Tag Archives: Chocolate

Life Is Just a Bowl of Cherries

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Or in our case, it’s a bowl of chocolate-covered cherries. In smoothie form. If the idea of plump cherries diving into a bowl of decadent chocolate isn’t enough to make you smile about life for a second, then you should probably just give up on this recipe now. But if you’re like me, and love the idea of a super secretly healthy treat appearing as a great big bowl of rich cherries and chocolate, then stick around.

This recipe is great used as a substitution for dessert, a really great sweet snack in the middle of the afternoon, or if you just want an excuse to eat chocolate covered cherries for breakfast. Whatever floats your boat! I enjoyed a huge bowl of this stuff after I came home really hungry from an event I went to. I topped my smoothie with a huge dollop of Greek Yogurt (what a shock, right?), and some sliced cherries. The blend of textures and flavors added great dimension to the smoothie. Finding the fresh cherries that began to sink into the melting mess of smoothie and yogurt was like scooping out the biggest cookie chunks in a pint of cookies ‘n cream ice cream. You know that feeling, right?

I highly recommend this as a decadent smoothie treat. It tastes heavier than some smoothies, but the ingredients are super healthy and light, meaning that this is definitely a guilt-free bowl of goodness. Feel free to sip the smoothie out of a glass like a normal person, but I’ll go right on ahead and eat this smoothie out of a bowl.

Here’s the recipe for this chocolate-covered cherry smoothie. I hope that life is as awesome as a bowl full of chocolate-covered cherries for you always!

Chocolate-covered Cherry Smoothie
Ingredients
(Makes 1 smoothie)
1 cup cherries, pitted and sliced in half
2 tablespoons cocoa powder
1 cup unsweetened vanilla almond milk
Ice
Optional: 1 tablespoon (or more) sugar, or sugar substitute
How To
1. Combine everything in a blender. Blend it all up and pour into your favorite glass or bowl.
2. Have fun with toppings – add some fresh cherries to the top, a squirt of whipped cream, some yogurt, granola, or oats. Enjoy!!

I hope you’ve all been enjoying the drink recipes all week! To see a list of all the recipes with images, check out my new drinks page I created. Hope it helps you keep track of your favorites!

Snacker Day Saturday: 5/26

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Alright, alright. You caught me.

I can’t get enough peanut-butter and chocolate in my life.

Every week I try to think of some new flavor combination for a snack that will really surprise your taste buds. But if we take a look back real quick, here are all of the snacks I’ve come up with: Peanut Butter Chocolate Banana Pretzel Bites (the title’s a mouthful, but the snack is easy to pop in your mouth), Frozen Orange Slices, Chocolate Peanut-Butter Bars, Oven-baked Squash Chips, Peanut Butter Bars, Sinless Cinnabon Rolls, and  Healthy Chocolate Cake . That’s 4/7 snacks that involve peanut butter and chocolate. And, I’ve done it again today.

There’s something irresistible about the semi-salty taste of creamy peanut butter mixed with the rich tones of chocolate. I know that eating Reese’s 24/7 isn’t exactly the healthiest though, so I usually try to get my fix of this addictive combination in more nutritionally sound ways (note, I said try). Today’s snack mixes fiber-filled, naturally sweet fruit with protein-packed Greek Yogurt (I know, surprise, surprise). I packed the Greek Yogurt with peanut butter, a smattering of good-for-you nuts, and a drizzle of chocolate that’ll make any of you pb&choco lovers out there swoon.

I’d recommend making this snack in large batches. Actually, make it in quadruple-billion extra-large batches. So what if ‘quadruple billion’ isn’t a feasible number…it’s how much you’ll want to eat of this stuff. And really, it takes 2 hours to make, so I highly recommend making a bunch while you’ve got the oven on for that long. This snack is just one more excuse to hang out with your family on a sunny afternoon or invite a bunch of friends over for a barbeque. Oh wait- you’re probably already doing that this memorial day weekend! So go right ahead and use this recipe as a fun snack or healthy dessert. Everyone will thank you for it with huge chocolate-covered smiles on their faces. The recipe below serves one – mayyyybeeeeee two people (if you’re not a hungry snacker like I am) so keep that in mind when you’re making portions.

