I am in a fog.
Last night, I was communicating back and forth with Broadway Baby (BB) about a musical we are writing together. It’s about a faerie enchantment in Scotland. (because, of course) We were up LATE and things got just plain ridiculous. When you consider how long we’ve been friends, and how well we know each other, the term “fairy f*cker” is inevitably going to get bandied about pretty frequently. It’s really difficult to fall asleep when you’re punch drunk from discussing whether you think a fairy’s wings are better represented by a harp, a flute, or perhaps the blue man group, because you’ve been up too long. The conversation eventually dissolved into oblivion when we realized our dreams will never be truly realized because the bee girl from the Blind Melon video is likely older than I am, and probably grew out of the costume. Maybe…probably.
Therefore, this post will hold none of my secrets to weight loss. (there are none, it’s pretty cut-and-dry.) My post will contain no platitudes about inner beauty or conquering fear, it will harbor nothing deeper than a kiddie pool….I am ten shades of silly-tired-kindacranky. BTW, kindacranky is not to be confused with kindakinky which only happens on the weekend.
Instead, I’ll just give you a ridiculously delicious recipe, and we’ll call it even. Yes? Good.
As it turns out, not one, but BOTH of my children have now been declared to have a dairy intolerance. Pobrecitos. It has forced me to become more creative in my baking/cooking etc. This was a bit of an issue because one of my Peanut’s favorite treats was/is PUDDING. Problem is, she hated the soy pudding my son adores. LAME, right? I had to come up with something that was better. I did. In my sweet tooth loving opinion, it’s even better than its DAIRY counterpart.
It’s vegan. You theoretically *could* make it paleo (sub cocoa powder for the melted dark chocolate) It’s fekking amazeballsawesomesauce. It is the single richest, creamiest, best mousse/pudding I’ve ever made or eaten.
Vegan Chocolate Peanut Butter Mousse (and whipped cream)
It is made with chilled, full-fat, CANNED coconut milk. There is a trick to it, you MUST buy Thai or Chinese coconut milk…or oddly, Trader Joe’s. Goya and the like will not work. The Asian varieties for some reason just work better. I don’t know why. Angela at Oh She Glows makes her coconut whipped cream in the same manner I do, but her pictures are prettier…use this post for the whipped cream.
Vegan Chocolate Peanut Butter Mousse
Prep Time: 5 minutes
Keywords: no bake dessert snack paleo vegan vegetarian soy-free low-sodium gluten-free kosher mousse
Ingredients (serves 2-3)
- 1 can of very cold coconut milk, liquids drained off.
- 1/4 cup creamy peanut butter
- 1/4 cup dark chocolate chips or chunks (for paleo, use 2 TBSP cocoa powder)
- small drizzle of maple syrup (to taste)
chill can of coconut milk overnight, upside down
turn right side up and open
pour off liquids and place back in fridge
in a microwave safe measuring cup, melt chocolate by microwaving it 15 seconds at a time
stir in peanut butter until smooth
place coconut solids in your mixer bowl with whisk attachment and whip on low for 15 seconds
add in chocolate mixture slowly to combine taste for sweetness, add syrup.
return to fridge for ten minutes