This lovely and airy dark chocolate mousse comes together pretty quickly and easily. It’s also made entirely with pantry items (i.e. no eggs or cream), so it’s easy to make it vegan if you feel so inclined.
What makes this vegan coconut crème brûlée great is that it doesn’t require expensive or unusual ingredients, so you can probably make it with stuff you have in the pantry already. It also comes together super quickly IF you have a Vitamix.
I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.
As I point out in my first post about this chocolate cake base – you wouldn’t know it was vegan. And that applies to this yummy peanut butter frosting, too.
These pretty little blood orange cookies (that happen to be vegan) are so surprisingly delicious that I’m skipping over a backlog of many un-posted recipes to share them with you. (Sitting down to write this is also helping me stay out of the kitchen because I must. stop. eating. them.)
Oh my lord, this is delicious. And it happens to be vegan and paleo and gluten free and the best thing that happened to me this week. (Since I’m trying to limit processed sugar and dairy)
Baker on the Run 