Apple Chips
Ingredients
1 apple
How To
1. Preheat oven to 250 degrees. Slice the apple as thin as you can, getting rid of seeds and stem as you cut.
2. Spray a cookie sheet with cooking spray and lay the apple slices out on it. Cook apple slices for 2-2.5 hours, flipping them about halfway through. Before eating, let the slices cool for like three minutes so they get crunchy.
Loaded Peanut Butter-Chocolate Dip
Ingredients
1 5oz. container plain greek yogurt
1 tablespoon peanut butter
4 or 5 nuts (I used a mix of almonds, macadamia, and cashews)
Chocolate sauce (such as Hershey’s syrup)
How To
1. In yogurt container, mix peanut butter in until the two substances are combined.
2. If plating the dip, go ahead and pour the yogurt into a small dipping cup or onto a plate at this point.
3. Crush up the nuts (or cut them up with a knife) and sprinkle all over the top of the dip. Then, swirl chocolate sauce on top.
4. Grab an apple chip (or a handful), and dunk them into pure bliss. Trust me, your taste buds will love you for it.

Need a little reading snack to keep you from shoveling these chips ‘n dip faster than chocolate melts on a hot summer day? Thought so. Today, I suggest reading “The Life You Save May Be Your Own” by Flannery O’Connor. I love reading O’Connor because her writing is unexpected and eerily beautiful. It resonates within every reader even though the subject matter sometimes seems too strange to be related to life as we know it. In this story set on a farm, a strange man comes to town and well, things happen. I highly suggest reading it, not only because you’ll be dumbfounded by the end, but because O’Connor writes about nature in a way that is almost unparalleled by anyone else. I love the way she uses nature in figurative imagery to project what she is trying to say.

With that said, enjoy your snacks of literature and food and have a wonderful weekend with family and friends! Try not to eat too much of this dip over the long weekend.

Oh, who am I kidding? Go ahead – stuff your face with this snack! It’s healthy!

Snacker Day Saturday: 4/21

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Snacks come in handy when you’re hiking.

I only know this because some of the most rewarding moments spent hiking are when you reach the top of a mountain or the mid-point of a trail, or a lookout and have the chance to rest for ten minutes or so and indulge in a treat. Snacks are also useful if you’ve walked for so long you feel like your feet are about to fall off and your stomach is growling.

Andrea is going hiking this weekend so I thought I’d surprise her and try to create my own bars so she could bring them on her trip with her. I’m usually not a huge fan of bars (I’d rather sit down for a real meal), but on the trail this just isn’t possible. So I did what I could to make three different flavors of bars for her to take into the wilderness for snacks this weekend.

I made chocolate peanut-butter, plain peanut-butter (both of these flavors also have variations that include chocolate chips), and…..drumroll please…..GINGERBREAD! I know, I know, some of you think that gingerbread isn’t ‘in season’ right now, but I’ll explain my rationale.

I’m not sure if I’ve confessed this or not before, but I’m a fan of listening to Christmas music almost year round. Note, I said almost. I usually take a break of a month or two and then crank up the frosty tunes starting in about June.  Last year my family moved houses and because it was summer and I had nothing else planned, I decided to physically “move” myself from one house to the other by walking. I set out on a nearly 15 mile journey from one house to the other with a water bottle in hand and speakers in my ears. To combat the above-100 degree heat, I thought it would be smart to listen to some Christmas music. So I did. The whole way. And even if the music didn’t really cool my body down at all, it put a pep in my step the entire walk.

Today I went on a walk with my iPod on shuffle and a Christmas song popped up. As soon as it did, I knew that today was the day to deck the halls. I did by coming up with this gingerbread flavored bar that would make even the grinch happy. So, without further ado, whip out your food processors and Christmas jams and let’s get snackin’!

Snacker Bars are Comin’ To Town

Peanut Butter Bars
Ingredients
1 1/2 cup peanut butter puff cereal
3 dates (pitted and sliced in half)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
How To
1. Put all ingredients in a food processor and blend until all ingredients meld together into one ball or until the consistency reaches the point that you can easily put the batter in your hands and make a cohesive ball.
2. Shape the batter into whatever form you’d like or see below for a variation!

