Seeing all the festive recipes online sure has me excited for Christmas! There are only a few weeks left before we can indulge in sweet delights with our loved ones. I wanted to create a vegan dessert for ages, and when the team from Mediterranean Delicacies approached me to create a recipe with their #PhabPhyllo pastry, I knew the day has come to try out – Vegan Choc Mousse and Citrus Cream Phyllo Stack.
Vegan Chocolate Mousse
Don’t you just love a good chocolate mousse? My vegan chocolate mousse version turned out so good, and would you believe it if I said my main ingredient is avocado?? Believe it! Avocado, almond milk, a little vanilla essence, shot of espresso and melted dark chocolate – makes for the perfect, smooth and chocolatey vegan mousse.
The Coconut Cream Dream
I decided to layer my phyllo stacks with whipped, citrus coconut cream. Another nifty hack for those that want to enjoy dairy free alternatives in their desserts. The trick is to make sure your coconut cream has been chilled in the fridge overnight, and be careful not to mix the contents of the can. You will only need the thick, creamy part of the coconut cream. Take extra precaution by placing your mixing bowl and mixer attachments in the fridge as well, an hour or so before mixing. It’s all about staying cool…
Working with the medi deli phyllo pastry has also been such a breeze. It is the perfect ingredient to keep in the freezer to whip up the most delicious treats in no time. Phyllo pastry can be used by those following a plant based diet – as you layer your pastry before it hits the oven, simply brush it with melted coconut oil, to get the same effect as butter. I’m also crazy about the citrus and dark chocolate combo! Do you like it? Hope you give this one a try!
Thank you to Medi Deli for sponsoring this recipe post!