Dairy and Gluten Free Chocolate Mousse

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Dairy Free Chocolate Mousse

YES! You read right! Dairy-free chocolate mousse!  This recipe is so simple and mouth watering,  you’d think that it’s actually bad for you! BUT it’s NOT. Everything is made from scratch right down to the chocolate. Click on the link in the recipe below to make the chocolate from scratch. The smoothness of the coconut cream and the light fluffy texture is just amazing. You will make this dessert time and time again as you impress your friends time and time again! 😉

TOTAL FUN TIME: 30 minutes +  3-4 hours refrigeration time 

Makes: 6  servings

RECIPE

  • clean eating chocolate (click here for recipe), I also used the maple syrup version
  • 1 egg (separated) or egg alternative if vegan
  • 1/3 cup of coconut cream

METHOD

  1. Use chocolate mixture from the link and add the egg yolk and stir until well combined.
  2. Use an electric hand held beater to beat the coconut cream (works best if you put the cream in the fridge for a few hours prior, and just scoop the thick top part of the cream to use).
  3. Use a metal spoon to gently fold the cream into the chocolate mixture.
  4. Use the electric beater again (make sure that it’s clean!) and beat the egg white until soft peaks form.
  5. Fold the egg white into the mixture and pour into muffin liners or soufflé cups.
  6. Refrigerate for 3-4 hours or overnight and enjoy!

Whipped coconut cream

Chocolate mousse mixture

Beaten Egg White

PS. you can add any additional flavours to your liking (ie. strawberry, brandy, mint etc.) the choices are endless!

Happy Clean Eating! ♥

Let me know how you enjoy this recipe!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Gluten Free Sweet Potato Brownies

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Sweet Potato Brownies


I don’t know if you’ve noticed, but there has been a sweet potato craze as of late. Sweet potato chips are now slowly taking over your conventional potato chips. Being the healthier alternative, people have been purchasing sweet potatoes by the bulk and who can blame them? I personally love sweet potatoes. I love baking them as chips, roasting them in a vegetable winter dish or mashing them up as a side dish! Now I bet you haven’t heard of putting sweet potatoes in a dessert right?! This recipe is such a healthy alternative to your typical sugar infused chocolate brownie. I promise that you won’t even taste the sweet potatoes in this dessert, not that it tastes bad anyway!

TOTAL FUN TIME: 60 minutes 

Makes: 15 slices

RECIPE

Brownie

  • 1 large sweet potato, peeled and grated.
  • 1/2 cup of pure maple syrup
  • 2 large eggs (or egg alternative if vegan)
  • 1/2 cup of coconut oil
  • 1 tablespoon of baking powder
  • 1/2 tablespoon of baking soda
  • 2 tablespoons of coconut flour
  • 1 cup of cacao powder
  • 1 tablespoon of pure vanilla extract

Icing

  • 1/3 cup of cacao powder or carob powder
  • 1/3 cup of coconut oil
  • 1 tablespoon of pure vanilla extract
  • 2 tablespoons of raw honey

METHOD

Brownies

  1. Pre-heat over to 185 degrees Celsius.
  2.  Place the sweet potato, eggs (alternative), vanilla and oil in a large bowl and mix well.
  3. In another bowl combine the powders and coconut flour and stir.
  4. Mix both mixtures together in either of the bowls.
  5. Line a baking pan with baking paper and pour the batter in.
  6. Bake for 30 minutes until brownies are done. To check insert a chopstick or the other end of a spoon to the brownies, if it comes out fairly clean, it’s done!

Icing

  1. Combine the cacao powder and coconut oil in a pan over low to medium heat until melted and mixed in.
  2. Add the vanilla and honey once taken off the stove and mix well.
  3. Allow the icing mixture to cool in the fridge for about 15 minutes.
  4. Spread over the cooled brownies and slice into your desired sizes.

Add some coconut whipped cream or coconut ice-cream to serve.

Happy Clean Eating! ♥

Let me know how you enjoy this recipe! It’s one of my fav’s and have excellent reviews.

