After mastering the art of vegan buttercream frosting a few months ago (which, by the way, acts entirely differently from traditional homemade buttercream frosting), I decided to try a new method. This time, rather than Earth Balance vegan butter spread, I opted for whipped coconut oil and lots and lots of dark chocolate.And for the…
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What an honor it has been to be inspired to revisit this recipe creation from June of 2013. An honor in that Tina Turbin of Paleo Gluten Free Recipes has selected not just this one, but this AND another to be a part of her latest and greatest cookbook creation. I’m thrilled. Take a look…
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Cupcakes used to be a really big deal. Beyond a little carry-along treat that may have accompanied a school child for a shared birthday celebration in the classroom, the little “fairy tale” cake rose to the top of the ranking foodie trends nationwide. Cupcake shops popped up all over the place – “Baby Cakes” in NYC and…
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So, it became Chocolate Mousse Coconut Shellies… An amazingly delicious, raw food, chocolate dessert. Easy right? I greatly hesitated posting this recipe, as I am tremendously embarrassed and mortified as the original photo quality following a few mouth watering bites of these divine dessert “shellies.” I also greatly struggled with developing a name for these…
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