A mousse is such a great option, since it requires the assembly and mixing of ingredients, without having to bake anything. You will just need some time to chill the mousse in the fridge or freezer after. 

In a large mixing bowl, add the coconut butter, honey/maple syrup, salt, cacao powder and vanilla. Peel the banana and avocado and add these in with the mixture. 

If you do not have a hand whisk, blender or food processor you can use a potato masher to combine the ingredients.

This makes 4 ramikens of mousse. Divide the mixture into 4 ramikens, sprinkle dark chocolate chips and a pinch of salt on top.

Let the mousse set in the fridge for at least 2 hours, or in the freezer for 45 minutes, take out and let them warm up for 5 minutes.

Just wait until you try these cookies. They do not take very long to make, or to finish eating the ENTIRE batch.

From a nutritionists point of view, there is a balanced source of protein, fat and carbohydrates.

DRY

• 1 1/2 cups almond flour
• 3 Tbsp coconut flour
• 1 tsp baking soda
• Pinch of salt
• 1 tsp cinnamon 

WET

• 2 Tbsp melted coconut oil
• 3 Tbsp chunky nut butter of choice
• 1/4 cup maple syrup 
• 1 tsp vanilla

OPTIONAL

• 1/4 cup dark chocolate chips
• 1/4 cup dried tart montmorency cherries

Tart Montmorency Cherries are pretty awesome.

They are known best to:

• Reduce pain and soreness
• Promote muscle recovery & strenth
• Promote a restful sleep through high levels of melatonin
• Immune support through high levels of antioxidants
• Promote brain health with antioxidants

The only difference: Condensed Coconut milk is substituted for Condensed Milk. 

• Condensed coconut milk still has the same sweet flavor and gooey consistency. 
• If you cannot find a store that stocks condensed coconut milk you can make your own using coconut milk and coconut palm sugar. 

Also, I did not include butterscotch since I could not find a vegan butterscotch replacement.

I adapted this recipe from the Detoxinista blog. I added my own twist on the bread and used all of the ingredients I had at the time. 

This mousse is made with "aquafaba" a fancy word for chickpea water. This replaces the whipped egg texture in regular chocolate mousse.

 Ingredients:

• Liquid of canned chickpeas (large 800g can = 400ml juice)
• 200/250 g dark chocolate (at least 70%)
• 1 tsp icing sugar (optional)
• 1 heaped tsp cacao powder (optional)

Directions:

• Melt your dark chocolate (over the stove of simmering water or in the microwave)
• Use an electric whisk to beat the chickpea liquid until it forms a meringue- like texture (about 2 minutes)
• add the icing sugar in slowly and the cacao powder
• fold in the melted chocolate (once it has cooled slightly) and whisk for another minute
• Place in the freezer for a few minutes to chill the mousse. 
• Serve with berries on top

Try to make sure that the chickpea brand you are using is briny enough so that the mousse does not separate. Pour the finished product into dishes and place directly in the fridge or freezer before eating.

A remake of a classic Washington Apple cake: 

​
Perfect treat for the autumn time with 
cinnamon and cardamom spice to compliment
​the apple flavor.

Ingredients:

• 2 tbsp+ 2 cups spelt flour (9oz)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegan butter softened
• 3 eggs~ equivalent with replacement powder and water
• 1 cup oat milk
• 1 tsp vinegar
• 2 tbsp lemon rind grated
• 2 tbsp fresh lemon juice
• 2 tbsp fresh squeezed lemon juice
• 3 tbsp raspberry jam

Icing:

• Coconut cream: 1 can of coconut cream/milk chilled in the refrigerator. 
• 2 tbsp powdered sugar
• 1 tsp vanilla

Directions:

• Preheat oven to 350°F/175°C
• Cover 2 8 inch round cake pans with parchment paper and coat with cooking spray.
• Combine the dry ingredients (minus the sugar) in a large bowl.
• Add the vegan butter to the sugar in a mixer. Blend for about 5 minutes. Add the egg replacements and dry mix slowly. Add the oat milk, vinegar, lemon juice and rind. 
• Separate the mixture into the 2 pans. Bake for 32 minutes, let cool on a wire rack for 10 minutes and remove from the pans. Spread raspberry jam evenly across the top of one of the cakes.
• Prepare the icing by combing the powdered sugar, vanilla and coconut cream into a large bowl. Whisk until smooth, use a blender or hand mixer to whisk on medium speed until it is light and fluffy. spread over the first layer of the cake and place in the refrigerator for 10 minutes. 
• Spread the rest of the icing on the top of the cake and around the edges, place in the refrigerator for 10 more minutes so that it sets.
• Use edible flowers as a garnish on top. I used beach roses. 

I served the brownie with my homemade vegan caramel that I made for my last dessert. This has been stored in the fridge and re-heated for about 15 seconds when I want to use it.