Chocolate Mousse with Cardamom Rose Coco Whip
Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Makes about 6 servings

For the mousse:
3⁄4 cup chia seeds
1⁄3 cup plus 1 Tbsp cocoa powder
2 pinches sea salt
2 1⁄4 cups (nut) milk of choice
1⁄4 cup plus 1 1⁄2 Tbsp pure maple syrup
1⁄2 tsp pure vanilla extract
1 1⁄2 cups semisweet chocolate chips
1 tsp orange zest
1⁄8 tsp ground cardamom

For the with coco whip:
1 (13.5 oz) can full-fat coconut milk, refrigerated upside down
2 Tbsp confectioners’ sugar
1⁄4 tsp rose water
1⁄4 tsp ground cardamom

For topping:
1⁄4 cup cacao nibs
1 Tbsp dried edible rose petals (stems and leaves discarded)

Directions:
For the mousse:
At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.

Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.

For the coco whip:
Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid. In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.

Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.

Order the Kale & Caramel Cookbook Click Here

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Lily from Kale & Caramel takes over thefeedfeed Instagram Stories to share her recipe for Vegan Caramel Chocolate Chia Mousse with Cardamom Coconut Whip from her new cookbook Recipes for Body Heart & Table!

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Coconut Bliss Balls:
1 cup raw cashews
1 cup pitted dates
1-2 tbsp water

Pulse in immersion blender for 1-2 minutes. Roll mixture into balls, and add / roll bliss ball into any additional garnishing you like (coconut flakes, cacao powder, chocolate chips, matcha - options are endless!)

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For more delicious Plant Based recipes by @inspiredbynick, be sure to check out his blog here!

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There’s no FOMO at this table - everyone gets a taste of everything with this super fun and colorful Nut Butter and Jam Snacking Board made with all of my favorite nut butters and jams from the Feedfeed Shop! Get creative putting together different NB&J finger sandwiches using components like Ground Up and Jem Nut Butters, Girl Meets Dirt Preserves, Kelly’s Jelly, and even a little heat with Stone Hollow Farmstead Hot Pepper Jelly. Then, have fun adding your favorite treats, some chocolate covered popcorn, and a dangerously delicious sweet and salty snacking mix to a huge board! And don’t forget whipped cream cheese (hello celery sticks!) and Nutella (hello potato chips and apples!) for dipping. 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It's finally Taurus season and we wanted to celebrate how sweet and sensational Taurus can be, so we made them a chocolate peanut butter board! Use your favorite candies and cookies, there's no such thing as "too much". If you (or the Taurus in your life) are allergic to nuts, you can use cookie butter instead! Happy Taurus season!

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Turning your oven to 350 degrees for 30 to 45 minutes in the middle of summer can be a daunting proposition. And yet, a sweet dessert rounds out a BBQ or picnic perfectly. Move beyond an ice cream sundae or fruit platter with these no-bake desserts.

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photo credit: @buttercreamblondie

Nutella Marscapone Cheesecake

A rich Nutella ganache is sprinkled with sea salt and spooned over an Oreo crust for this rich dessert. Boozy whipped cream tops it off. Get the recipe.

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photo credit: @thesuburbansoapbox

Red, White, and Blue Berry Tiramisu

Be sure to use a clear dish to show off the colorful layers in this no-bake tiramisu. Though we’re showcasing strawberries and blueberries here, use the freshest in-season fruit to adjust the flavors through the summer. Get the recipe.

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photo credit: @thesugarhit

Chocolate Crackle S'mores Cake

There’s no campfire required for this chocolatey cake that all the flavors that will take you back to camp, but with none of the mosquitos. Best of all, this cake goes from craving to table in 15 minutes. Get the recipe.

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photo credit: @bakingcharlotte

Lemon Cheesecake

This classic no-bake cheesecake is topped with an easy lemon curd for a pop of flavor—and color! Get the recipe.

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photo credit: @bakeritablog

Chocolate Peanut Butter Tart

This dessert is vegan, gluten free, and refined sugar free, so it’s basically healthy. Get the recipe.

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photo credit: @homecookingadventure

Strawberry Chocolate Tart

This chocolate ganache tart is a perfect base for your favorite toppings. Here it’s strawberries but use whatever is freshest near you. Get the recipe.

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photo credit: @wifemamafoodie

Chocolate Coconut Cream Pie

You had us at raw-brownie crust, but this vegan & gluten-free dessert just gets better the more you learn. Get the recipe.

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You guys, I made us a fancy cookie. I know. It’s exciting.

Did you ever eat French violet hard candies when you were a kid? I was obsessed with them. They usually came in these beautifully designed little tins. I think I was as much obsessed with the tins as I was with the candy itself. So when thefeedfeed + method asked me to come up with something inspired by method Home’s new wild violet fragrance, my mind immediately went back to that stash of violet hard candies hidden in a box beneath my bed.

