COCOA CHIA MOUSSE WITH COCONUT ROSE WHIP

You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to.  Her infectious energy about plants & herbs will inspire anyone to eat rose petals.

Her book, despite heralding the power of nature, is really a story about healing.  Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death.  The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".  

This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of.  I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.  

CHOCOLATE CHIA MOUSSE WITH ROSE COCO WHIP (Gluten-free, Vegan) Serves 6

Chia Mousse:

• ¾ cup chia seeds
• ⅓ cup plus 1 tablespoon cocoa powder
• 2 pinches sea salt
• 2¼ cups (nut) milk of choice
• ¼ cup plus 1½ tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• 1½ cups semisweet chocolate chips
• 1 teaspoon orange zest
• ⅛ teaspoon ground cardamom

Coco Whip:

• 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
• 2 tablespoons maple syrup
• ¼ teaspoon rose water
• ¼ teaspoon ground cardamom

Topping:

• ¼ cup cacao nibs
• 1 tablespoons dried edible rose petals (stems and leaves discarded)

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.

In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.  

Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.

Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom. 

Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.  

SPICED HAZELNUT HOT CHOCOLATE WITH FRESH MINT WHIPPED CREAM

My family is big on “the holidays”.  The festivities began as early as December 1st from playing Nat King Cole Christmas tunes to decorating the house with lights.  Holiday spirit is not something we lack nor something we doubt.  But more than decorations and gifts, the holidays are the only time my entire family is in one place. It’s one of two times a year I visit them all the 3,000 miles away.

On Christmas morning, my mom still gets up early to set up the spread of hot chocolate, cinnamon buns, and quiche.  My sisters and I are all too old for this treatment, but she still breaks out the same traditions that we grew up having without missing a beat.  So for me, hot cocoa is not just a winter indulgence, but a drink of festivity and family.  It’s a drink of home.

SPICED HAZELNUT HOT CHOCOLATE WITH PEPPERMINT WHIPPED CREAM (Serves 4) 

• 4 cups hazelnut milk
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon cinnamon
• Freshly grated nutmeg

In a large saucepan, heat hazelnut milk over medium heat until warm. Whisk in cocoa powder, adding small portions at a time to avoid clumps.  Stir in maple syrup and simmer.  Once mixture is hot, add in spices and remove from heat.

• 1 cup heavy whipping cream
• 1 1/2 teaspoon peppermint extract
• 2 tablespoons powdered sugar
• 1 tablespoon fresh mint

In a stand mixer, add whipping cream with the whisk attachment.  At the highest setting, let cream beat until mixture thickens to a whipped cream texture. At the last minute, add in peppermint extract and powdered sugar.  With a spatula, scrape out mixture into a small serving bowl.  Top hot chocolate with whipped cream and fresh mint leaves.

TO MAKE FRESH HAZELNUT MILK*:

• 2 cups raw hazelnuts
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• Cheesecloth, fine sieve or “nut milk” bag

Add raw hazelnuts and water to a large mason jar or bowl completely submerged in water and let soak for 12-24 hours.

Once soaked, drain and rinse hazelnuts well.  Add them to a blender with 4 cups water, vanilla extract and sea salt.  Blend very well.

Then set up a large mixing bowl with cheese cloth or a nut milk bag.

Pour milk through the cheesecloth making sure to drain all the hazelnut pulp.  Squeeze bag well to release all liquid.

* There are store bought brands of hazelnut milk, too! If you don’t feel like making your own, try Pacific foods brand Hazelnut milk.

(This was originally shot for FOOD&__ in 2013)

FROZEN BANANA WITH MINT-CHOCOLATE SHELL

I have never been into science. I definitely have a "creative mind" in that way, and remember nothing of the biology classes I had to take during school. One of the more peculiar, scientific things I am aware of is the sensitivity coconut oil has to temperature. If you notice, it can be liquid like oil or as thick as butter (and sometimes thicker!) It is such a fascinating obsession of mine, beyond it's sometimes scientific characteristics.

Needless to say, there is nothing scientific about this dessert beyond the art direction and coconut capabilities. This is the simplest and most delicious snack, dessert or otherwise. You know that "chocolate shell" you'd get as a kid around ice cream? This is like that, but so much better and can easily be made raw. Coconut oil hardens into a shell around the banana INSTANTLY. It is a scientific experiment I'll never understand, but is amazing nonetheless.

If you don't like mint, experiment with other extracts! Try adding carob powder, macadamia nuts, or any topping you like. This recipe has infinite options and will be wonderful any way you prepare it, I promise. Enjoy this frozen treat for our last few days of summer, or if you're like me, anytime around the year.

PEPPERMINT FROZEN BANANA WITH CHOCOLATE COCONUT SHELL (Gluten-free, Vegan, Raw opt.)
Serves 4

2 organic bananas, halved
1/4 cup extra virgin coconut oil, liquefied
1/4 cocoa or raw cacao powder
1 tablespoon maple syrup
1 teaspoon peppermint or vanilla extract
2 tablespoons walnuts, finely chopped

1. Slice each banana in half and skewer one end with wooden stick or toothpick. Freeze for at least 4 hours or overnight.
2. Warm coconut oil just enough to liquefy it completely. Whisk in cocoa or cacao powder, sweetener, and peppermint extract.
3. Create an assembly line of bananas, chocolate sauce and chopped walnuts. Dip banana in chocolate and very quickly coat in walnuts (the shell will form immediately, so if you're not fast enough you won't get any walnuts). Repeat for each banana.
4. Eat immediately or re-freeze.