ll be happy to know the soup is made without any oil and you can skip adding the parmesan altogether.

 

 

 

This soup tastes even better the second day because the flavors are able to develop. If it works, plan ahead and make it the day before you actually plan to eat it!

 

Minestrone Soup with Sesame Seed Parmesan
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This soup is chock full of vegetables and herbs and tastes even better the second day after it's been made. The sesame seed parm is a nod to the traditional recipe and boosts the calcium and plant-protein and is just plain fun to sprinkle on.

Course: Main Course, Soup
Author: Andrea Anderson
Ingredients
For the soup
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups coarsely chopped carrots
  • 4 stalks celery, coarsely chopped
  • 2 cups finely diced tomatoes (or 1-14 oz can diced tomatoes
  • 4.5 cups water
  • 2 small zucchini, shredded
  • 1 cup green beans in 1" lengths
  • 2 medium potatoes, diced
  • 3 cups coarsely chopped spinach
  • 2 cups beans (white or kidney)
  • 1-2 tsp salt
  • 2 tsp freshly chopped basil
  • 1 tsp oregano
  • 2 tsp crumbled rosemary
  • freshly ground pepper
For the sesame parm
  • 1/2 cup sesame seeds
  • 4 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp olive oil
Instructions
For the soup:
  1. Add the onion and garlic along with 1" water to a large stock pot over medium-high heat. Cook until the onion is translucent, then add in the carrots, celery and tomatoes. Cook another 1-2 minutes. Add all remaining soup ingredients, bring to a boil, then reduce heat to low. Simmer for 45-minutes to 1 hour or until the potatoes are tender. Adjust seasonings as needed.

For the sesame parm:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined and the sesame seeds are crumbly and look like parmesan cheese. Can be stored in an air-tight jar in the fridge for 1-2 weeks.

Recipe Notes

Recipe Notes:

I prefer this soup with the vegetables (especially the tomatoes and zucchini) finely chopped - or in the case of the zucchini, shredded. This especially helps when serving it to children who tend to be suspicious of large chunks of vegetables - or adults who feel the same way. 😉

 

 

 

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  •  Click here for my favorite mini food processor
  • I get both my nutritional yeast and sesame seeds in bulk at Whole Foods, but you also can find them here and here.

 

 

Product Review: Banza Penne Pasta

 

My review of Banza Penne Pasta is my own opinion and I was not compensated by the makers of Banza for this post in any way. Some links in the post may contain affiliate links which help fund this blog at no cost to you.

I love doing these product reviews! To catch the others, click here. This week, I’m featuring this penne pasta by Banza. Since pasta is in my meal plan weekly and I’m always looking for ways to boost the nutrients in our diet, I had to try this when I saw a coupon for it in the Ibotta app*. If you want my go-to marinara sauce recipe, click here.

Ever since I changed my diet, my taste for wheat-based products has naturally fallen by the wayside. Although I can tolerate it and don’t have a gluten sensitivity, I’ve found that I just don’t like it as much. For years now, I’ve been using brown rice fusili which I buy at Trader Joe’s and brown rice spaghetti from Aldi. But I’ve missed the penne pasta shape and was excited when I saw Banza was making their garbanza-bean pasta in this shape.

 

HERE’S THE FULL SCOOP:

Where I bought it: Whole Foods

Regular purchase price: $3.99

On sale? No

Which money-saving app? Ibotta*

Cost savings: $1.50 ($.50 for the coupon + I an additional dollar off by earning the Weekend Warrior bonus – I only had to buy two products to earn an extra $2!)

Total purchase price: $2.49

How does it compare to what I normally buy? Even with the coupons from Ibotta*, it’s more than twice the price per ounce from what I normally buy. However, it also has more than twice the amount of protein per 2 oz serving size.

How did it taste? Watch this video which I recorded LIVE on my FB page:

 

Would I buy it again? Probably. Especially since my children seemed to like it – and that is often the biggest hurdle to overcome. Although it wouldn’t normally be part of my pasta rotation unless it comes down in price, I like having this option available to freshen up our meal plan and think it would be excellent in pasta salads. I’d keep a lookout for coupons and discounts though! I did find at a cheaper regular price at Target online. OR you can get it here (affiliate link – no cost to you).

 

If you have an idea for a vegan food, personal care or household product I should try, leave a comment telling me the product name, where you found it and why I should try it.

 

*If you’re not familiar with Ibotta, it’s a free money-saving app you download to your phone. I would love to have you join my team so we help each other earn more savings together! I do get a bonus when you join with me but there’s never any cost to you…just cost-savings including a $10 sign up bonus!