Dairy and Gluten Free Chocolate Mousse

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 

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Gluten Free Sweet Potato Brownies

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

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 

Raw Vegan Gluten-Free Lemon Truffles

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 

Raw Gluten and Dairy Free Chocolate Heart Chews

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

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

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