When I was working on this cookie recipe I put the Wild Violet-scented hand soaps in every bathroom + the kitchen. I wanted to be inspired and I wanted this cookie to dazzle. And I while I was completely consumed with the scent, I was equally in love with the packaging. My hand soap has to be pretty…are you with me? Brooklyn-designer Rebecca Atwood designed the bottles and they are completely gorgeous (see the cookie photo!) & available exclusively at Target. I wanted my cookie to echo all of this: delicious on the inside and dramatic on the outside.

So let’s talk about this cookie… We start with a brownie-esque cookie base…a light crunch on the exterior and a chewy, lush interior. I went for loads of white chocolate. I’m not usually a huge white chocolate fan, but it completely works in here both taste-wise and visually. Then, I wanted the violet element. I tried violet syrups, candied violet petals…you name it I was shoving it into these cookies. None of the violet flavor shined through, until I ground up the violet candies and dusted the dough balls, just prior to baking. It added the perfect pop of color, flavor and crunch. During some of the testing I threw pistachios in the cookies. If you like nuts in your cookies, do it.

Bust out your jazz hands people, this cookie has hella personality.

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Before We Get Started:

Violet Candies. I love the ones that are the beautiful violet color as seen in the photos, but I have also seen them clear or white. If they are the latter color, make sure that they aren’t anise flavored. When crushing up the candy, take care not to grind the bits too small…you want to see some larger pops of violet in your cookie.
Chilling Your Dough. This dough is sticky when first made and benefits from some time in the fridge so that it’s easier to handle. Don’t skip this step.
Flour. I use both bread flour and all-purpose flour in this recipe. If you use 100% all-purpose flour your cookie will lack some chew + girth and may spread more while baking. If you use 100% bread flour, your cookie will be puffier than the combo.
White Chocolate. You can use chips or chopped up bars. If you use the latter, be sure to throw in all of the white chocolate dust left over from chopping. I love the streaks it puts in the cookie. And if white chocolate isn’t your bag, feel free to layer in more dark chocolate. It’s your cookie. Own it.

Let’s get our bake on…

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Salted Dark Chocolate Violet Cookies

Makes 2 1/2 Dozen Cookies

INGREDIENTS

8-ounces dark or semi-sweet chocolate, coarsely chopped*
¼ cup sunflower seed oil (or other light-flavored, neutral oil)
1/4 cup (1/2 stick or 2 ounces) unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs, room temperature
1 tablespoon real vanilla extract
1 cup all-purpose flour
¾ cup bread flour
¼ cup unsweetened cocoa powder (I used extra-dark cocoa powder)
2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon baking soda
2 1/2 cups chopped white chocolate (I used three 4-ounce chocolate bars; you could also use white chocolate chips)
1 cup pistachios, shelled (optional)
3 tablespoons crushed violets hard candies
1 tablespoon sea salt flakes, to sprinkle on top of the finished cookie (optional)

*This cookie was tested with both dark chocolate and semi-sweet chocolate. Use what you have available or your personal preference.

INSTRUCTIONS

Put the 8 ounces of semi-sweet chocolate, ¼ cup of sunflower oil and butter in a large microwave-safe bowl and microwave on high for 1 minute. Stir until the chocolate is smooth and doesn’t have any lumps. Do not overheat the chocolate. Better to pull it out with some lumps and stir until those are gone. *You could also use a double boiler if no microwave is available.
Add the brown sugar and granulated sugar to the chocolate mixture and mix until completely blended…really get in there and smooth things up.
Add the eggs plus vanilla and mix until everything is completely incorporated. Make sure to scrape the sides and the bottom of the bowl so that everything is well blended together.
In a medium bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda and salt.
Pour the flour mixture into the bowl with the chocolate mixture. Use a spatula and blend until just barely combined.
Add the chopped white chocolate and pistachios (if using) and mix in with as few strokes as possible.
Pull out a large piece of plastic wrap and dump the cookie dough into the middle. Wrap tightly, so that it is completely sealed, and place in the fridge for at least 60 minutes or up to overnight. Don’t skip this step as the dough will be difficult to handle if you do.
Preheat your oven to 375 degrees F. Make sure there is a rack in the top third of the oven. Cover a baking sheet with a silpat or parchment paper.
Grab about 2 tablespoons of cookie dough and gently roll it between your palms to create a nice sphere. Don’t be too aggressive…just a nice, gentle nudging in the right direction. Leave about 2 inches between each cookie. Your hands will get a little messy, fyi. Just punch on through and wash your hands after. Sprinkle each dough ball with a pinch of crushed violet candy. Save about 1 tablespoon of the crushed candy to sprinkle on top of the finished cookie.
Bake the cookies on the top rack in the oven for 11-12 minutes. They will appear to be underdone. That’s good. I really prefer baking one sheet of cookies at a time in the oven. If you do use two sheets in the oven at a time, rotate midway, top to bottom and front to back for even baking.
As soon as they’re out of the oven, sprinkle with the sea salt flake (if using) + the remaining crushed violet candy. If some of your cookies took on an odd shape whilst baking use the edge of your spatula to nudge them back into a nice circle.
Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack.
I hope you love these cookies! Be sure to tag @displacedhousewife #displacedhousewife so I can see your creations!!