Peanut Butter Chocolate Chip Bars
Ingredients
1/2 of batter from above
1 1/2 tablespoons chocolate chips
How To
1. Split the batter above in half with a knife. Leave one half as plain peanut butter bars and mix the other half of the batter with chocolate chips.
Chocolate Peanut Butter Bars
Ingredients
1 1/2 cups peanut butter puff cereal
3 dates (pitted and sliced in half)
1/4 cup cocoa powder
1 tablespoon agave
1/2 teaspoon vanilla
1/4 teaspoon salt
How To
1. Put all ingredients in a food processor and blend until all ingredients meld together into one ball or until the consistency reaches the point that you can easily put the batter in your hands and make a cohesive ball.
2. Shape the batter into whatever form you’d like or see below for a variation!

Chocolate Chocolate Chip Peanut Butter Bars
Ingredients
1/2 of batter from above 1 1/2 tablespoons chocolate chips
How To
1. Split the batter above in half with a knife. Leave one half as plain peanut butter bars and mix the other half of the batter with chocolate chips.

Gingerbread Bars

Ingredients
1/2 cup mixed soy nuts and pumpkin seeds
1 packet vegan maple instant oats
1/2 overflowing tablespoon molasses
1 tablespoon agave
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
How To
1. Put all ingredients in a food processor and blend until all ingredients meld together into one ball or until the consistency reaches the point that you can easily put the batter in your hands and make a cohesive ball.
2. Shape the batter into whatever form you’d like! (I suggest gingerbread men).

Now that you’ve got your hands on these bars, I’m sure that your brain is hungry for some reading material. Good thing I’ve got a little snack to appease your intellectual side. It’s a story called “Christ, Their Lord” by Stacey Richter and you can find it in the Best of Tin House Stories published in 2006. It’s an energetic story packed with strange happenings that all center around Christmas, which is why I thought it would be perfect for this snacker day that I’ve packed full of Christmas references and stories. I hope you enjoy this slightly different and artistic take on Christmas that Richter uses in order to convey the complex relationship that the main characters are involved in.

Happy snacker day to all, and to all a good day!

Quinoa Cookies

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I love when desserts are deceptively healthy.

Deceptively healthy?

I’m sure you’re asking yourself if you just read that right. The answer is: you did. Trust me, I love my desserts. If you put a bowl of ice cream in front of me, I’ll make it disappear in a matter of minutes. Chocolate cake? I’ll scarf it down. Cheesecake? Check. Pie? Gone. Brownies? Finished within seconds.

But I don’t necessarily always love how these desserts make me feel after eating them. I hate the feeling of being in a “sugar coma” for hours after indulging in a treat, so I’ve started making little swaps here and there to add a little nutrition to my sweets. I’ve made chocolate cake that’s entirely healthy, soft-serve ice cream by blending a banana in a food processor, made mousse using tofu,  and exchanged apple sauce for sugar in a bunch of recipes that I’ve sampled.  There’s nothing better than digging your spoon into a chocolate concoction that resembles a lava cake and knowing that you’re treating your body right by doing so.

That being said, I believe that everything can be enjoyed in moderation, so I’m not giving up old-fashioned butter ‘n powdered sugar frosting anytime soon!

Today I’m sharing with you a recipe that comes from the creative culinary endeavors of my friend Andrea who you might remember meeting a couple weeks ago in her guest post (she’s also starred on this blog in several other baking posts if that gives you any indication of her talents in the kitchen). I got a text from her today asking me if I wanted to attempt helping her create some sort of quinoa cookie. Of course, I said yes.

She got to work baking as we made dinner, quickly throwing together banana, chocolate, quinoa, and almond meal to whip up an irresistible batter. The ingredients mingled as we dined and then Andrea put the finishing touches on the mix after dinner. This is the recipe she came up with, and it’s outrageously delicious. Also, these cookies are so healthy they could almost be considered a superfood. Your mind and body can feel good about eating this treat!

In honor of the 100th anniversary of the Titanic, the fact that Andrea loves Leo and the Titanic movie, and the fact that it’s hard for me to get these cookies out of my hands, I’m naming them “Never Let Go Quinoa Cookies”.

Never Let Go Quinoa Cookies

Ingredients

1/2 cup uncooked quinoa

1 banana

1/8 cup apple sauce

3/4 bar of chocolate

1/4 cup + heaping 1/3 cup almond meal

1 teaspoon cinnamon

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder (+water)

A pinch of salt

How To

1. Cook the quinoa according to package directions. Transfer cooked quinoa to a bowl and let it cool while you assemble the other ingredients.

