I made Coconut Whipped Cream to go with this today and I actually used the reserved coconut water left over from making the cream to make the nut milk for the Moose….FRICKEN YUM.
This dessert is OFF THE CHAIN……One of the very first dessert recipes that I created at the Natural Gourmet…they even asked for it to be included in their repertoire of vegan dessert recipes…It is CRAZY good on its’ own or paired with a vegan whipped cream, or a cashew nut cream and fresh berries. I have also used this to fill an extremely decadent chocolate layer cake…I promise you, this is FAIL proof and unbelievably AWESOME. It is light and airy just like a dairy, egg based mousse.
2c cashew nut milk, or soy milk or other dairy free milk
1c chocolate chips
1T maple syrup
1 1/2t agar
Measure out all of the other ingredients and have them ready.
In a saucepan on the stove over a low to medium flame, combine the milk, chocolate chips, maple syrup, agar and salt…
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