Wednesday, July 16, 2014

Coconut Cream Chocolate Mousse (Low Carb; Vegan)

I recently started a low carb diet, so I am always looking for ways I can cheat!! This mousse tastes just as light and fluffy and chocolatey as the normal stuff-it's just got a hint of coconut flavor. You'll enjoy it, to be sure.


-1 can unsweetened, full fat coconut milk (the brand below or Thai Kitchen are good)
-1 Tbsp. cocoa powder or ground cacao nibs
-1/2 tsp. vanilla
-3/4 tsp. stevia or other sweetener
-fresh berries (optional)

First, make sure you place that can of coconut milk in the fridge for at least 8 hours. The cream sits on top of the coconut water, so the longer it refrigerates, the easier it will be to scoop away the cream. Also, if you don't refrigerate it before you add in your cocoa and such, it will get all grainy when it solidifies in the fridge. Just trust me-spend the extra time to let it harden.

Once fully refrigerated, open your can and scoop the cream into a bowl. Be sure you don't get any of the water in there! You can save that for later and add it to another recipe, or just toss it.

Next, whip your cream with a whisk to make it fluffy.

Stir in your cocoa, vanilla, and stevia.

Put it back in the refrigerator until ready to serve.

You can pipe it into a serving dish like this to make it fancy....

Or, you can serve it in a martini glass, like me!

Tuesday, July 15, 2014

Amaretto White Chocolate Cheesecake

 I saw this recipe from Cozy, Country Living and I was inspired to make cheesecake. My recipe below is an adaptation, based on the flavors that we like around here.

Normally, my cheesecakes turn out real bad, but this is the second recipe I've come up with this summer that has been a success! I am truly pleased. I hope you enjoy this dessert as much as my family did. I got some really good pictures, too, as I was in my dad's kitchen and there is a ton of great natural lighting.

Ingredients for Crust:

-1.5 bags of graham crackers (about 2 cups ground)
-1/2 cup raw, unsalted almonds
-1/4 cup brown sugar
-1/2 cup unsalted butter, melted.
-1 Tbsp. Amaretto (sub. 1 tsp. almond extract)
-1/4 tsp. salt

Get out your 9 inch round springform pan and grease it well with a knob of butter. Preheat your oven to 350F.

In a food processor, blend up your almonds until finely ground. Add graham crackers and grind those up too. Add in the rest of the ingredients and pulse until fully combined.

Dump all the amazing-smelling goodness into your pan and spread it all around, being sure to press it in about 1.5 inches up the sides (to keep your cheesecake packed tightly inside!). Set aside.

Ingredients for Filling:

- 2 packages of full-fat cream cheese (8 oz packages)
- 2 packages of greek yogurt cream cheese (or just sub. regular)
- 1 1/2 cups granulated white sugar
- 4 Tbsp. Amaretto (sub. 4 tsp. almond extract)
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 oz. finely chopped white chocolate (Ghirardelli or Baker's)
- 1/4 cup almonds, chopped up in food processor

Beat up your cream cheese and sugar with an electric mixer until light and fluffy. Add in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition (or else you will have a lumpy filling!). Add in all of the rest of the ingredients and blend until fully combined.

Pour into your crust and place in the oven for about 60-80 minutes. It's ready to come out when the edges and top are firm (sometimes with a few cracks), but there is still a little "giggle" in the middle if you wiggle the pan.

Run a knife around the edge of the pan so the crust doesn't stick. Cool the cheesecake on a rack, and when it is completely room temperature (about 2 hours), place it in the fridge overnight or for at least 6 hours to firm up all the way.


- 1 1/2 cups whipping cream
- 2 Tbsp. powdered sugar
- 1/3 cup of slivered or sliced almonds (whichever you prefer)
- 1/4 cup shaved white chocolate

Whip your cream to stiff peaks. Sprinkle in the powdered sugar and combine.

Take the top off of the springform pan. Spread the cream over the top of your completely cold cheesecake. Sprinkle over your almonds and finish with a grating of white chocolate.