coconut milk chocolate mousse {dairy free chocolate mousse}

night-time, the conversing is finished at last (and oh, the conversations of the heart…), and it’s quiet. shockingly so. i light candles, sip tea, pray for those who’ve been up late discussing matters of life and soul.

 

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i pull out a good book and realize i need chocolate.  the pages will somehow read easier, i’m sure, with a little treat.  so determinedly dismissing several evil tempting baked goods for another time, i grab a can of coconut milk from the fridge and whip up this dairy free chocolate mousse.

 

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there are several versions of this recipe on the web, not the least of which are the urban poser’s and chocolate covered katie’s.  this one is a conglomeration, and it can be changed up with any extract.  i think vanilla with fresh sliced strawberries on top would be perfection.

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there.  i’ve got a little late-night treat, the kitchen’s none the wearied, and i’m about to settle into my little corner of the couch.  now if no one realizes mom’s got chocolate and they keep snoring…

dairy free chocolate mousse

 

coconut milk chocolate mousse {dairy free chocolate mousse}

Ingredients

  • 1 can full-fat coconut milk
  • 3 tablespoons raw caco powder or dark cocoa powder, plus 1 teaspoon for garnish
  • 1 tablespoon maple syrup

Instructions

  1. Refrigerate coconut milk overnight with can upside-down.
  2. Just before opening, flip can right-side up.
  3. This will leave the liquid on top, and can easily be poured off.
  4. Pour liquid into separate container, reserve to drink or use in another recipe.
  5. Scoop remaining coconut cream into a bowl with cocoa and maple syrup.
  6. Whip cream just until light and fluffy.
  7. To serve, sprinkle with additional cocoa powder.
http://dancingwithmyfather.net/coconut-milk-chocolate-mousse-dairy-free-chocolate-mousse/

 

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what’s your favorite late-night sneaky-treat?

 

dancing divider webb

from the valley {trusting God in the unknown}

this post was written a couple months ago, as a journal entry of sorts.  i’ve felt it was important to chronicle a season in our lives of much learning, much growing, often scratching in the dirt to find truth in questioning… as we move into a period where we see answers toward the next step in our family’s journey, i’m looking back with such thankfulness for the brokenness… for i see He already uses it, and we are growing for it.

i feel like we’ve been in the valley for some time, i said to my friend.  like there has been such a period of darkness, and maybe we’re starting to see light, a way up.

then the present dream fell through, and the day-to-day drudgery set in, with the knowledge that there didn’t seem a way to make the current wrongs right.

but my Papa called still, to trust, to wait, to hold firm to those things He’d asked of me.

some time ago i thought i heard Him call to me to be willing to die to my “art,” my career, if need be.  ironic that i, the girl who once so prided myself on my calling to be fully present as homemaker and home educator, now find myself fiercely protecting a “career” maybe above that.  He had provided the work, and He seemed glorified through it.  to be honest, i was am fearful if i die to it, to the striving to keep it successful, we might go hungry.  and didn’t He promise to feed the little bird?

i thought i heard Him call me to get out of the way for a while and allow my husband to listen to Him without distraction of “my” calling.  so backward from the world’s way.  must stand up for my rights.  must defend my talents. must work hard and prove myself.

if i’m honest, there is no clear answer in sight.  He seems to still provide work, and i have not yet said, “no.” but i have also ceased striving for “yes” to my work.  i’ve taken what He gives and work to be more diligent at it, ever seeking to put home and husband and children first.  first, that is, after Him.

am i afraid?  yes.  the heart of muchafraid still clamors to rule me.  but i believe He has called me to climb higher.  to strangely work less while trusting more.  to be undaunted.

i have been fearful to talk about the journey, because what if someone tells me i’m wrong?  what if someone sees and doesn’t want to hire me because i’m not striving to have every job?  what if my husband fails and it falls to me to fix it all?

but is He my Papa, the ONE who rules all?  the One who called me to trust Him in the first place?

 

and so, one foot scrambling for a toe-hold, next a hand reaching for a claw-able-ledge, i climb.  somehow, in the Kingdom of backwards, i reach higher while bowing lower.  and i await with anticipation while mourning the state of unknown.  because after all, the un-knowing is what makes discovery sweet.

 

dancing divider webb

salted maple dairy free ice cream

it’s summer.  in florida, that means it’s hot.  and by hot, i mean i don’t want to step outside the front door unless i’m headed to the pool or the beach.  i mean if i have to wait for the air to kick on in the the car, i’m not nice.  it’s wicked, i know.  i’m spoiled senseless.  and making this salted maple dairy free ice cream makes everyone around me feel spoiled, too.  it’s light and creamy, feels more decadent than it is, and it will make your tummy as happy as your taste buds, i hope.

 

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it’s especially perfect if you sprinkle it with a little bit of coarse sea salt before serving, and if you like, drizzle with honey or more maple syrup (gasp!).  maybe next time, fresh strawberries or blackberries on top?  because i like those on anything.

 

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this recipe was inspired by a girl worth saving’s primal salted caramel ice cream.  i loved the idea and the simplicity, but the honey was a bit too sweet for me.  i’m hopelessly addicted to maple syrup, so we gave it a try, and it was a hit.

 

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even the boys who beg for a movie-night ice cream run were happy with this recipe.  and dairy free ice cream doesn’t make us feel all slumpy the next morning (even if staying up too late for movie night might…).

 

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here’s the recipe!

 

salted maple dairy free ice cream

Ingredients

  • 2 cans of refrigerated coconut milk (full-fat)
  • 1 teaspoon sea salt + 1/4 teaspoon
  • 1/2 cup maple syrup
  • 8 tablespoons salted butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Freeze ice cream maker for at least 24 hours.
  2. Mix together maple syrup, 1/4 teaspoon sea salt, and butter in a small saucepan until it begins to bubble.
  3. Remove from stove and whisk in vanilla extract.
  4. Set aside to cool slightly (about five minutes).
  5. In a high-speed blender, blend coconut milk and sea salt.
  6. Slowly blend in maple syrup mixture.
  7. Chill for 30-60 minutes.
  8. Pour mixture into chilled ice cream maker until thick and creamy.
http://dancingwithmyfather.net/salted-maple-dairy-free-ice-cream/

 

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do you like it?  i’d love if you have a sec to snap a pic of your version and instagram; hashtag #dancingwithmyfather to brag it up!  :)

 

dancing divider webb