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Gluten-Free Berry & Lemon Mini Donuts

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Gluten Free Berry and Lemon Mini Donuts

TOTAL FUN TIME: 25 minutes 

Makes: 14 minis

RECIPE

  • 1 cup of gluten-free buckwheat or all purpose flour (I used buckwheat)
  • 1.5 teaspoon of baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon of nutmeg
  • 1/2 cup healthy sugar such as Natvia or Stevia
  • 1 tablespoon of fresh lemon zest
  • 1/2 cup non-dairy milk (oat, soy, almond, rice)
  • 1 teaspoon of organic vanilla extract
  • 1/2 cup mixed berries (fresh or frozen are both fine)
  • 2 tablespoons of fresh lemon juice (use the zested lemon)

METHOD

1. Preheat the oven to 180 degrees Celsius.

2. Combine and whisk the flour, half of the sugar, salt, baking powder, nutmeg and lemon zest in a mixing bowl.

Berry & Lemon Mini Donuts - mixture

3. Pour the milk, vanilla extract and add the berries to a blender and pulse sporadically to combine.

4. Mix the berry mixture into the flour bowl and stir well.

Berry & Lemon Mini Donuts - batter

5. Carefully spoon the batter into a mini donut pan and bake for 10-15 minutes until golden.

Berry & Lemon Mini Donuts - pan

6. Take the donuts out of the oven to cool.

7. Whisk the half of the sugar with the lemon juice and dip the donuts in the lemony glaze and enjoy!

Berry & Lemon Mini Donuts - eating

Happy Clean Eating! ♥

Do you have any gluten free clean eating donut recipes to share?! Would love to try out different variations and flavours! 🙂

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Vegan No Bake Pumpkin Pie Cheesecake

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Vegan Pumpkin Pie Cheesecake

When it’s pumpkin season, you make pumpkin everything! Well at least that’s what I did! There is nothing better than buying and making meals from local ingredients when in season. By consuming foods that are local and in season, it is not only healthy on your pockets but healthy for you too! 😉 I can’t wait to share this Vegan Pumpkin Pie Cheesecake recipe with you as I’m sure you will fall in love with it just as much as I did! The base is made mostly from raw nuts and dates whilst the filling is a creamy texture of pumpkin puree (fresh might I add!) and pure maple syrup (the good stuff). Combine the two layers together and it makes for a wonderful creation of a Vegan Pumpkin Pie Cheesecake. What’s so good about this recipe is that if you have any leftover filling, you can add some extra non-dairy milk and mix it up in a blender to give you a Pumpkin Pie Smoothie for later. 

PS. Make sure you set some aside for your loved ones and don’t eat it all yourself – sharing is caring after all right?! 😉 

TOTAL FUN TIME: 1.5 hours excluding refrigeration time 

Makes: 12 slices

RECIPE

FILLING 

  • 2 cups of fresh pumpkin puree (or 1.5 cans of organic pumpkin puree) 
  • 2 cups of raw cashews 
  • 1/2 cup to 1 cup of pure maple syrup (I found that 1 cup was pretty sweet!) 
  • 2 tablespoons of organic coconut oil 
  • 1 tablespoon of pumpkin pie spice (I used my Trader Joe’s Pumpkin Pie Spice that I bought from the US, alternatively mix cinnamon, ginger, nutmeg, cloves and cardamon together) 
  • pinch of Himalayan sea salt

Trader Joe's Pumpkin Spice

Trader Joe's Pumpkin Pie Spice - back

CRUST 

  • 1 cup of dates (pitted and blended in a food processor/blender – I soaked mine for about 10 minutes in warm water)
  • 2.5 cups of raw mixed nuts (almonds, walnuts, macadamia nuts)
  • 1/2 cup of shredded organic coconut 
  • 1 teaspoon of pumpkin pie spice 
  • pinch of Himalayan sea salt 

Vegan Pumpkin Pie Cheesecake - ingredients

METHOD

CRUST 

  1. Combine all ingredients in a food processor or high speed blender such as a Vitamix or Froothie Optimum 9400 until it is mixed well. The texture should be chunky and sticky dough-like. Use your fingers if it doesn’t stick well or add a dash of coconut oil if it doesn’t stick well. 
  2. Pour the mixture into a spring form pan and press down to the bottom and spread evenly out to the sides. 
  3. Freeze for at least 1 hour.

You can start making the filling while waiting for the crust to harden. 

FILLING 

  1. Combine all ingredients in a high speed blender or food processor. 
  2. Set the mixture aside in a small mixing bowl in the fridge. 

After an hour of setting the crust, pour the filling into the pan and spread evenly. 

Vegan Pumpkin Pie Cheesecake - layers

Freeze the whole ‘cheesecake’ in the freezer for another 1.5 hours and you’re ready to slice this bad boy up and indulge in some healthy pumpkin pie goodness! 

You may choose to garnish with some whipped coconut cream if you wish. It will also go well with some coconut ice-cream / yoghurt. 

