Don’t be surprised if this dessert gets you a few extra smooches. While the chocolate mousse is delicious on its own, the extra flourishes make it truly special. Feel free to substitute any type of bean aquafaba if you don’t have a can of black beans on hand.
Don’t discard scraped-out vanilla pods—they still contain a lot of flavour. In airtight container, place the pod and 1/2 cup (125 mL) coconut sugar. Shake, and set aside for a week, shaking occasionally. Your patience will be rewarded with the loveliest vanilla-scented sugar to use however your heart desires.
Start by making chocolate mousse. Set heatproof bowl over saucepan of simmering water. Make sure bowl does not touch surface of water. Add chocolate to bowl and melt, stirring often, until smooth. Remove bowl from saucepan and set aside to allow chocolate to come to room temperature but still be liquid. This is important because warm chocolate will result in a grainy mousse.
Place aquafaba in bowl of stand mixer along with lemon juice. Whip on medium speed until stiff peaks form, about 10 minutes. Using spatula, fold melted chocolate into whipped aquafaba until well incorporated. Divide among 4 serving glasses or ramekins and refrigerate for at least 4 hours or overnight.
While mousse is chilling, make Hibiscus Oranges. In small saucepan, bring water almost to boil. Remove saucepan from heat, stir in tea, and steep for 10 minutes. Strain brewed tea into medium bowl and set aside to cool.
Using paring knife, peel oranges, removing skin and white pith. Chop oranges into bite-sized pieces. Add to cooled tea along with vanilla bean seeds and maple syrup. Stir to combine. Refrigerate for at least 1 hour.
To make Caramelized Cacao Nibs, place 1 Tbsp (15 mL) coconut sugar and water in small frying pan. Place over medium low heat and, stirring continuously, allow sugar to melt and become sticky. Once sugar has melted, remove frying pan from heat and stir in cacao nibs and remaining sugar until well combined. Transfer caramelized cacao nibs to sheet of parchment paper and allow cool completely. Break apart any cacao nibs that are stuck together and store in airtight container at room temperature until ready to use.
Spoon some marinated oranges and a little syrup over chocolate mousse. Garnish with a sprinkle of caramelized cacao nibs. Serve immediately.
This recipe is part of the Dinner For Me and You collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.