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Food & Drink Friday Recipe

Chocolate Avocado Mousse

September 2, 2017
Chocolate Avocado Mousse

Chocolate Mousse

I’m not sure about you, but as moms trying to raise healthy kids, we are always looking for recipes that curb that sweet tooth, but remain somewhat healthy too. We’ve made chia puddings before, but for some, the texture of the chia wasn’t appealing. In this recipe, the chia seeds are blended with the avocado and the texture is nice and smooth, and more like a mousse! This Chocolate Avocado Mousse totally hits the spot and is even a hit with our kids. We posted a similar recipe a couple of years ago, but this new version is even better!

Once you try it, you might think that it seems too decadent because it tastes amazing! However, it’s packed with protein, healthy fats, anti-oxidants, and fiber. So don’t worry…just enjoy! Oh, and one more thing…it’s really easy to make even on short notice!

Chocolate Avocado Mousse

Chocolate Avocado Mousse 

Makes about
2 cups

  • 12 oz plant or nut based of choice (we used organic almond milk)
  • 1/4 cup organic chia seeds
  • 1 small avocado
  • 1/4 cup maple syrup (we used grade B)
  • 3 Tablespoons unsweetened cacao powder
  • 1/2 teaspoon pure vanilla extract



  • Add all ingredients to your blender and blend on the highest speed until smooth.
  • Pour into 1 large container or 4 small 4-oz containers and store in refrigerator for 1-3 hours or until thick and creamy like mousse. You can also put it into the freezer for 1-2 hours and it’s more ice cream like.
  • Eat alone or top with some fruit, vegan whipped cream, oreos, or nut butter. It’s up to you!


You can add any toppings to the mousse. We added fruit, cacao nibs, nut butter (peanut butter is really yummy), and vegan marshmallows (you can buy these at Trader Joes).



Food & Drink Friday Recipe

Recipe Friday – Vegan Chocolate Coconut Cream Pie

November 25, 2016



This week marks the beginning of a holiday season that lasts for about 6 weeks. We’ve been a little stressed thinking how to get through this season without completely abandoning our clean eating diets that we’ve worked so hard to follow. We decided that if we are going to indulge in a dessert, it should at least have fresh ingredients and be as healthy as possible. This recipe created by “natural girl modern world” is not only vegan and gluten free, but it is super rich, yummy, not too sweet and the perfect dessert that can be enjoyed by everyone! It’s not a simple recipe and does take some time to make it, but the effort is well worth it!


Health Benefits:

Raw Cacao Powder: The original recipe called for cocoa powder, but we exchanged this ingredient to a healthier raw cacao powder. Raw cacao powder is extremely high in antioxidants, which prevents premature aging. It is a great source of magnesium, iron, calcium and potassium. It also reduces blood pressure and insulin resistance, eases PMS issues and improves mood.

Hazelnuts: Aside from being a great source of fiber, they contain a large amount of monounsaturated fatty acids, which help to reduce LDL cholesterol and increase HDL cholesterol. They are full of antioxidants and brain boosting elements and contribute to healthy skin and hair due to high levels of Vitamin E.

Coconut: We’ve talked about the many health benefits of coconut before, but it’s always nice to revisit the amazing benefits of coconut. Coconut lowers cholesterol, improves digestion, wards off wrinkles, stabilizes glucose levels, fights viruses and infections, builds cells, regulates hormones, increases thyroid production, increases metabolism, and staves off memory loss.






We recommend that you read the instructions all the way through before you try to recreate this recipe. It takes a little bit of prep time; for example, the coconut cans need to be chilled in the refrigerator and the cashews need to be soaked ahead of time.