2. Mash a banana very well in a medium mixing bowl. Add apple sauce, and quinoa. Preheat oven to 350.

3. Break chocolate into small chunks using a knife. Mix into mixture above. The chocolate should melt upon contacting warm quinoa, but if it doesn’t, pop the mixture into the microwave for a few seconds to melt the chocolate into the other ingredients.

4. Add almond meal, cinnamon, vanilla, and salt. Stir well.

5. In a small bowl or measuring cup, mix 1 teaspoon baking powder with a little bit of water and let the mixture fizz. Then add baking powder mixture and baking soda to the batter. Stir well.

6. Grease a cookie sheet and scoop batter onto the cookie sheet using a small spoon. Put the cookies into the oven for 20 minutes at 350 degrees, checking them to make sure they don’t burn. If you’d like a crispy exterior to your cookie, let the cookies broil on high for 1-4 minutes (depending on the strength of your oven and your desired level of crispiness). Be CAREFUL if you use the broil function on your oven.

7. Once your cookies are baked, take them out of the oven and enjoy a wholesome treat!

These cookies are great for dessert, as a snack, or even as breakfast! They’re packed with healthy ingredients that will fuel your body all day long. Try dunking them in some coconut milk for an extra rich snack packed with healthy fats. Thanks, Andrea for a great recipe!

Popping the Question

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Engagement? Nah.

I have a better question to pop.

What should we eat for dessert?

This is a question that Andrea and I pondered after finishing delicious meals. We sat in our dining room and visions of sugar-plums danced in our heads. Actually, I lie. Visions of anything chocolatey danced through our heads.

We began throwing out ideas: brownies, cupcakes, a banana creation. You know, the usual. But we just weren’t feelin’ it. Instead, we made something more perfect than we ever could’ve envisioned. Something salty and sweet. Something vegan. Something different but irresistible.

Okay, okay, I’ll get to the point and ask you, what should you eat for dessert?

This.

I’m going to pretend I can tell fortunes for a second and go ahead and let you know that this is in your future. The ingredients are simple, the taste is out of this world, and it’s the perfect food to snack on, enjoy for dessert, and share with friends. Andrea and I think so, and we know you will too.

And if this picture hasn’t convinced you to go ahead and try making this popcorn, maybe this little song about it will encourage you to do so.

Pop! Goes the Popcorn!
(sung to the tune of Pop! Goes the Weasel)
A half a cup of yummy kernels
Half a cup of chocolate
That’s what you need for this treat
Pop! Goes the popcorn!

Don’t worry, I won’t quit my day job to start a song-writing career, but the punniness of the song was too much to resist. So, without further ado, here’s the recipe to our popcorn concoction!

Caramel Chocolate Popcorn

Ingredients

For the popcorn:

1/4 cup of popcorn kernels (or 1/2 cup of popcorn kernels, depending on how much you want the popcorn to be coated)

1-2 tablespoons oil

1/2 teaspoon salt

For the caramel sauce:

1/2 cup xylitol

1 teaspoon agave

For the chocolate drizzle:

1/3 cup chocolate chips

How To

1. In a small pan, combine xylitol and agave. Stir for 5-8 minutes over medium heat, watching it carefully. Take off the burner when it becomes a beautiful caramel color. At this point, it will be really liquidy so pour the contents of the pan into a small bowl and then place it in the fridge. For more instruction, go to this blog which is where I found the recipe. Thanks, FoodieFiasco!

2. While the caramel starts to get a bit more gel-like, start popping the popcorn. Add 1-2 tablespoons oil (or enough to lightly coat all kernels) and the kernels to a large pot. Ensure that you put a lid on the pot before you begin attempting to pop the kernels. Heat over medium-high heat until most of the kernels have popped. Transfer the popcorn to a bowl.

3. Put chocolate chips into a microwave-safe bowl and microwave them for 45 seconds. At this point, check them and stir. If they are fully melted at any point during this process, drizzle the chocolate onto the popcorn. If they aren’t completely melted, put them in for 15 additional seconds and then check them again. Repeat process until you get melted chocolate. Ensure that you don’t burn the chips-this can happen easier than you might think!

