This Dairy Free Chocolate Mousse is that kind of healthy treat that takes you only a feel minutes to whip up.
The only extra work here is actually having to wait for the coconut cream to chill overnight.
But let’s be honest that this is extra work for your fridge, right? 😁
On the absolute plus side, this recipe is absolutely delicious!
Not even the fussiest of the eaters would think this chocolate mousse is dairy free.
And you can totally adapt it to a vegan version by replacing honey with coconut sugar, that works just as fine. Perfection!
2 cans of coconut cream, chilled overnight
¼ cup of honey
½ cup of cocoa powder
A pinch of salt
Open the coconut cream cans and scoop out only the solid coconut cream into a mixing bowl. Whip it until soft and creamy. Reserve 4 tablespoons of it for later.
Tip: you can use the remaining water in the cans for cooking or smoothies
Add honey, cocoa powder, and salt, mixing until well combined.
Pour the mixture into 2 serving bowls and keep refrigerated until serving time.
It’s DONE! 🎉
Serve it with one tablespoon of that cream we previously reserved, and garnish with grated dark chocolate.
Another day I was wondering why this bread is called Oopsie bread…
But then as I was making it, I noticed the recipe is so simple that you just beat some eggs and, at the end, your reaction can only be “Oopsie, I got some bread”!
Bad jokes aside, you may have heard other names for this famous low carb bread, such as cloud bread, zero carb bread, and flatbread.
The name itself doesn’t matter, what is important here is to know that such simple recipe exists and deserves a try!
It’s also possible to freeze them; I do it every now and then and it works beautifully.
120 grams of cream cheese
½ teaspoon of psyllium husk powder
½ teaspoon of baking powder
A pinch of salt
Separate the egg whites from the egg yolks, placing them in two different bowls.
Whip egg whites with a pinch of salt until very stiff. You know it’s ready when you are able to turn the bowl upside down without the egg whites moving.
In another bowl, mix egg yolks and cream cheese. Then add psyllium husk powder and baking powder.
Gently fold the egg whites into the egg yolk mix, trying to keep the air in the egg whites.
On a baking tray covered with parchment paper, pour the mix making 6 large circles.
Bake it at 150C (300F) for 25 minutes or until golden. ⏰
What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.
Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂
Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆
And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!
3 medium zucchinis, sliced
500 grams of minced beef
½ medium onion, chopped
1 tablespoon of minced garlic
2 cups of tomato sauce
Salt and black pepper to taste
1 cup of ricotta cheese
¼ cup of parmesan cheese, grated
First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
Now, let’s assemble this beauty!
Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
Bake it for 40 minutes at 180C (356F). ⏰
It’s DONE! 🎉
Let it rest for 10 minutes before serving.
Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