Hot Dark Chocolate

Twenty five degree weather calls for hot chocolate made with dark chocolate, almond and coconut milk with whipped coconut cream. 

Whipped Coconut Cream

 

2 (13.5-ounce) cans unflavored, unsweetened full-fat coconut milk

1 tablespoon pure vanilla extract

1/3 cup confectioners’ sugar

1 to 4 tablespoons coconut flour

 

Pour the coconut milk into a glass jar, cover, and chill for several hours, until the layer of cream has risen to the top and solidified. Chill a bowl and beaters of a hand mixer.

 

Drain off the clear liquid and transfer the cream to the chilled bowl. Beat the cream until thick and fluffy. Add the vanilla, then gradually beat in the powdered sugar and coconut flour, 1 tablespoon at a time, monitoring the flavor and consistency to suit your taste.

 

Transfer the coconut cream to a storage container, cover, and chill for 2 hours until the mixture firms. Serve chilled.

This recipe appears in my Filet of Soul: AfroVegan cookbook. 

Fall Cocktails

Rosemary Sangria
Rosemary Sangria

Cranberry & Rosemary Sangria with Blueberry Garnish

For fall entertaining, substitute white wine for red in your favorite sangria recipe and a dash of cranberry juice. Try a sprig of rosemary and a decorative toothpick with blueberries as garnishes. For the fruit, add you favorites or try apples with fresh cranberries.

Gluten-Free Strawberry Rhubarb Pie

Strawberry Rhubarb Mini Pie
Strawberry Rhubarb Mini Pie

Strawberry Rhubarb Mini Pie with Vegan Vanilla Ice Cream

I was going to share with you my recipe for strawberry rhubarb pie, but I came across this great gluten-free one from Melissa at Gluten-Free If You Please. Just substitute a yummy vegan crust from nutritionista Meghan Telpner and agave for honey in the tart wash. Enjoy!

Top off the mini pies with a scoop of vegan vanilla ice cream.

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