4. Grab the big bowl of popcorn and sprinkle 1/2 teaspoon salt on it. Then, drizzle chocolate all over the popcorn, mixing as you do it. After that, drizzle the caramel and continue to mix. Mix popcorn carefully (as not to break too many pieces) and then let it sit for a little bit while the chocolate hardens. Or, if you’re like us, start eating popcorn by the spoonful while it’s still warm. If your chocolate isn’t hardening, you can go ahead and pop the bowl into the fridge for 10 minutes. The popcorn won’t get stale and the chocolate will firm up.

5. Dig into this treat!! Hope you love it as much as we do!!

Snacker Day Saturday: 3/17

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As you might be able to gather from the title of this post, I’m beginning a new weekly feature on digintobooks. If you’re anything like me, Saturdays are usually packed doing all the fun things you’ve waited to do all week (don’t worry, I’ll keep it a secret if you’ve been on Pinterest all week gathering up craft ideas to do on Saturdays, or if you’ve been emailing friends while at work with fun outing ideas to add to your weekend to-do list). On Saturdays I usually find myself on adventures with friends. Sometimes getting an hour or two to just put my feet up and relax isn’t an option – nor do I want it to be one. Because of this, I find myself craving great snack solutions to keep me going through long hours of shopping, taking nice walks outside, or dancing until my feet feel like they’re going to call off.

From now on, I’ll be offering you a snack idea to nourish both your mind and body. How is this possible? I’ll be feeding your tummy by sharing one of my recipes for food, and then offer you a little tidbit of literature to keep your intellectual side satisfied until you’re able to really sit down and read or write or go back to work. Hopefully this sounds like a nice Saturday treat to you, because I’m really excited about sharing these little opportunities for you to pause and rejuvenate during your Saturday – or any day of the week for that matter!

So go ahead, have a Snacker Day Saturday today on me! Here are the recipe and reading snacks that I want to share today:

This snack is one that is so secretly healthy I often make it for dessert. And by often I mean I make it almost every night for myself. I mean, who would turn down a banana turned into chocolate cake? Not me.

All you need for this delectable creation is a banana, baking powder, cocoa powder, and a little bit of water. With a little abra-cadabra and a wave of a wand, this pile of mush turns into a personal piece of chocolate cake that’s so moist and gooey you could almost call it chocolate lava cake. Yum.

Before you drool on your keyboard anymore, I’ll go ahead and give you the recipe. After all, it is Saturday! You’ve got to get to work making this and get to all the other projects you’ve got going on.

Healthy Chocolate Cake for One

Ingredients

1 banana

1/4 teaspoon baking powder

1 tablespoon water

4 tablespoons cocoa powder

Sugar to taste (sugar is not necessary in this recipe at all because of the sweetness of the banana, but if you want to throw in a couple teaspoons, it can’t hurt)

How To

1. Preheat your oven to 350 degrees.

2. Peel the banana and break it into a few pieces. Put the banana pieces into a small bowl or and mash well with a fork. The smoother the banana is, the smoother your cake will be.

3. In a separate small bowl, mix the baking powder and water. Let the baking powder fizzle and rise. When it has slowed down as far as fizzling and popping go, mix it in with the mashed banana.

4. Mix the cocoa powder into the mashed banana mixture and stir well. The batter should be very similar to that of cake batter and should smell so deliciously chocolate that you want to lick it out of the bowl. Try to resist temptation.

5. Spray down a small ramekin or mini casserole pan with cooking spray. I use these neat little flower shaped ceramic baking tools I got at Pier 1. Pour the batter in.

6. Bake the personal serving of cake for about 15-20 minutes, or until the top looks very cake-like. The middle may be a teeny bit batter-y but if you’re into chocolate lava cakes or delicious hot batter this shouldn’t bother you.

7. Take the pan to a comfy chair, and get ready to read!

Today I’m posting a link to a website that you may not be familiar with. I interned with the literary magazine The Missouri Review last summer and thoroughly enjoyed it. The caliber of work published by that magazine is phenomenal, the staff insightful and experienced, and the overall magazine something that I’d look into subscribing to. They even have audio recordings of each piece and an online version for the more tech-savvy among us.

This summer I specifically worked on a project called textBOX. It’s an online anthology of some of the best pieces that The Missouri Review has ever published. Today I encourage you to sit down with your deceivingly healthy chocolate cake, and read through some of the pieces. They’re so good that you may just have to make yourself another piece of cake to go along with it.