Chocolate hazelnut crust: 

  • 2/3 cup oats
  • 2/3 cup hazelnuts, raw
  • 1 cup shredded coconut, unsweetened
  • 3 tablespoons cacao powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup


Chocolate cream filling: 

  • 1 can coconut milk (13.5 oz / 400 ml can), divided
  • 1/4 – 1/2 cup non-dairy milk
  • 1/3 cup arrowroot powder (1.3oz / 35 g)*
  • 2/3 cup cashews (soaked 4-12 hours, rinsed well)
  • 3/4 cup maple syrup
  • 1/3 cup cacao powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil


Coconut whipped cream:

  • 1 can coconut milk (13.5 oz / 400 ml can), refrigerated overnight or ideally ~24 hours
  • 2-3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • Optional – Toasted coconut flakes, for garnish**


  • Preheat oven to 350°F.
  • In a food processor, blend oats until the texture of coarse sand. Add hazelnuts and blend until the nuts are a crumb-like texture. Add coconut, cacao powder and salt. Pulse to mix. Pour in the melted coconut oil and maple syrup, then pulse until well incorporated.
  • Prepare a 9″ pie dish (use a non-stick pan or line bottom with parchment). Pour the mixture into the pie shell and form the crust with your fingers. Press the crust together very firmly so it holds together. Gently prick the bottom of the crust ~15 times with a fork to allow air to escape when baking. Bake in the oven for 20-25 minutes.
  • While the crust cooks, prepare the filling. Pour 1 cup of canned coconut milk into a medium sized bowl. Add arrowroot powder and whisk thoroughly to remove all lumps. Set aside for later.
  • Measure the remaining liquid in the coconut milk can (it should be ~1/2 cup – 3/4 cup). Use the non-dairy milk to top-up the balance to a total of 1 cup (meaning you would need to add 1/4 cup – 1/2 cup). Add the liquid to a blender with cashews, maple syrup, cacao powder, vanilla and salt. Blend until the mixture is smooth and creamy.
  • Transfer the mixture to a saucepan over medium heat. Bring to a gentle simmer, whisking as it heats. Once the mixture is simmering, reduce heat to low. Pour in the arrowroot and coconut milk slurry and whisk vigorously to combine. Continue whisking for 5-10 minutes until the mixture thickens. Once it reaches a pudding-like texture, remove from heat. Add coconut oil and whisk it in until the mixture becomes glossy. Pour the mixture into the prepared crust. Refrigerate until firm (~4 hours).
  • To make the coconut whipped cream, open the chilled can of coconut milk. The thick coconut flesh/fat should have separated from the liquid. Scoop out the coconut solids and add to a large mixing bowl. The remaining liquid can be stored in the fridge for another use. Using electric beaters, beat the coconut on medium-high speed. It should take ~1-2 minutes to fluff up. Add the vanilla and maple syrup, to taste. Beat for another ~30 seconds to incorporate.
  • When ready to serve, spread whipped coconut cream over the prepared pie. Top with toasted coconut flakes (optional) and serve.



*Similar to measuring out flour, make sure you fluff out the arrowroot powder before scooping it into a measuring cup – then level it off with a knife. For most accurate measurements use a kitchen scale.

**Toasted coconut flakes add a nice touch but are completely optional. Bake 1/4 cup of large coconut flakes in the oven at 325°F for 5-10 minutes. Stir to encourage even browning.





Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero


Food & Drink

Green Pudding with Chia Seeds

March 17, 2014

Green Pudding CupsToday seemed like a good day to post our green pudding recipe. We’ve been loving chia seeds lately and wanted to experiment with a chia seed dessert. This started out as a smoothie, but ended up more like a pudding, which was a nice surprise. The avocado gives a creamy almost whipped consistency, while the chia seeds add that gummy-like texture.



1 avocado (a list of health benefits here)

1 banana

1 tablespoon chia seeds (a list of health benefits here)

2 teaspoons vanilla extract

1 cup Almond Milk (we use Silk Pure Almond Milk or Trader Joe’s refrigerated, both do not contain Carrageenan)


Blend all ingredients and pour into ramekins or glasses. Set in the refrigerator for 1-2 hours. (We set ours overnight). The chia seeds will thicken as they soak up the liquid. Enjoy!

Green Pudding Collage