Make No Bones About It We're Vegan

Sunday, October 14, 2012

Dessert Parfait Recipes as Promised to Go With MoFo12

RECIPES FOR MOFO 12 (find story there)

espresso mocha cupcake, with double fudge mousse, and coconut creme

Espresso Cupcake can be easily made xgfx by exchanging flour and adding xanthan gum

1 C Rice milk
1 tsp apple cider vinegar
3/4  C agave
1/4 C canola oil
1 tsp non- alcoholic vanilla
1 C unbleached flour
1/3 C dark chocolate cocoa powder
2 1/5 T instant espresso
3/4 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 and line a jumbo muffin tin with paper liners.
Whisk the rice milk with the vinegar in the bowl of your mixer. Add agave, oil, extract and espresso powder and beat until frothy.
In another bowl sift together flour, cocoa, baking soda and baking powder. Add to wet ingredients. Make sure you scrape down the sides. Pour into liners. Sometimes this only makes about 5 Cupcakes but hey they are big so it's really okay.
Bake for about 30 minutes, switching racks halfway through baking time.
Let cool on rack. After ten minutes remove cupcakes from tin and let cool completely.

Double Fudge Mousse

1 box of silken tofu
1.5 T of  can of coconut oil hardened
1/4 C cocoa powder
2 T agave
1/2 packet of stevia
1/2 C vegan chocolate chips melted (either in a double boiler as I do or you can nuke them)

Place first two ingredients in food processor and mix until smooth. Add next three ingredients and process. Lastly, add melted chocolate chips and blend well, scraping down sides of processor in between. Set aside.

Whipped Coconut Creme

1 14 oz. can of very cold coconut creme
1 T agave or stevia

tip: I usually freeze my hand beater whisks for about ten minutes before making this.
Scoop out coconut creme into large mixing bowl. Whip to soft peaks and fold in sweeteners.

 tip: Easy way to sterelize mason or canning jars. Preheat oven to 225 degrees.Remove lids and rims from jars. Spread out jars and lids and rims on cookie sheet and heat for 10 minutes. Remove promptly.

Cut cupcake horizontally in half and then mush into mason jar. Follow with a layer of mousse, and then a layer of coconut creme. Continue to layer, making the top layer coconut creme.

This was the fancy ass jacked up cousin of a devil dog. Enjoy!


  1. I am so glad you posted the recipe, and so sad you didn't take a picture of your popcorn for the Chopped thing! You are one busy little bee, getting up into mason jars and interviews and getting around this blogosphere as fast as you do! Looking forward to the rest of the month!

  2. Thanx for coming on over VA.
    Hahah backatcha. hey is that popcorn swept up yet?

  3. those are some happy happy jars

    1. I know, Laura thank you, the jars were doing the happy dance :)

  4. These parfaits look great! I've made a very similar whipped cream. Doesn't coconut milk work so well! I love it!

    1. Thank you VeggieAmanda.Yes coconut creme takes vegan desserts to a whole new level.

  5. They are soooo good! Matt & I got a bit all over the seat of the car - try balancing hot coffee and yum with a giant purse on your lap!
    The cream is nice and airy. The chocolate is rich and both things just go together well!

    1. Oh no...I bet your car is all clean now. I'm glad you had something for the long trek home.
      So glad you enjoyed them. We had one when we got home later that night too.

  6. PS: I like that you use the 0 calorie sweetner!

    1. yeah, digging on the stevia. Been almost 100 percent off the processed stuff.

  7. I know you said it wouldn't mail well, but maybe we could try it, you know, just this once ;)

  8. Ha. The Stones song, "Shattered" keeps coming to mind.

  9. Yum!! Is it just me, or is everything cozier when eaten out of jars?