You guys, this is the easiest, lightest, tastiest chocolate pud, that's not just dairy free, perfect for vegans and takes minutes to make, but it is pure perfection in a bowl.
Since we started cutting out dairy from our diet, I have to say, whilst I'm not a big chocolate fan, I do from time to time like a good chocolate pud, weird I know, so when I eat this I get my instant chocolate fix, plus it leaves me super happy knowing that it is a lot more healthier too. I know some people may be thanking Avocado! Avocado in a desert, you must be crazy, trust me I'm not, you can not even taste it I promise!
I was a little freaked out by using avocado, I think, well it's a veg, not something that should be in a desert, I mean I'm still coming to terms with pineapple being on a pizza, it's just wrong, but I'll face my fears one day and give it a go.
Most weekends, particularly after our family Sunday dinner, we like to put our feet up and lazily eat our desserts, with the temperature scorching, no more apple crumble and custard, instead we want something nice and light and hits that sweet spot. This dairy-free avocado chocolate mousse certainly tickles those taste buds and leaves you feeling content, knowing that it's dairy free and not too sugary, all you need is some essential items which you can easily find in your home, a great blender and you are all set.
The blender I can not live without is the Blendtec since it came into my life it has made blending all that much easier. I literally chuck in all my ingredients, hit a few buttons and my healthy chocolate pud is ready in minutes. I love that this one-pot wonder is just that, there is minimal mess, so I'm not stuck in the kitchen washing up mountains of stuff.
Ingredients
2 ripe avocados
1/2 cup of cocoa powder
160ml of coconut cream
2 tsp of vanilla extract
2 tbsp of maple syrup
Directions
1. Pop all the ingredients in your blender and blend until smooth, scraping down the sides every now and then.
2. Pour out evenly into your ramekins/serving pots, (saving just a little extra for you for later) add your desired toppings, serve immediately and enjoy!
Truly these puddings are simply divine, you must make them this weekend, give it a go and let me know what you think.
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I have a huge weakness for chicken satay! Growing up, every Friday night was takeaway night, my brother and I got to choose what we wanted and it was simply a no-brainer, Chinese duh!
It was rich, it was different, it was exciting and we loved it, we still do!
Over the years my mother has become intolerant to msg, which if can make her quite unwell, she still loves and carves Chinese, so being a good daughter I aim to bring her some ol skool comforts so she is not left out and create dishes that she along with family and friends to enjoy.
It's taken me a little while to master this recipe and I'm chuffed to say I have finally got it right and it's as tasty as ever and packs a whopping treat on your taste buds.
Rather than spending loads of time slicing and dicing, I've taken the lazy route thanks to very lazy, pre-made ingredients. Whilst I love cooking from scratch, there are times I seek a quick route, so it gives me more time to spend, chat and relax with family and friends and with this recipe and some great fresh ingredients I can do just that.
Very lazy Satay chicken
550 grams chicken breast
1 teaspoon of chopped garlic - 1 clove finely chopped
1 teaspoon of chilli - 1 chilli chopped
3 tbsp of soy sauce
2 tbsp of sesame oil
Wooden skewers - leave to soak for 60 mins
Metal skewers - you are a-ok
Very lazy satay sauce
2 tbsp of coconut oil
1 teaspoon of chopped garlic - 1 clove finely chopped
1 teaspoon of chilli - 1 chilli chopped
2 tbsp of maple syrup
180 grams of crunchy peanut butter
220 ml of coconut milk
Splash of soy sauce
Directions
1. Dice up your chicken breast and place in a bowl, add your garlic, chilli, soy sauce and sesame oil, take large wooden spoon and toss all around to make sure the marinade goes all over the chicken, cover with cling film and place in your fridge for 3-4 hours or overnight.
2. Grab your saucepan, place over a medium heat add your coconut oil, give the pan a little swish round to make sure the whole bottom half of pan is covered.
3. Add your chilli and garlic fry until soft, a slight golden brown on your onions.
4. Add in your saucepan your peanut butter, let it loosen up a little, whack in your maple syrup and coconut milk, give it all a stir until it becomes lose add in a little more coconut milk if you want it a little more saucier.
5. Add in your soy sauce, make sure to keep to keep on stirring for a further minute, take off the heat and pop in a heatproof bowl and leave to cool on one side.
6. Take your chicken from the fridge and set to side for 20 minutes, to take the chill off
7. Turn your grill on to a medium heat.
8.Take your skewers and slide your chicken chunks on, place on a wire rack ready to go on your grill, repeat until complete.
9. Pop your chicken skewers under the grill for 8-10 mins, flip over and cook on the other side for 8-10 minutes.
A great dish for sharing with friends and family, kids love this too. Great served with some sticky rice or my Chinese sweet sticky wings makes for a perfect night dinner.
What will you be serving, this Chinese New Year?
If you like this recipe you can follow me on social media
Facebook for recipes and updates
Instagram For daily shenanigans
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Twitter daily ramblings and other nonsense
Pinterest for what I am currently craving and lusting after
London Mumma xx
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