Lightweight Milk Chocolate Vegetable
For the most part, when I turn on my oven this time of year it feels therapeutic, rather than stressful. I love to bake, and I love it especially during the holidays.
But when you are ready and you get the job done and you are likely to get cold, it is not the time to argue for a oven or a sandy dessert. Which is exactly why I'm so excited to be posting this simple, non-cooking recipe for & # 39; vegan chocolate mousse pie & # 39 ;.
Chicken needs some time, but very little effort. The container is a lightweight, topped with chocolate graham cracker shell, which you can replace with a & # 39; vegan graham cracker & # 39; if you like (several varieties are vegan, including one made by Arrowhead Mills).
The filling is a mousse chocolate mousse that would dream of serving alone, cream. They need some time to cool down, but it's fast and easy to make. Cooked coconut cream is optional (replace any store bought, face cream), but it is easy to make one with a stand in the area or add a hand cream.
That is: three simple pieces that need to be refrigerated, but do not require any wrapping or baking or decorating.
The pasta itself is a delight. Chocolate gives it richness and in fact it is registered as unsatisfactory. But the structure is simple and elegant, which is a good departure from the heavy treats of Thanksgiving! Here's how to do it.
Chocolate Milk Chocolate Graham Crust
- 9 go & # 39; vegan graham cracker (brand marks: several brands they shop for are vegan!)
- 2 take it brown sugar
- 2 take it cocoa powder
- 4 take it melted in vegan butter
Moodse Chocolate Vegetables
- 15-16 ounces silk tof
- 2 take it maple syrup
- 1 spoon of tea The vanilla extract
- a pinch sea salt
- 7 ounces chocolate semi-sweet chocolate or chocolate / egg chocolate (1 1/4 cup)
- 10.8 ounces (2 5.4 ounces ounces) of coconut cream, cooled overnight
- 1 spoon of tea The vanilla extract
- 4 take it sweet sugar
- scratched / trimmed with dark chocolate color, makeup (optional)
Place graham crackers in a food processor and beat repeatedly to crush. Add brown sugar and cocoa powder and almonds to combine. Add the melted butter and beat a few more times, until you mix it with the consistency if you brush it in your hand. (Alternatively, you can crush the graham crackers in a large mixing bowl, until they are well dissolved, and continue adding the melted butter.) Place the graham mixture on a measuring plate, using your fingers and / or the back. spoon to reach the sides of the plate. Cover the container with plastic wrap and place in the refrigerator for at least 1 hour to prepare.
To make the peanuts, cook tofu, maple syrup, vanilla, and sea salt to use for drainage and mix until smooth. Melt the chocolate in a double chocolate or microwave and drink until smooth. Add the melted chocolate and then mix again to mix well. Once the shells have calmed, pour the molasses into the prepared shell. Put the pasta back in the fridge to cool for at least 3 hours, or overnight.
To make the coconut cream, drizzle with the creamy mix of any loose liquid that can cream the cream. Pour the cream into a mixing bowl and beat at high speed until the cream is soft and smooth (about 2-3 minutes) Alternatively, use a high speed mixer to cook the cream. Add vanilla and sugar as a spoon, beating as you go.
Spoon coconut cream on top and use a spatula to gently spread the circle, or simply apply the cream along with the bananas. Garnish the top of the pasta with whipped cream or dark fillet, if you like.
A nutritionist recently told me that cream cheese can be eaten at a children's table during Thanksgiving with her family, but that everyone loved the adults eating the noodles. Many types of traditional and large holidays are beautiful, but sometimes a simple chocolate dish falls into place.
I hope these pins will hit your shoulder for some of you. I send you a warm and affectionate congratulations on Thanksgiving, if you are celebrating this week. We see you reading weekly!
get rid of