Chocolate mousse cake with a brownie like crust, and a perfect topping of @so_delicious coco whip.
Tag friend and grab the FULL recipe below! -Ingredients-
Filling:
2 avocados
5 medjool dates, pitted
9 ounce bag vegan chocolate chips
1 1/2 tbsp instant coffee
1/4 tsp salt
1 can coconut cream
Crust:
6 medjool dates, pitted
1/2 cup raw/unsalted walnuts
pinch of salt
1/2 cup raw/unsalted almonds
1 1/2 tbsp cocoa powder
1 tbsp melted coconut oil
For topping:
1 tub @so_delicious Dairy Free Cocowhip
3 ounce vegan chocolate bar, chopped -Directions-
1.In a food processor combine walnuts, almonds and salt and pulse together until crumbly (should take 15-30 seconds.) Then add in pitted dates, cocoa powder and melted coconut oil and pulse until crust is formed. Grease a 6” springform circle pan and press the crust evenly along the bottom of the pan. Set aside.
2. Place chocolate chips in microwave safe bowl, heat for 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
3.Shake the can of coconut cream really well then add to a high speed blender with the 2 avocados, melted chocolate, pitted dates, instant coffee and salt. Blend until completely smooth.
4.Pour the chocolate mixture over the crust, smooth the top out with a spoon, cover with plastic or foil and place in freezer over night or for at least 3 hours.
5.If your cocowhip is in the freezer make sure to take out and place in refrigerator to thaw for 2-3 hours.
6.Once cake is out of freezer, spread Cocowhip onto cake. Immediately place cake back into freezer. Freeze for 30 minutes, until set.
7. When ready to serve, remove cake from freezer and lift out of pan. Unwrap cake and place on serving plate. Top with chopped chocolate and let sit for 30 minutes until cutting into it. Slice and serve! .
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veganfood #veganfoodshare #veganfoodporn #ad #sodelicousdairyfree #holidairyfree #veganfoodie #crueltyfree #vegansofig
The most creamy & perfect tomato soup with a vegan grilled cheese!
This tomato soup is one of my favorite recipes I have ever created ✨
TAG A FRIEND & grab FULL RECIPE below!
Creamy tomato soup
INGREDIETS
1 (29 ounces) can tomato puree
1 cup raw cashews
5 cups filtered water *divided*
1 red bell pepper, diced
1 yellow onion, diced
1 butternut squash (4 cups chopped)
3cloves garlic
1 1/2 tbsp “no chicken” bouillon
1/2 tsp pepper
1 tsp salt (optional… if needed)
INSTRUCTIONS
*Soak cashews in filtered water for 1 hour or 20 minutes in hot water!
1. Preheat oven to 400 degrees F.
2. Carefully cut off the skin from the butternut squash. *My tip is to cut in half first then cut off skin.* Chop into small chunks and bake in oven for 30 minutes or until tender. (do not let brown)
3. Meanwhile chop onion, red bell pepper and garlic into really small pieces. In a large pot over medium heat saute garlic and onions for 3 minutes…adding 1 tbsp water throughout cooking process to prevent sticking. Then add the bell pepper and cook for 10 minutes.
4. Meanwhile drain your raw cashews and rinse with water. Place soaked cashews in a blender with 2 cups of filtered water. Blend for 30 seconds on high speed. Place a mesh drainer over a bowl and pour the cashew milk through. *You could also use a nut milk bag if you have one.* 5. Pour the cashew milk into a bowl and set aside until ready to use.
6. Remove the sautéed onion, garlic and bell pepper mixture and add it to a high speed blender…do not wash pot.
7. To the same pot pour 3 cups water over medium heat and boil. Add “no chicken” bouillon whisk together until dissolved. Add tomato puree and cashew milk, stir to combine. Simmer for 5 minutes.
8. Add the baked butternut squash to the blender with the bell pepper mixture along with 4 cups of the simmering soup and blend until smooth. Add the blended mixture back into the pot and mix all together and cook on medium heat for 7 minutes.
9. Enjoy as is or with a vegan grilled cheese!
I used local sourdough multigrain bread + @followyourheart
#vegan #tomatosoup #grilledcheese #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree
GIVEAWAY TIME LOVAS!
Something I love just as much as vegan donuts and matcha…@junon_jewelry
Most of you know my obsession with these jewels but if you don’t here is why:
•Small biz/ woman owned
•Each piece of jewelry is hand crafted and each gem and crystal has a unique energy & meaning •Also can we just talk about how stunning each piece of jewelry is
SO…heres what you will win!
A citrine lariat and the most adorable citrine baby studs.
Citrine enhances our self-esteem, self expression, self confidence and creativity. It is a powerful and cleansing stone and clears negative energy. Attracts success, prosperity & enhances manifesting abundance.
THIS GEM IS PERFECTION especially as we enter the new year.
Here is how to enter
1. Follow @junon_jewelry and me
2.Like this photo AND comment down below what attracts you to CITRINE from what I said above or from your own knowledge about this beautiful gem.
3. Tag 3 friends in the comments
This giveaway is international
Good luck loves! Winner will be chosen Sunday, December 23rd .
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#giveaway #junon #jewelry #junonjewelry #crystal #gemstones #citrine #manifest #goals #manifestation #smallbiz #womanowned #holidays #success #prosperity #abundance #confidence #cleansing #healing #energyhealing #healer #energy #crystals #ethical #vegan #love
EASY VEGAN PHO!
Tag a friend and grab recipe below!
Recipe
Ingredients:
10 oz rice noodles
1 tablespoon whole black peppercorn
1 tablespoon coriander seed
4 pods whole star anise
1 piece fresh ginger, 2 inch piece
1 bunch green onion
12 cups water
3-4 tbsp vegan bouillon (I like the “beef” one or “chicken”)
2 tbsp soy sauce
FOR SERVING
Limes
1 jalapeño
1 bunch fresh basil
1 bunch green onion or cilantro
siracha
optional: Crispy tofu
Extra firm tofu
1 tbsp coconut oil
salt and pepper
Directions:
1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 15 minutes, until softened.
2. While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
3. While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
4. Add the ginger and green onion bases to the pot then add the water and vegan bouillon. Increase the heat to high, cover, and bring to a simmer. Cook for 20 minutes. Turn off the heat.
5. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
6. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.Strain the broth over the noodles (removing the ginger, peppercorns, coriander, star anise and green onions.) Pour the noodles and broth back into the pot over high heat, then add the soy sauce. Cover and cook for 5 minutes.
7. If you want to add tofu in, cube the tofu up and pan fry in coconut oil, add salt and pepper and any other seasonings like garlic powder, onion powder, etc.
8. To serve top the soup off with jalapeño, basil a squeeze of lime, green onions, and any other favorite toppings.
Enjoy!
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#veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #pho
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