*This post was sponsored by method Home + feedfeed. All opinions and thoughts are my own. A big THANK YOU to method Home for including me in their campaign! For more information on this new line of limited-edition fragrances, click here.

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It’s S’mores season! Whether you are gathered around a campfire or your backyard grill, Ghirardelli Chocolate Squares, make the perfect addition to your S’mores party!

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Let the different flavors of Ghirardelli Chocolate Squares spark your imagination and come up with new and fun ways to stack up epic, gourmet S’mores all summer long!

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Dark Chocolate Sea Salt Banana S'mores

makes 12

Ingredients:

12 whole graham crackers, broken in half (you should have 24 squares)

3 bananas, sliced

12 large marshmallows

1/2 cup almond butter

12 Ghirardelli Dark Chocolate Caramel Sea Salt Squares

Directions:

Toast your marshmallows over a campfire or a grill, until golden brown. Be sure to rotate your marshmallows every so often so that they cook evenly on both sides.

Meanwhile top half of a graham crackers with a Ghirardelli Dark Chocolate Caramel Sea Salt square and place them in a cool spot on top of the grill to warm the chocolate

Once your graham crackers are warm, remove from the heat and place a couple slices of banana on top of the chocolate. Once your marshmallows are toasted, set them on top of the chocolate. Drizzle with a bit of almond butter and sandwich remaining graham cracker squares on top.

Enjoy!

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Vegan Dark Chocolate Raspberry Layer Cake
Makes one 4 layer 6 inch cake

Ingredients

2 6 inch cake pans

Cake:

1 1/2 cups gluten free all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

Raspberry Filling:

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

Frosting:

1 1/4 cups mashed sweet potatoes*

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

Topping:

1 cup Driscoll's fresh organic raspberries

Method

1. Preheat the oven to 375F degrees and position rack in center of oven.

2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.

3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5. Pour the cake batter into prepared pans, and place in the oven.

6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, the un-mold them onto two plates.

7. Slice cakes in half horizontally so that you have 4 layers. Set aside.

8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam. Set aside.

9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water). Set aside.

10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it. Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides). Place the other cake layer over that, then spread more frosting, and berries over it like the last layer. Repeat with another layer, and top off with last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.

11. Decorate the top of the cake with the fresh raspberries.

12. Serve!

*I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray. Roast at 400F degrees for about an hour or until they are tender. Let cool before pureeing.

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a[class=utilityLink]{\n\t\t\tdisplay:block !important;\n\t\t}\n\n}"],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/our-best-no-bake-dessert-recipes/edit"],["main","thefeedfeed/articles/our-best-no-bake-dessert-recipes"]]}],["priority",405],["story_id",550],["flags",3],["created_at",null],["text","\n\n\t\n\t\t\n\t\t\t\n\t\t\n\t\n

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To save you some stress (and sweat!) we've pulled together our favorite no-bake desserts that are perfect for Labor Day entertaining.

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Watermelon Cake with Vanilla Bean Whipped Cream
\n\t\t\t\t\t\t\t\t\tA fun way to serve watermelon at your Labor Day party!

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Here are a few more of our favorite No Bake Dessert recipes!

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Blackberry Raspberry Vegan 'Cheesecake'
\n\t\t\t\t\t\t\t\t\tThis dairy-free dessert is made with creamy cashews!

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Neapolitan Nice Cream Cake
\n\t\t\t\t\t\t\t\t\tCheck out our video tutorial here.

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Strawberry Shortcake Style Ice Cream Cake
\n\t\t\t\t\t\t\t\t\tMake quick work of this frozen dessert by using store bought pound cake! Check out the video tutorial here.

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Peach and Basil Wine Ice Pops
\n\t\t\t\t\t\t\t\t\tA cocktail & a dessert all in one!

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Chocolate Aquafaba Mousse
\n\t\t\t\t\t\t\t\t\tMake-ahead mousse is always a good idea. Video tutorial here. Plus, if you are planning to make hummus to serve for guests, it's a great way to use up the liquid from the canned beans!

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Homemade Magic Shell
\n\t\t\t\t\t\t\t\t\tSet out a few different flavors of ice cream and let guests DIY with this 2-ingredient chocolate shell. Don't forget the sprinkles & flaky salt! Video tutorial here.

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Get 50+ More No-Bake Dessert Recipes

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Get 1000+ More Dessert Recipes

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Get 1000+ More Summer Recipes

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Remember to add #feedfeed to your cooking, baking & drink making social media posts for a chance to be featured on our Instagram feed & on the site.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

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Learn more about Eggland's Best here.

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