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Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Paleo Chocolate Peppermint Mousse Parfaits with Coconut Whipped Cream

Paleo Chocolate Peppermint Mousse Parfaits with Coconut Whipped Cream

‘TIS THE SEASON FOR EVERYTHING THAT MAKES MY HEART SING Oh. My. God. It is finally my favorite time of the year..Christmas! Yeah, I really don’t care how basic that makes me—it literally is my jam and always will be. Who’s with me? I will be sharing my favorite holiday recipes all month long so stick around. Kicking it off with these Paleo Chocolate Peppermint Mousse Parfaits.

Can we just pause to grace these beauties for their ability to be so clean in ingredients, flavorful and satisfying?

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A layer of my rich chocolate cake + peppermint chocolate mousse made with Eating Evolved + coconut whipped cream made with Natures Charm  X2 all topped off with fresh pomegranate seeds and fresh mint leaves FTW

Also, I know that lately I haven’t been writing as much as I had hoped I would for blog posts—some of my posts are lengthier than others. I am in the midst of wrapping up my Fall semester and currently am taking finals this week. Anywho, forgive my lack of thoughts on my posts(hey, they will only come 2 weeks out of ever 4 months ;) ) —but the recipes I’m developing are still fire!

Hope everyone had a wonderful holiday! Lets get to the recipe!


Paleo Chocolate Peppermint Mousse Parfaits with Coconut Whipped Cream

Servings: 8

Prep Time: 40 minutes

Bake Time: 35 minutes

Total Time: 1 hour 15 minutes

*SEE RECIPE NOTES AT THE END*

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Ingredients:

For the chocolate cake:

Dry Ingredients:

  • 1 1/2 cup almond flour 

  • 1/3 cup tapioca flour 

  • 3/4 cup natural unsweetened coco powder 

  • 1.5 tsp baking soda 

  • 1/2 tsp fine sea salt

Wet Ingredients:

  • 4 large eggs. room temperature 

  • 1/2 cup unsweetened cashew milk (or any other nut milk)

  • 1 1/2 cups coconut sugar

  • 1/2 cup coconut oil, melted and cooled 

  • 1.5 tsp vanilla extract 

  • 1 cup freshly brewed coffee, hot

For the chocolate peppermint mousse:

  • 8 ounces dark chocolate (I used about 3.5 Eating Evolved Signature Dark Chocolate)

  • 1 can coconut heavy whipping cream, solid*

  • 1/2 cup coconut cream, solid*

  • 1/2 tsp peppermint extract

  • 1/4 tsp vanilla extract

For the coconut whipped cream:

  • 1 can coconut heavy whipping cream, solid*

  • 1 tsp vanilla extract

  • 1-2 tablespoons powdered coconut sugar (or more to taste) (optional, helps form a more structured whip)

Additional:

  • pomegranate seeds, for garnish

  • fresh mint leaves, for garnish

  • nuts or any other topping your heart desires

Directions:

For the chocolate cake:

  1. Preheat the oven 350 degrees F and grease two 9 inch cake pans with coconut oil and set aside.

  2. In a medium mixing bowl whisk the almond flour, tapioca flour, cocoa powder, baking soda, and sea salt until well combined.

  3. In a large mixing bowl, whisk the eggs, cashew milk, coconut sugar, coconut oil, and vanilla until smooth. Using a hand held mixer or stand mixer, slowly add in the dry ingredients and mix until well combined. Stir in the coffee. (The batter will be runny!)

  4. Divide the batter evenly between the prepared cake pans. Transfer pans to the oven and bake for 22-35 minutes, depending on size, or until a tooth pick is inserted and comes out clean.

  5. Cool cakes completely, about an hour. Then level by using a cake leveler or a simply cutting with a knife evenly across. Set aside.


For the chocolate peppermint mousse:

  1. Break the chocolate into pieces and place in a bowl. Heat the whipping cream in a small saucepan over medium high heat until just beginning to steam. Pour the whipping cream over the chocolate and whisk together until well combined (it will be creamy—about 1-2 minutes). Allow to cool for about 10 minutes.

  2. Add in the peppermint and vanilla extract, whisking until well combined.

  3. With a hand held/stand mixer cream in the 1/2 cup of coconut cream with the chocolate mixture. (if your mousse isn’t thick enough read my notes* or plop the bowl in the refrigerator for 15 minutes and whip it up with a mixer. OR you can add more solid coconut cream)

  4. Adjust flavor of mousse accordingly (peppermint extract is very strong so I tend to avoid using too much, but if you REALLY love its potency, have at it and use more!)

  5. Store in refrigerator until ready to assemble. When ready to assemble, take a large ziplock bag (or piping bag with tip of choice) and cut a whole in the bottom corner. Scoop the mousse into the ziplock bag to make it easier to apply the mousse layer.

For the coconut whipped cream:

  1. Combine all of the ingredients into one medium sized mixing bowl and beat over medium high speed with a stand or hand held mixer for 5-7 minutes until the coconut whipping cream holds stiff peaks.

  2. Store in refrigerator until ready to assemble. When ready to assemble, take a large ziplock bag (or piping bag with tip of choice) and cut a whole in the bottom corner. Scoop the whipped cream into the ziplock bag to make it easier to apply the cream layer.

For assembly:

  1. Take the bottom base of your parfait dish and with a knife, cut circle rounds in cake sponge. Make two for every parfait glass. Place the chocolate cake round in the bottom of the parfait glass.

  2. Pipe the chocolate peppermint mousse over the tops of the cake.

  3. Now pipe a layer of the coconut whipped cream.

  4. Repeat steps 1-3, once more.

  5. Garnish with fresh mint leaves and pomegranate seeds! Store in fridge.

Enjoy XX!

* RECIPE NOTES: *

  1. Coconut cream can be tricky, but have no fear because I have tried all the tricks and I’m hear to tell you what you may NOT want to hear—refrigeration is the key to achieving a successful cream. I suggest refrigerating your coconut creams for 24-48 hours. The longer, the better the results. I know it’s annoying, it totally used to deter me from experimenting with the ingredient. Next time you are at the store, stock up on them and have them on hand so when a craving strikes, you don’t have to wait hours to get the fix :)

  2. Secondly, brands—this is not sponsored, just an honest opinion because it took me forever to find a reliable coconut cream brand (especially since that ish isn’t cheap) and if I can help just one person not waste $4 every time they get a dud can. SO I

  3. highly suggest Native Forest Coconut Cream (tiny little can found at Whole Foods) and for the heavy whipping cream I recommend Nature’s Charm Coconut Heavy Whipping Cream! All wonderful products that will never disappoint!

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