Ingredients 6 large eggs 96 grams of coconut sugar 8 tablespoons coconut butter, melted, cooled 3 tablespoons coconut milk or heavy cream 1 tablespoon lemon juice 1 tablespoon vanilla extract 612 grams of almond flour 2 tablespoons coconut flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon Himalayan Salt Icing sugar to sieve when finished Method: Click on the image to discover the full recipe!
Vegan Raspberry Mousse: This Vegan Summer Raspberry Mousse is deliciously light and airy. It's a blend of sweet and tart that makes for an extra fancy summer dessert! For me, mousse happens to be a nostalgic dessert. It takes me back to the summer months of visiting my family in England on my mom's side. Making weekly trips to the grocery store with my grandparents was one of my favorite things to do. The food selection was a bit different to what I was used to here, so there would always be new
Brown Butter Salted Caramel Chocolate Chunk Cookies. Regular pantry staples are elevated to another level to give this cookie a 'fancy with only a little more effort' vibe. Brown butter is stirred in with toasty muscovado sugar to form a perfect cookie dough, and then hard caramel shards and chocolate chunks are folded in to give the perfect amount of chocolate and caramel per bite. Finished with flaky sea salt, this is a super easy yet satisfying baking recipe.