lactose intolerance

Vegan Chocolate Mousse with Coconut Whipped Cream

My kids love “treats” and sometimes feel deprived of the junk filled diets of many of their peers, especially my daughter who has dairy and gluten intolerance.  Since she just finished her first round of state mandated testing, I thought a special after school snack was in order, so I decided to make them Vegan Chocolate Mousse with Coconut Whipped Cream.

It was my first time to make both, so I wanted to wait until I got the dual seal of approval before posting it to my blog.  They were so excited, especially My Cupcake, who squealed when she learned she could actually have whipped “cream”. 😀


This recipe is very easy and a crowd pleaser.


Vegan Chocolate Mousse

2 Ripe Avocados (Pits removed and use only the meat)

1/2 Cup Raw Cacao Powder *

1/2 Cup Pure Organic Maple Syrup**

1/2 Cup Almond Milk

2 Tsp Vanilla Extract



  • Puree/Blend until smooth.  I used my Blendtec blender so it took less than 30 seconds to blend it all.




  • Pour into ramekins and chill at least 1 hr or longer depending how firm you would like it.




* I used Navitas Raw Cacao Powder since it has so many extra  good goodies in it like: iron and magnesium, polyphenols, flavonols, theobromine, omega fatty acids and antiodxidants that are beneficial to our bodies.  But, it does give it a bit of a more dark chocolate, slightly bitter taste.  This recipe will work with any cacao powder you choose.*




**I chose organic maple syrup as our sweetener since it also provides beneficial minerals/vitamins like zinc, calcium, iron, potassium and manganese as well as containing anti-inflammatory and antioxidant properties.**



Some modifications I will most likely do in the future are the following:

1.  Reduce the amount of raw cacao: think it may have been a bit too bitter for my son even though he said he liked it.  He prefers a more milk chocolate flavor while my daughter likes the more dark chocolate taste.

2.  Use vanilla bean instead of the vanilla extract

3.  Use my homemade almond milk instead of the store bought I had on hand.


Of course, chocolate mousse is not complete without some whipped “cream”.  But if you’re like my daughter and myself with a dairy intolerance, you can sometimes feel left out :(.  But, NEVER FEAR!!! Marci is here! 😀


Coconut Whipped Cream

1 Can Full Fat Organic (if it fits your budget) Coconut Milk

2 Tsp Sweetener of Choice

1/2 Tsp Vanilla Extract


  • Place can of coconut milk in fridge over night.  This separates the thick cream from the liquid.
  • Scoop out the thick cream.  Make sure not to scoop out any of the liquid.  Save the liquid for later use in smoothies, juices, etc
  • Whip up the thick cream until soft peaks form
  • Add in sweetener and vanilla extract.  Amount will vary depending on your sweetener and your tastes.
  • Whip again until fluffy
  • Top mousse and enjoy



**Leftovers will stay well in the fridge for numerous days.  Might firm up so just use a spoon to re-whip.  I used mine in my coffee this morning.**


Modification in future:

1.  Will use vanilla bean instead of vanilla extract


I think you will enjoy this nutritious yet delectable treat.  I know my children did!


IMG_7651 IMG_7648








Gluten Free Banana/Chocolate Chip Muffins

I like to lovingly refer to our household as “The Bubble”.  My husband is allergic to all poultry and egg yolk except when it is in baked goods.  My daughter is lactose intolerant and I have gluten and lactose intolerance.  So, meal planning and preparation is ALWAYS an adventure.

Since I am the one who mainly does the grocery shopping, meal planning and prep, I try to make my life as simple as possible and stick with foods you find in their natural state.  When we do need food items that are not naturally grown, I look for the least processed foods and try my hardest to stay away from gluten containing products.   So, it was in this vain that I found myself searching for some healthy snack and breakfast options.  In my quest, I stumbled across “Cooking for the Specific Carbohydrate Diet” by Erica Kerwien.  This book contains recipes that are sugar-free, gluten-free and grain-free.  I was stoked!!!

Since I have been sick the past few days I haven’t had the energy to cook or bake much.  However, my new cookbook was laying on the kitchen counter anticipating my return.  Yesterday, I had enough energy to use the Banana Bread recipe as a template for MY modified Gluten-Free Banana/Chocolate Chip Muffins.  Muffins are much more enjoyable to my young children than a loaf of bread.

Gluten Free Banana Chocolate Chip Muffins

Gluten Free Banana Chocolate Chip Muffins

The recipe in the book called for olive oil so I chose to use a Blood Orange Olive Oil that I purchased at my local specialty olive oil and balsamic vinegar store, Con’ Olio.  I knew this olive oil would give a nice citrus essence to the muffin.  I also added a handful of good quality dark chocolate chips and white chocolate chips to the batter since I knew my children would enjoy the surprise.

Gluten Free Banana/Chocolate Chip Muffins


3/4 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup almond flour

1/4 cup coconut flour

2 tablespoons olive oil or any other type of cooking oil (I used blood orange olive oil)

3 eggs

2 very ripe bananas, mashed (about 1 cup)

1/4 cup honey (I used a local honey, Round Rock Honey)

Handful of white chocolate/dark chocolate chips (optional)

  1. Preheat Oven to 350°F/175°C.  Line muffin pan with paper liners or grease pan.
  2. Using a whisk (fork is a good stand in), blend “dry” ingredients (baking soda, salt and flours) in a medium mixing bowl.
  3. In a separate bowl, mix “wet” ingredients together (oil, eggs, mashed bananas, and honey).  Add the combined “wet” ingredients to the “dry” ingredients.  To make sure the batter is thoroughly blended, use an electric mixture.

    Combined Ingredients

    Combined Ingredients

  4. Stir in chocolate chips.
  5. Using a 1/4 cup measuring cup or a small ice cream scooper,  fill muffin cups to 1/2 to 2/3 full.  This recipe was enough to fill 10 cups of my muffin pan.  I filled the other 2 cups with water measured to the same level so that the muffins would evenly brown in the oven.
  6. Bake for 20 minutes, or until sides and top are browned and toothpick inserted in the middle of the muffins comes out clean.

    fresh from the oven

    fresh from the oven

  7. Let cool in the pan for 5 minutes and then transfer to cooling rack to finish cooling.



  8. To store, cover and refrigerate for up to a week (if they last that long) or freeze for up to a month

These muffins are great warmed up and topped with a little coconut butter, real butter, almond butter or even a drizzle of olive oil.  Serve with a warm cup of hot chocolate, tea or coffee and a side of fruit.  

My children loved them as their after school snack and again for breakfast this morning.