Chocolate Peanut Butter Coconut Banana Mousse (DF, GF)

Chocolate and coconut is a GREAT combination - just like in a mounds or almond joy bar!!!  I LOVED this mousse.  It is thick with the peanut butter and chia seeds.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

Ingredients:

2 Tbsp unsweetened almond milk (if needed - I did not use it)
4 medium really ripe bananas, sliced
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/8 tsp salt
1 tsp vanilla or coconut extract
1/4 cup peanut butter  (no sugar)
2 Tbsp Hershey's Unsweetened Cocoa Powder
1 tsp Chia Seeds (I use Bob's Red Mill)

Directions:

Put everything in a blender or food processor and blend until well combined.  

Pour into a glass jar with tight fitting lid.  Place in freezer to firm.  Then store in fridge.

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 243,  Total Fat 11.2g, Cholesterol 0mg,  Sodium 80mg, Carbs 34.2g, Fiber 8.6g, Sugars 15.6g, Protein 4.4g

It is good to praise you, Lord, to sing praises to God Most High. 
Psalm 92:1 (NCV)

Daniel Fast Coconut Peanut Butter Muffins - Wheat Flour

These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!

These are moist and chocolaty !!!!

Comments from taste testers:  Nice and moist.  Love the coconut.  These are REALLY good.  

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.

This was a thicker batter.

Ingredients:

1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/2 cup Hershey's Unsweetened Cocoa Powder

1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom 
1/4 tsp salt 
1 tsp corn starch
--------

1/4 cup unsweetened almond milk
8 large dates, chopped
2 Tbsp water
 --------
2 Tbsp white or apple cider vinegar (I used white)
2/3 cup unsweetened applesauce 
3/4 cup unsweetened almond milk 
2 tsp vanilla extract 
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Blend the milk, dates and water in a blender or food processor until well blended.

Mix vinegar, applesauce, milk, vanilla, peanut butter and mashed bananas in one bowl.   Add the blended dates (with the milk and water) and stir until well combined.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 257,  Total Fat 11.8g, Cholesterol 0mg,  Sodium 73mg, Carbs 33.6g, Fiber 5.6g, Sugars 11.3g, Protein 7g

Thank the Lord because he is good.  His love continues forever.
Psalm 107:1 (NCV)

Cinnamon Coffee Peanut Butter Mousse - Bean Based (GF)

Comments from taste testers:  This is REALLY good.  I LOVE the bean-based mousses.  Nice texture.  Nice amount of cinnamon.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This is REALLY thick and is not as sweet as most of my other mousse.  But one of my taste testers absolutely LOVED it !!

Ingredients:

1 can white beans, drained and rinsed (I use Cannellini)
4 Tbsp almond milk   
1/8 tsp salt
1/3 cup natural peanut butter    
2 tsp ground cinnamon 
1/4 cup instant coffee granules
2 tsp vanilla extract
1/2 cup molasses
--------

1 Tbsp Chia Seeds (I use Bob's Red Mill)  

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight..

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 239,  Total Fat 11.7g, Cholesterol 0mg,  Sodium 474mg, Carbs 23.4g, Fiber 6g, Sugars 3.9g, Protein 11.8g

Praise the Lord, the God of Israel.  He always was and always will be.  Let all the people say, "Amen!"
Psalm 106:48 (NCV)

"Caramel" Mousse (GF) - Bean Based

Oh my gosh, this is SOOOOOO good.  I LOVE the molasses flavor !!!

Comments from taste testers:  Smooth texture.  Nice creamy flavor.  Right amount of sweetness.  Mild peanut butter flavor.  

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

Ingredients:

1 can white beans, drained and rinsed (I use Cannellini)
6 Tbsp almond milk   
1/8 tsp salt
1/4 cup natural peanut butter    
2 tsp ground cinnamon 
2 tsp vanilla extract
6 large dates 
1/4 cup molasses   
--------

1 Tbsp Chia Seeds (I use Bob's Red Mill)  

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight..

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 328,  Total Fat 14.3g, Cholesterol 0mg,  Sodium 190mg, Carbs 43.5g, Fiber 6.9g, Sugars 21.8g, Protein 9.6g

There is joy for those who deal justly with others and always do what is right.
Psalm 106:3 (NLT)

Coconut Peanut Butter Banana Muffins - Wheat Flour

These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!  

These are DEFINITELY one of my FAVORITE muffins !!!

Adapted from this recipe.

These are moist and chocolaty !!!!

Comments from taste testers:  These are DELICIOUS !!!!  LOVE the chunky peanut butter.   Nice and moist.  GREAT blend of flavors.  These are one of my favorite muffins !!! 

This was a thicker batter.

Ingredients:

1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm Sucanat) 
1/2 cup Hershey's Unsweetened Cocoa Powder

1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom
2 tsp baking powder 
1 tsp baking soda 
1/4 tsp salt 
 --------
2/3 cup unsweetened applesauce 
1 cup almond milk 
2 tsp vanilla extract 
1/2 cup natural peanut butter (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix applesauce, milk, vanilla, peanut butter and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 252,  Total Fat 11.7g, Cholesterol 0mg,  Sodium 178mg, Carbs 32.4g, Fiber 5.2g, Sugars 10.7g, Protein 6.9g

Who can list the glorious miracles of the Lord?  Who can ever praise him enough?
Psalm 106:2 (NLT)

Cinnamon Coffee Peanut Butter Mousse (GF)

Oh my gosh, this is SOOOOOO good.  I LOVE the molasses flavor !!!

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This picture is with 2 Tbsp almond milk and 2 Tbsp chia seeds.  It is NOT  real thick.

T

Ingredients:

4 medium really ripe bananas, sliced
2 to 4 Tbsp almond milk (depending on desired thickness) 
1/8 tsp salt
1/3 cup natural peanut butter 
1/4 cup instant coffee granules
2 tsp ground cinnamon
1 tsp vanilla extract
2 Tbsp molasses
--------

2 to 4 Tbsp Chia Seeds (I use Bob's Red Mill)  (depending on desired thickness) 

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight..

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 274,  Total Fat 11.2g, Cholesterol 0mg,  Sodium 89mg, Carbs 39.5g, Fiber 5g, Sugars 21.5g, Protein 8.1g

Praise the Lord !  Give thanks to the Lord, for he is good!  His faithful love endures forever.
Psalm 106:1 (NLT)