Vegan Pumpkin Pie Cheesecake - sliced

I used a small food processor that I had at home so the nuts didn’t process as finely as I would have liked. Time to get myself a Froothie Optimum 9400 I think! 😉 

Vegan Pumpkin Pie Cheesecake - slice

Comment below and let me know how yours turned out! Better yet, share some of  your pumpkin recipes with me! I would love to try them out and feature you on my blog! 

Happy Clean Eating & Happy Easter! ♥

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Raw Vegan Gluten-Free Lemon Truffles

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Raw Vegan Gluten Free Lemon Truffles

I don’t know about you but I love the combination of sweet and sour together. It makes the perfect balance for desserts so that it’s not overpoweringly sweet! Lemon is also such a great detox and internal cleanser for you. First thing in the morning, I always wake up to a glass of warm lemon water to clear out my system get me ready to start the day. The almonds in this recipe (being a good source of healthy fats) will fill you up with just 2-3 as a great in between meal snack. Let’s get started!

TOTAL FUN TIME:      20 minutes

Makes 20

RECIPE

  • 2 cups organic unsweetened desiccated coconut + 1/2 cup for coating
  • 4 tablespoon of extra virgin coconut oil
  • 1 cup ground almonds
  • 1/4 cup raw honey (if not vegan), pure maple syrup or rice malt syrup
  • zest and juice of one lemon
  • 1 teaspoon of organic pure vanilla extract
  • a pinch of Himalayan (pink) salt

 

METHOD

  1. Combine all the ingredients in a food processor or high powered blender like Vitamix or Froothie until a thick doughy consistency is reached.
  2. Roll into palm size balls and cover with the extra desiccated coconut.
  3. Place in fridge for about 30 minutes and your lemon truffles are ready! (Or if you can’t wait, eat them straight away!)

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Figs with Cashew Yoghurt – Raw and Vegan

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Fresh Figs with Cashew Yoghurt

If you’re after a sweet way to lose weight with fruit that is high in fibre, figs are the way to go! Buy them whilst in season. This recipe is quick, simple, refreshing and most importantly satisfies those sweet cravings, yet keeps the weight off! Figs can be eaten on their own or in this case – a great accompaniment with organic cashew yoghurt!

TOTAL FUN TIME:      15 minutes

Serves 1

RECIPE

  • 3 fresh figs cut into halves
  • a handful of raw pistachio nuts
  • a tablespoon of pure maple syrup or raw honey (if not vegan)
  • a teaspoon of cinnamon or pumpkin pie spice
  • a dollop of orange lacuma cashew yoghurt (I love Botanical Cuisine’s version – bought from Wray’s Organic)

orange lacuma cashew yoghurt

METHOD

  1. Place the figs in a bowl and add the nuts.
  2. Sprinkle the spices and drizzle the syrup or honey on top.
  3. Place the cashew yoghurt on top and voila!

Has anyone else tried cashew yoghurt and what are your thoughts on them? I must admit this was the first time I have ever tried them, and it was like a match made in Heaven! Vegan and full of good fats! Bring on more cashew yoghurts to come! 😉

TIP – If you’re not vegan, honey is best consumed raw, as the heating process destroys the real goodness of honey.

Happy Clean Eating!

Spreading love & happiness, Soph xox

SopHsu – Holistic Healthy Living 

Sweet Potato Brownies

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Sweet potato brownies

Who would have thought that brownies could be healthy?!  This amazing recipe using sweet potatoes tastes just like the real deal! Make this recipe today and bring along to your next social gathering and your friends won’t even be able to tell the difference!

Pleasure on the lips doesn’t always go straight to the hips when it comes to clean eating! 😉

TOTAL FUN TIME:      40 minutes

Serves 12

RECIPE

  • 1 large sweet potato, peeled and grated (or 1 large sweet potato baked and peeled)
  • 2 large eggs or equivalent (if vegan)
  • 1 tablespoon pure vanilla extract
  • 1/2 cup rice malt or pure maple syrup
  • 1/2 cup melted coconut oil
  • 1 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1 cup cacao powder
  • 2 tablespoons coconut flour

Icing

  • 1/2 cup of cacao powder
  • 1/2 cup of rice malt or pure maple syrup
  • 1/3 cup coconut oil
  • 1 tablespoon vanilla extract

METHOD

  1. Pre-heat oven to 185 degrees celsius.
  2. Combine the sweet potato, eggs, vanilla, rice malt / maple syrup, and oil in a large bowl.
  3. In another bowl, combine the baking powder, baking soda, cacao powder, coconut flour and stir.
  4. Pour both dry and wet mixtures together until well combined.
  5. Line a cake pan with baking paper.
  6. Spread the batter in the pan, and bake for 25-30 minutes.
  7. Brownies are done when a toothpick inserted in the centre comes out clean.
  8. Allow the brownies to cool before removing from the pan.
  9. To make the icing, combine all icing ingredients together and stir until well-mixed.
  10. Spread over cooled brownies before slicing and serve with coconut yoghurt!

