No-Bake Dark Chocolate Mousse Tarts : gluten free, grain free and vegan

Before i came back to Honduras i made Dan a huge valentines day chocolate cake since we weren´t going to spend it together. We had dinner and i served him a piece of his cake, he went back for seconds and thirds until i told him it was a vegan cake. He couldn´t believe it! Got to thank Pureella for her recipe. It was delightful (according to him, im still juicing). If you are looking for a healthy alternative to celebrate valentines this will not disappoint. Hope you enjoy it as much as Dan did!


Ingredients :

– 1 cup almonds
– 1/2 cup macadamia nuts
– 1 cup medjool dates, pitted
– 1/2 cup coconut flakes + extra for topping
– coconut oil for greasing

1 1/2 cup silken tofu (I used organic sprouted silken tofu)
– 3/4 cup dark 72% good quality chocolate squares (about 200g)
– 3 tablespoons coconut oil
– himalayan pink salt
– 1 tsp vanilla extract
– 1/4 cup organic agave nectar or raw honey (if not vegan)
– 1 tbsp of amaretto liqueur

You will also need : tart shells, about 4″D with removable bases are best, food processor, double boiler or a bowl with small pot to melt some chocolate.

Directions :

For the crust:
– Soak the nuts for about 2-4 hours or longer even overnight in the refrigerator. Once they are soaked, rinse and drain them thoroughly. Place in a food processor and grind them up on high to a meal texture.
– Add the dates and the coconut flakes and continue processing until a paste forms. Turn off the food processor and check with your fingers if the mixture sticks when you press it between your fingers. If it falls apart, add one tablespoon of warm water at a time and continue checking for the right ‘slightly sticky’ texture.
– Grease the tart shells with some coconut oil. How many you make depends on the size of your tart shells. I used a 9inch tart mold. Fill the tart mold with the base mixture being sure to press the bottom evenly and bringing up the mixture up to the sides. Set aside.

For the filling :
Start by setting up a double boiler or a dish over a small pot with water to melt the chocolate. (be sure the dish does not touch the water in the pot). Add the chocolate pieces and coconut oil  and slowly allow to melt, stirring gently to incorporate the ingredients well. Once all melted, turn the heat off and keep in the bowl to stay warm and soft.
– Simply rinse and wipe the food processor from the base mixture and set it in place for the filling ingredients. Place the silken tofu, vanilla extract and agave or honey and pinch of salt into the food processor and mix on medium to blend together well. You may need to turn off the processor and scrape down the sides to make sure everything gets incorporated. Now you’re going to incorporate the melted chocolate. This has to be done very slowly as you never want to mix cold and hot ingredients too quick – the temperatures need to be blended in slowly. So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon…. continue adding in the chocolate one tablespoon at a time until all in incorporated. Towards the end, be sure to scrape the sides down to get all the goodies combined.
– Scoop the filling into the tart mold and distribute evenly over the tops.
Place in the freezer to set for about 2 hours.


Poached Pears with Chocolate Hazelnut Crumbs

Yes, it as good as it sounds! I gotta say i´ve never tried this and all the credit has to go to Sukaina from Sips and Spoonsfuls. Hats off to her cuz shes just plain genius. The only little thing I added from her recipe was Grand Marnier Liqueur for a little kick. Hope you enjoy this as much as i did!


– 1 ½ cup all purpose flour
– ¾ cup sugar (i used brown sugar)
– 120 gms Earth Balance vegan butter, room temperature
– 120 gms dark chocolate, chopped (for vegan use vegan chocolate)
– 3 tbs cocoa powder
– 4 tbs coffee powder
– ½ cup hazel nuts, chopped
– 5 pears
– mixture of whole spices such as 1 cinnamon, 1 star anise and 3 cloves
–  Grand Marnier Liqueur


– Preheat the oven to 200 degrees.
– Peel the pears but leave the stalks intact. Put the pears into a pan with the Gran Marnier Liqueur,  1 tbs coffee and your spice mixture.
– Add enough water so that they are fully immersed. Boil on medium heat until a skewer can easily pierce the pears (about 30 minutes).
– Set the pears aside on a cooling rack.
 – Mix all the rest of the ingredients together so that it resembles breadcrumbs.
– Take 5 ramekins and place a poached pear into each one. Fill the ramekins all the way to the top with the crumble mixture. Pat down gently.
– Bake in the oven for approximately 30 minutes. Serve immediately.**i garnished it with melted chocolateESTASI

 Sí, es tan bueno como suena! Tengo que decir que nunca habia probado las peras de esta forma  y todo el crédito tiene que ir a Sukaina de Sips y Spoonsfuls. Le rindo el sombrero porque es una genia. La única cosita que le agregué a su receta fue licor Grand Marnier para darle un toque más rico. Espero que lo disfruten tanto como yo lo hice. Buen Provecho!
– 1 ½ taza de harina
– ¾ taza de azúcar (yo usé azúcar morena)
– 120 gramos de mantequilla amarilla, a temperatura ambiente
– 120 gramos de chocolate negro, en trozos
– 3 cucharadas de cacao en polvo
– 4 cucharadas de café en polvo
– ½ taza de avellanas, picado
– 5 peras
– Mezcla de especias enteras, tales como 1 canela, anís  y 3 dientes de clavo de olor
-Licor Grand Marnier
– Precalentar el horno a 200 grados.
– Pelar las peras, pero dejan los tallos intactos. Poner las peras en una sartén con el  Gran Marnier, 1 cucharada de café y su mezcla de especias.
– Añadir agua suficiente para que estén totalmente sumergidos. Hervir a fuego medio hasta que un palillo puede perforar fácilmente las peras (unos 30 minutos).
– Establecer las peras a un lado en una rejilla para enfriar.
– Mezclar todo el resto de los ingredientes juntos de modo que se asemeja a migas de pan.
– Tome 5 moldes y colocar una pera cocida en cada uno. Llenar los moldes hasta el final a la parte superior con la mezcla de migajas.
– Cocinar en el horno durante unos 30 minutos. Sirva inmediatamente.

