ice cream

Chocolate peanut butter mousse - Plant based Christmas!

Chocolate peanut butter mousse - Plant based Christmas!
Chocolate peanut butter mousse - Plant based Christmas!
Chocolate peanut butter mousse - Plant based Christmas!
Chocolate peanut butter mousse - Plant based Christmas!
Chocolate peanut butter mousse - Plant based Christmas!

This dessert is decadent with a capital D. My favourite part about it besides from being dairy and refined sugar-free is the fact that when I indulge in this dessert I don't feel guilty and nor should you! This dessert is such a wonderful relief from the sugar-heavy desserts that surround us at Christmas. You can make this and serve it freshly made or you can freeze it for those mid-week sugar cravings. A spoonful or two of this dessert will halt any sugar fiend out there. If you reframe your thinking of 'treating yourself' away from sugary treats and toward healthy nourishing indulgence then your body and health will thank you! I would love to hear from you guys if you would like to see more healthy options on the blog! Let me know in the comments below! Have a Merry Christmas everyone!


  • 4 large bananas, sliced and frozen 
  • 2 tablespoon cacao - I use superfood cacao. 
  • 2 tablespoon peanut butter - I use 100% peanut butter from my local health store
  • 1 teaspoon vanilla paste
  • 1 teaspoon cinnamon


Add the bananas to a food processor and blend for 5 minutes or until it becomes light and fluffy. It might take longer depeneding on the heat of your kitchen and strenth of your blender. Add the remaining ingredients and blend until well combined. Keep it in the fridge until serving. 

Serve cold in glasses topped with Cherries or mint. 

This mousse can be frozen to make chocolate nice cream for a later date. 

Merry Christmas 


Warm doughnuts with caramel and plum sauce

So day three of my doughnut week brings you to another cheat recipe and I thought it would be perfect for a humpday cheat! We are over the worst of the week and that is worth celebrating! I suppose I am the type of girl that will find any reason for a party, especially one that involves food!

This recipe is really only going to teach you something new with the sauces but they are great to have in your arsenal as they can be used over and over again! The plum sauce is great to serve with a crumble and the caramel is a great dipper for baked apples! 


6 large cinnamon and sugar doughnuts

Vanilla ice cream

6 large pitted and sliced plums

5 tablespoons sugar

1 tablespoon butter

1 tablespoon water

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon sea salt, crushed or kosher salt


Plum sauce:

Pit and slice all your plums. Place them in a medium saucepan over a medium heat. Add your sugar and water and allow to soften and become slightly gooey. Add butter and whisk until all butter and sugar is dissolved. Set aside.

Caramel sauce:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Keep an eye on it as caramel can burn very quickly!

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Warm your doughnuts in the oven until they are hot. Serve them with a dollop of vanilla ice cream and top with plum and caramel sauce.