Every year, my boyfriend and I take part in a kid’s camp in the summer. My “job” is doing all the handicrafts with the children, something I absolutely love doing, even if there are some kids out there who are seriously artistically challenged. This year’s theme is “Vikings”, which is why I have been racking my brain what kinds of things I could make with all the participating kids for this years big “Vikings Game”. This is what I came up with: (prepare to laugh)
Yes, I’m posing with my crazy face, pretending to be an enraged viking. I totally pull it off, right? I bet you’re really scared right now.
On other news, my sister is coming over for dinner tonight, and I plan on making her my raw zoodle bowl, because, honestly, temperatures are up so high again that anything warm and cooked will probably be too heavy. And, for dessert, I got a little creative:
This messy looking glass is full of a new mousse I created that’s completely egg-, butter-, cream-, and refined sugar-free! So, it’s vegan and (more or less) good for you! Enjoy with or without raspberries:
I added the raspberries after I had already written this post, but having now had it with them, I can’t help but add them to the recipe…the raspberries balance out the sweet chocolate swirls in an insanely delicious way!
Egg-Free Whipped Mango Mousse
- 1/2 cup soaked macadamia nuts
- 1/4 cup water
- 180g mango-apple sauce (about 3/4 cup)
- 2 Tbs. agave syrup (adjust to taste)
- 10 dates
- 4 Tbs. oat milk (or any other type of non-dairy milk)
- 1 1/2 tsp. cocoa
- 1/2 cup of (frozen) raspberries (optional)
1. Soak your macadamia nuts for at least 1 hour, 2 hours is preferred. Drain and rinse, then place them in a food processor, pulsing until completely crushed and a little gooey. Add the water, and continue to pulse until you have a thick and creamy whipped-cream-like paste.
2. Add the mango-apple sauce (if you don’t have any, feel free to add 1 fresh mango) and mix together.
3. Taste-test, and add agave syrup to taste. I found 2 Tbs. to be perfect for me.
4. Remove the mousse from the food processor and fill into two serving bowls/glasses. Clean your food processor, then pulse together the dates, oat milk and cocoa, until a thick “chocolate syrup” forms.
5. Divide the chocolate syrup up between the two servings, and mix into the mango mousse. If using, add several (frozen) raspberries and stir in as well.
6. Cool for at least 1 hour before serving.
Step by step via pictures:
The whipped macadamia cream works well in any vegan cream cheese creations you may want to try…
In theory, you don’t really need the chocolate syrup. In reality, it’s essential, because, well, CHOCOLATE.
The chocolate syrup would work amazingly in nicecream, too! Or on top of waffles…
Swirl away at the end, and enjoy how pretty it looks!
Enjoy these guilt-free, and make sure to make small servings, as the nuts in these make it an extremely filling dessert!!! And, like I said, feel free to add some raspberries to the mix:
My sister and I loved these desserts, we gobbled it right up. 🙂