Post by Megan Stulberg, Alexandra Courts and Aine Davis
We’re back! With another video, you lucky dogs you.
Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.
These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.
Watch the video, then follow our recipe! Enjoy.
For the Tart Bases…
- 2 cups pitted dates
- 1/4 cup raw almonds
- 1/4 shredded unsweetened coconut
- 1/4 cup raw cacao powder
- Pinch of pink Himalayan salt
For the Mousse…
- Flesh (lol gross) of 2 ripe avocados
- 1/2 cup raw cacao powder
- 1/4 cup 100% maple syrup or blue agave
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- Pinch of pink Himalayan salt
- Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
- Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
- Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
- Blend all ingredients for the mousse together until smooth and creamy in consistency.
- Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
- Allow the tarts to freeze for 1-2 hours before serving.
- Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled. Makes approximately 8-10 servings.
Recipe by Megan Stulberg
Los Angeles has this crazy effect on me where all I want to do while I’m here is eat junk food and sleep in. That being said, making these nachos just had to happen! Super easy to make if you want a lazy but filling snack to share with a pal. Also, please note that I’m a total DUMMY and took these photos before adding the vegan sour cream, tomato, guacamole and green onions. Total food blogger faux-pas, derp.
- 2-4 heaping cups lightly salted corn tortilla chips, organic if possible
- 1 avocado
- 1 lime, juiced
- 1/2 package Beyond Meat “chicken” strips
- 1/2 tomato, chopped
- 1/4 white onion, chopped
- 1/2 cup salsa verde
- 1/4 cup Follow Your Heart pepper jack and cheddar shreds
- 2 heaping tbsp refried pinto beans
- 2 heaping tbsp sliced black olives, canned is fine
- Dollop of Tofutti sour cream (not pictured)
- OPTIONAL: additional chopped tomato, green onions
- Salt and pepper, to taste
1) Preheat oven to 400F.
2) Line baking sheet with aluminum foil. Plop some sort of cooking oil (olive or coconut is best) to prevent sticking.
3) Lay tortilla chips down in a relatively flat layer on aluminum foil.
4) Sprinkle pepper jack and cheddar shreds evenly across chips.
5) Add sliced black olives, refried beans and Beyond Meat.
6) Bake in oven 15-20 minutes, or until all the “cheese” melts. All ovens will vary so check on nachos every few minutes.
7) While nachos are baking, make the guacamole by mashing up the avocado with a fork and adding the lime juice, chopped onion, tomato, salt and pepper.
8) Remove baking sheet from oven. Scoop nachos onto plate. Add guacamole, salsa verde, vegan sour cream, green onions and additional chopped tomato if desired.
Enjoy! Serve hot hot hot. Makes 2 servings.
Post by Megan Stulberg
I’m vegan because I love animals! I believe that they are not ours for consumption, nor should they be viewed as a commodity. I can’t say I’ve thrown too many dog birthday parties, but for this special pup I jumped at the chance to make a cake he and I could both enjoy. We ate too much and spoiled our lunches.
For the base…
- 1 cup raw walnuts
- 1 cup medjool dates, pitted
- 1 tsp pink mountain salt
For the frosting…
- 2 cups raw cashews, soaked 1 hour
- 1/4 cup organic maple syrup
- 1/4 cup coconut oil, melted
- 1 tbsp organic vanilla extract
- Juice of 1 lemon
- Dash of cold water, as needed
For the topping…
- 1-2 cups fresh fruit topping of your choice! I used organic strawberries and blueberries.
- Line the base and sides of a round cake or pie pan with plastic wrap.
- In a high-speed food processor or blender combine walnuts, dates and salt.
- Press mixture firmly down into bottom of pan with fork to form even crust.
- Set pan aside in freezer for now and allow for crust to set.
- Drain cashews.
- Blend together cashews, maple syrup, coconut oil, vanilla, lemon juice and cold water.
- Remove pan from freezer. Spoon frosting into pan and spread over crust in an even layer.
- Place pan back in freezer and leave overnight.
- Remove pan in morning. Lift edges of plastic wrap up to pop cake out of pan. Carefully plate and let thaw in refrigerator at least 1 hour.
- Add fresh fruit immediately before serving. Slice. Enjoy!
Makes approximately 6-8 servings.