Sweet potato brownies

Happy Clean Eating!

Spreading love & happiness, Soph xox

Raw Gluten and Dairy Free Chocolate Heart Chews

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Chocolate

If you love chocolate just as much as I do, you’re going to love this recipe! It is so easy and quick to make (minus the refrigeration time) and so good for you too! This is the type of chocolate that nutritionists say are good for you! Full of antioxidants, these chocolates will not only be a treat but medicine for your mind body and spirit!

TOTAL FUN TIME:      15 minutes

(Not including refrigeration time)

Serves 9

RECIPE

METHOD

  1. Combine all ingredients and mix well.
  2. Pour into heart-shapped ice moulds (or any other moulds) and refrigerate for at least 4 hours.
  3. Then remove from moulds and enjoy!

You can store them in a container in the freezer for months!

Happy Clean Eating!

Spreading love & happiness, Soph xox

Gluten-Free Apple Muffins

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Apple Muffin

During the winter months, a warm apple pie satisfies our cravings for something warm, sweet and hearty. For something lighter, try making some apple muffins! This recipe is a gluten-free version  without sacrificing taste!

TOTAL FUN TIME:      45 Minutes

Serves 9

RECIPE

Apple Muffins

 

 

 

 

 

METHOD

  1. Pre-heat oven to 190°C/170°C fan-forced and grease 9 muffin pan holes or prepare 9 muffin liners.
  2. Combine the flour and cinnamon in a bowl.
  3. Make a well in the centre and add the syrup, milk, oil and egg.
  4. Stir until just combined using a wooden spoon.
  5. Peel and grate 1 apple.
  6. Fold grated apple into muffin mixture and spoon mixture into holes of prepared pan or liners.
  7. Core and quarter remaining apple and slice thinly.
  8. Arrange 2 to 3 apple slices on top of each muffin.
  9. Bake for 20 to 25 minutes or until browned and cooked through.
  10. Serve drizzled with pure maple syrup (optional).

Apple muffin

Happy Clean Eating!

Spreading love & happiness, Soph xox

Apple and Carrot Muffins

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Apple and Carrot Muffins

What’s not to love about apple and carrot muffins?! This recipe makes for a slightly sweet moist texture that dances with your taste-buds! If you enjoy carrot cakes and apple pies, this recipe is perfect for you! Have them as an afternoon snack with your favourite cup of tea! Or why not treat yourself at the start of the day as part of your breakfast?! It’s nutritious and filling!

TOTAL FUN TIME:      30 Minutes

Serves 9

RECIPE

  • 1 cup of gluten-free all purpose flour
  • 1 cup of almond meal
  • 1 cup of shredded carrots
  • 1 cup of shredded apple
  • 1/4 cup of Norbu or Natvia 
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of Himalayan salt
  • 1/4 cup of oil (olive, avocado or coconut) – coconut oil used in this recipe
  • 1 teaspoon of organic vanilla extract
  • 1 tablespoon of rice malt syrup (or agave/honey)
  • 2 free-range eggs

TOPPING

  • 3 teaspoon of Norbu or Natvia
  • 1 teaspoon of cinnamon

METHOD

  1. Pre-heat oven to 180 degrees Celsius.
  2. Mix the dry ingredients together (flour, almond meal, baking powder and soda, salt) in a bowl.
  3. Add the shredded carrot and apple and stir.
  4. Beat eggs in a separate bowl and add the oil, vanilla and rice malt syrup.
  5. Add the egg mixture to the dry ingredients and combine well.
  6. Line a muffin tray with muffin liners and fill them almost to the top.
  7. Place in the oven for about 15 minutes.
  8. Once done, sprinkle with topping mixture.

Apple and Carrot Muffins

PS. I sprinkled the topping with the batter prior to placing in the oven and the sugars burnt easily, so best to sprinkle afterwards! 🙂

Happy Clean Eating!

Spreading love & happiness, Soph xox