dessert

2 Ingredient Vegan Chocolate Mousse

March 4, 2026 by jen udashkin Leave a Comment

Chocolate Mousse This was a recipe that happened by accident. While making my chocolate coconut torte for a client, I tasted the filling and realized that this was insanely good without the crust. As I try and continue to make recipes that are ‘clean’, my goal is to also make them incredibly easy and approachable. What is easier than a recipe that has only two ingredients? I’m not exactly sure if this is a mousse, a pudding, but in any case- it’s creamy, chocolatey, and decadent! As always, this recipe is free of gluten, dairy, and refined sugars.

Print Recipe

Vegan Chocolate Mousse

Prep Time3 mins

Resting Time1 hr

Course: Dessert

Servings: 4

Ingredients

4 Oz 70% Vegan Baking Chocolate
1 Heaping Cup Coconut Cream See notes

Instructions

Either on your stove top or microwave, whisk coconut cream and chocolate over low heat. If using a microwave, heat in 30 second increments making sure to whisk in between.
Once combined, transfer to a bowl and set in the freezer for 1 hour. If not serving right away, transfer to refrigerator. Keep stored in an airtight container in the refrigerator for up to 5 days.

Notes

*Coconut milk notes: Only use the solid cream from the coconut milk can. Use the coconut water for a smoothie, or drink it on its own! I recommend an unsweetened full fat coconut milk that has guar gum to help keep a thick and creamy consistency. I love Thai Kitchen brand. If the coconut milk you buy does not have the cream and water separated, just store in refrigerator overnight. Some stores sell the coconut cream already separated.

chocolate mousse

1 Bowl Vegan Oatmeal Coconut Cookies

January 15, 2026 by jen udashkin 7 Comments

Oatmeal Coconut Cookies
These vegan cookies are wholesome, naturally sweetened and most of all- DELICIOUS. With only 8 ingredients and 1 bowl, there is no excuse not to make these! Packed with fiber and healthy fats these make for a healthy snack for the kids, or even a great energy boost post workout. Hope you love them.

Ingredients:

• 3 tbsp solid coconut oil, melted and cooled
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 4 tbsp water
• 2 tbsp ground flaxseed
• 1 cup almond flour/meal
• 1 cup shredded unsweetened coconut
• 1 cup rolled oats *buy certified gluten free for celiacs
• good pinch of salt
• 1/4 cup 70% dark chocolate chips

Directions:

1. Preheat oven to 350 F. Line a baking tray with parchment paper.
2. Mix coconut oil, maple syrup, vanilla and water. Add flaxseed and let sit for 1 minute.
3. Add almond flour, shredded coconut, oats, and salt. Mix well. Add chocolate chips and mix again.
4. Using a cookie scoop or tablespoon measure, distribute dough evenly on tray. Using your fingers, slightly flatten and shape each cookie.
5. Bake for 25-30 minutes or until golden. Remove from pan and allow to cool, then store in an airtight container. I like to keep mine in the refrigerator!
Oatmeal Coconut Cookies

Fruit Crumble (GF/Vegan)

September 17, 2025 by jen udashkin 2 Comments

I have been making fruit crumbles for as long as I can remember. The reason why I call this recipe ‘fruit’ crumble is because really any type of fruit will work. I particularly love strawberry, blueberry, and rhubarb (or a mix of all three!). As summer comes to an end, our pick of seasonal fruits diminishes and we are left with months of eating a variety of apple desserts. Don’t get me wrong, I love anything apple, but it’s sometimes nice to have a strawberry dessert in the middle of January.

Thanks to Nature’s Touch frozen fruits, we can easily make summer fruit desserts year round! I particularly love their strawberry rhubarb harvest mix as you can simply open the bag and bake - no prep required! Natures Touch makes sure their fruits are free of pesticides and GMO’s and frozen at peak freshness. This healthy dessert is a perfect one to enjoy year-round and best of all, it couldn’t get any easier!

*This post is brought you by Nature’s Touch, but all opinions are my own.
Fruit Crumble 1

Filling Ingredients:

• 1 bag Nature’s Touch Strawberry and Rhubarb Harvest or 4 cups chopped fruit
• 1/4 cup pure maple syrup
• juice of half a lemon
• 2 tbsp arrowroot starch

Topping Ingredients:

• 2 cups gluten free rolled oats
• 1/3 cup coconut oil (solid)
• 1/2 cup raw pecans (optional)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350 F.
2. In a medium bowl, mix all filling ingredients and place in a shallow baking dish (approx 9 inches).
3. In a medium bowl, add your rolled oats. Using your fingers, work the coconut oil into the oats until it has completely absorbed into the oats. It’s ok if some chunks remain. This might take a minute or two.
4. Add your remaining ingredients to the oats and mix well. Spread topping evenly over filling and bake for about 40 minutes or until the filling begins to bubble and the crumble becomes golden.
Fruit Crumble 2

2 Ingredient Vegan Chocolate Mousse