Happy New Year, everyone!
I hope you’ve all had a great holiday! I’ve had a lovely week, with my friend Talisha from Little Mashies here visiting. (You can listen to Talisha’s inspirational story here: Healing IBS, Crohn’s Disease, and Ulcerative Colitis, Naturally!)
We’ve had great fun cooking together, making up recipes, taking photos, and working together. And Miss Ariella has totally stolen my heart – what a little cutey!
Although she does tend to get those cute, chubby fingers into all the food… ha ha!
One of the recipes we played with this past week was my Raw Vegan Chocolate Mousse – we decided it would be really awesome with the addition of a raspberry coulis, and we were right – it is!! It also makes a delicious special treat for the little ones, poured into a Little Mashie and either frozen for an ‘ice cream’ treat, or refrigerated for a soft mousse. I’ve included the recipe below, along with a recipe of Talisha’s from her ebook of delicious, healthy, kid-friendly recipes, Food for Thought. (This recipe book is free, and you really need to download it!! Beautiful recipes.)
We hope you enjoy them!
- 400ml full fat coconut milk
- 1-2 Tbspn honey (to taste)
- 1 tsp of natural vanilla extract
- juice of one orange
- pinch of salt
- 10 medjool dates, pitted
- 3 Tbspns orange juice or water
- Whisk all the ice-cream ingredients together until smooth.
- Pour the mixture into a plastic container or bowl large enough to hold the mix, plus some excess.
- Freeze for about twenty minutes and then scrape mixture with a fork until it is all broken up and mashed together.
- Place back in the freezer for another twenty minutes or so then scrape again.
- Continue in this fashion until the coconut ice-cream is frozen and icy. The more you scrape, the smaller the ice crystals will be, and the finer the texture of the ice-cream.
- Mash the juice or water into the dates with a fork until smooth.
- Once the coconut ice-cream is frozen and creay swirl the date mixture into it by dropping bits of it across the surface of the frozen ice-cream and swirl them in with the tip of a knife.
- Scoop out the coconut ice-cream and serve inside Little Mashies for a mess free treat.
- Whisk together ice-cream ingredients 30 sec/speed 6. Pour into ice cube trays and freeze until solid.
- Place cubes into Thermomix bowl and blend 1 min/speed 9, then refreeze.
- Blend again, then swirl through date mixture and refreeze.
- Churn coconut ice-cream mixture in the machine and swirl in the date mixture afterwards.
- 150g activated or raw cashew nuts
- 100g dates, raw or dried, pitted
- 350g ice-cubes
- 1 tsp natural vanilla extract
- 30g raw cacao powder
- 150g avocado, peeled, stones removed
- 400g frozen raspberries
- 100g honey
- Mill cashews and dates 30 sec/speed 9.
- Add ice-cubes and blend 20 sec/speed 9.
- Add vanilla, cacao powder and avocado and blend 1 min/speed 9, using Thermomix spatula to help mix. Scrape down lid and sides of bowl with spatula and reblend if needed.
- Place raspberries and honey into Thermomix bowl and cook 7 min/90C/speed 4.
- Strain through a fine mesh strainer and discard seeds.
- Place both mixtures into the freezer for half an hour.
- To serve spoon a dollop of each mixture into a bowl or a Little Mashies reusable food pouch, creating layers as you go.
- Garnish with frozen raspberries if serving in a dish.