Chocolate Cake Smoothie

For my boyfriends birthday I got him this really delicious peanut butter and chocolate “Mad Men” inspired cake from Bittersweet Treats in Pasadena. Dan is obsessed with chocolate-banana smoothies in the morning so i try to wake early to make his smoothie. I woke up to make his smoothie and found out he had no chocolate or chocolate almond milk (we drink soy or almond milk) and the only chocolate thing we had in the fridge was our yummy chocolate cake. So there i was, with like the most fantastic chocolate cake smoothie EVER! Go ahead and try it, i´m sure everyone will love it!

ImageBitterSweet Instagram picture of Dan´s chocolate peanut butter cake


Chocolate Cake Smoothie

– 1 slice of chocolate cake
– 1 cup of almond milk
– ice
– 1 tsp of vanilla


– In a blender, mix all the ingredients
– Decorate with chocolate chips or shavings

Serendipity Frrrozen Chocolate Secret Recipe

One of my favorite movies is Serendipity (I know…cheesy!) with Kate Beckinsale and John Cusak that takes place in beautiful city of New York. It’s about a couple who falls in love and are separated after  and are convinced that destiny will join them once again.

In one of the scenes in this movie both are sharing a Frrrozen hot chocolate from restaurant  Serendipity 3. It is sooo good its in Oprah´s Favorite Things of 2006.Since Oprah made this even more famous, Serendipity 3 decided to give its recipe and she posted it on her page ​. I tried to follow it but to me it just wasn´t the same so i tweaked it to what i believe to be better than the one they gave Oprah (obviously they didn’t give her the real one). You may want to try to do both and compare to see which one you like more. Enjoy!

SERENDIPITYSerendipity 3 Frrrozen Chocolate in Las Vegas


– 1/3 cup granulated sugar
– 1/3 cup nonfat dry milk
– 2 tablespoons cocoa powder Ghirardelli
– 1 tablespoon powdered Hershey hot chocolate
– 1 tablespoon cocoa powder Sharffen Berger (If you can not find this brand of cocoa, use 3 tablespoons Ghirardelli powder and 1 tablespoon powdered Hershey.)
– Pinch of salt
– 1 cup milk
– 3 cups ice

– Whipped cream to taste
– Semi sweet chocolate shavings


1. Combine sugar, milk powder, cocoa, and salt in a small bowl.
2. Pour the milk into a blender. Add the dry mixture and ice.
3. Mix until all the ice crushed and drink is smooth. Pour into a large glass or two 16-ounce glasses.
4. Decorate your drink with whipped cream and shavings from a bar of semi-sweet chocolate (I use a potato peeler) and voila!


Una de mis películas favorita es Serendipity (yo se que cursi) con Kate Beckinsale y John Cusak situada en la bella cuidad de Nueva York. Trata de una pareja que se enamoran y se separan después de que se conocen y están convencidos que el destino los va a juntar cuando este desee.

En una de las escenas de esta pelicula están los 2 compartiendo un “Frrrozen Hot Chocolate¨ de un restaurante llamado Serendipity 3. Esta bebida Oprah lo puso en la lista de sus cosas favoritas en el 2006.


Como me fascina esta película cada vez que veo esta escena me daban ganas de lo que se veia como un chocolate delicioso y tuve la oportunidad de probarlo en Las Vegas. Gracias a Dios que abrieron uno en Las Vegas también! Este chocolate es un pedacito de cielo.

Frrrozen Hot Chocolate de Serendipity 3 en Las Vegas

 Como Oprah le hizo tanta fama a este chocolate, el restaurante le dio la receta original y Oprah lo postio en su pagina web.Trate de seguir esta receta al pie de la letra y no me quedo igual como ellos dicen. Así que la modifique un poco y creo que me quedo mejor que la que le dieron a Oprah. Pueden tratar de hacer ambas y comparar a ver cual les gusta mas! 


– 1/3 taza de azúcar granulada
– 1/3 taza de leche en polvo descremada
– 2 cucharadas de cacao en polvo Ghirardelli
– 1 cucharada de Hershey en polvo
– 1 cucharada de cacao en polvo Sharffen Berger (
Si no pueden encontrar esta marca de cacao, utilicen  3 cucharadas de Ghirardelli en polvo y 1 cucharada de Hershey en polvo.)
– pizca de sal
– 1 taza de leche
– 3 tazas de hielo

– crema batida al gusto
– virutas de chocolate semi dulce


1. Combinar el azúcar, leche en polvo, cacaos, y la sal en un bowl pequeño.

2. Viertan la leche en una licuadora. Añadir la mezcla seca y el hielo.

3. Mezclen hasta machacar todo el hielo y la bebida es suave. Vertir en una copa grande o dos vasos de 16 onzas.

4. Decorar su bebida con crema batida y virutas de una barra de chocolate semi-dulce (yo use un pelador de papas) y listo!

Buen Provecho!