“Lovely, Dark, and Deep”

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Do any of you know who wrote that line? I’ll give you a hint of what the scenery looks like…

Snowy woods. Robert Frost seems to have an innate fascination with slumbering birches and pines when they’re being coated by blankets of fluffy, white powder. And who doesn’t? The feeling of standing outside while it snows is a special one. The world almost seems quieter in a way, as if everything is dimmed by the snowfall. However, although I think that snow is something magical in itself, I certainly haven’t written a series of poems about how this makes me feel, let alone write poems that have been included in The Norton Anthology of American Literature.

Robert Frost has the ability to illuminate nature through his poems. Through carefully selected words and meticulous examinations of various natural phenomena, he weighs the importance of humans on nature and also offers comparisons of how life parallels the natural world that we live in. For example, in his poem “Nothing Gold Can Stay”, he beautifully and simply says that the best moments in life are finite, just as the changing colors of leaves. While leaves may be most attractive while they are newly gold, they quickly change and then drop from the tree. Frost compares this to life and the seasons of change that all of us experience.

As I mentioned before, one of Frost’s favorite images in nature is that of a dark, snowy night. In his poem “Birches”, he uses trees bent over from the weight of ice in comparison to those bent over because of the playfulness of young boys to demonstrate how within nature there is an inherent presence of innocence. Frost expresses admiration for people who let their imaginations run wild in nature by flinging themselves off of branches and learning to properly ride a tree. Within these passages that explain innocence, Frost also explains a lament at the loss of such quality. Frost includes a loaded passage in which he describes the intricacies of a field of birches that have been hit by an ice storm. He explains that there are such “heaps of broken glass to sweep away / You’d think the inner dome of heaven had fallen” and that even “Years afterwards, [they trail] their leaves on the ground” (Frost, 12-13, 18-19). This specific and thoughtful description of the long-term effects of natural events show that while Frost is concerned with answering fundamental life questions, he is also deeply involved in understanding nature.

The poem that really got me thinking (even though all of Frost’s poems did), was “Stopping by Woods on a Snowy Evening”. In the poem, Frost describes himself stopping in the middle of the woods while riding his horse just so he can look out at the snow falling on the trees. The poem has a melancholy tone to it, perhaps because of the bleak way that Frost views his “promises to keep” to the world (13). He seems to enjoy the stillness of nature and the peace that the “easy wind and downy flake” of the snowfall bring to him, which show that he is more comfortable and content in the natural environment than he is in the ‘human’ world where he is met with obligations and responsibilities to others (12). Although the entire poem is beautiful (I recommend that you look it up and read the whole thing), the last stanza is particularly powerful:

The woods are lovely, dark, and deep,
But I have promises to keep,
And miles to go before I sleep.
And miles to go before I sleep.
Robert Frost, “Stopping by Woods on a Snowy Evening”, 13-16

These lines, especially with the repetition of the last line at the end are almost haunting in a way. Within a few, small words, Frost manages to convey his complex love for the woods and nature by personifying them in such an eerie and beautiful manner. In addition, he is able to express his dissatisfaction with the world and his obligations within the last three lines. By stating twice that he has many more miles to travel, it is as if he is affirming to himself that he must not stay in the woods all night. While he desires to stay alone in the woods and watch the snow fall (perhaps to his own peril), he recognizes that he has obligations to others and uses this as motivation to carry himself away from the snow-capped trees and branches that captivate him.

While reading this poem, I got the inspiration to make something “lovely, dark, and deep”. What is it? A decadent vat of chocolate-peanut butter mousse. It’s a rich dessert but far less mysterious ingredient-wise than the woods described in Frost’s poem. So, without further ado, here’s the recipe for the chocolate mousse (twigs optional!).

Chocolate-Peanut Butter Mousse

Ingredients

1/2 block silken tofu

2 tablespoons cocoa powder

1 teaspoon vanilla extract

2 tablespoons natural peanut butter

2 tablespoons vanilla almond milk

A pinch of salt

1 tablespoon agave

1 tablespoon sugar

1/4 of a banana

How To

1. Robert Frost probably could’ve managed making this mousse while sitting on his horse in the middle of the woods. That’s how easy it is. Dump all ingredients into a food processor and blend until they are well mixed and the mousse is creamy.

2. Go watch snow fall or stand in the woods or something while the mousse chills in the fridge for an hour or two.

3. Dig into the mousse! I hope you find it as lovely as Frost found the snow-covered forest!!