Angel delight

I know the name of this dessert will confused many of you...because Angel Delight is simply a British phenomenon. I did a little search to see what the US equivalent was and there didn’t seem to be one (feel free to correct me if I am wrong!)

Angel Delight is an instant powdered pudding mix whisked with milk to create a mousse-like custardy sweet dessert. It comes in various flavours and is something of a childhood staple in the memories of most of the UK population.

So, I wanted to create a healthy vegan equivalent that cuts out the dairy, the sugar and all the scary 'unknowns’ of the powdered packet mix. I think I’ve cracked it…well it certainly went down well for dessert when I layered it up in little glass bowls and served it up for my family at the weekend.

‘Angel delight’ makes your perfect creamy moussey parfait.

Give it a try, I know you are curious now!

There are so many flavour combos you could try, here I went for strawberry and mango (I preferred the strawberry out the of two), but you could also go for other berries, banana, chocolate or maybe even orange although I think fruits with a higher level of natural pectin would work best as they would give the creamiest result when combined with the tofu.  I made my dessert by mixing the ‘base’ i.e everything but the fruit, then divided it into two before mixing in the fruit separately. The key is to blend really well.

Chill first (to allow the cashew and coconut butters to thicken slightly), then either serve it straight or with fruit and granola crumbs as I did here…basically layer up your own parfait. So pretty!

Recipe: Angel delight

Serves 1-2 (can easily be doubled)

Ingredients

• ½ cup silken tofu
• ½ cup fruit (mango/strawberries)
• 1 tbs cashew butter
• 1tbs coconut oil melted
• 1tbs agave plus a pinch stevia if needed
• 1 tsp vanilla extract
• 1tbs tapioca flour (or alternative thickener)

Method

Mix all ingredients together in a high powered blender (ideally with whisk attachment) until smooth. Pour into serving bowls and chill for min. 30 mins prior to serving.

Seving suggestion: Layer up different flavours with nuts/granola in between and chunks of fruit on top.

This will keep in the fridge for a couple of days.

This recipe is shared at: Slightly Indulgent Tuesday and Hearth and Soul Blog Hop

Healthy chocolate frosting (or mousse!)

I just love this stuff, so much so that I would probably rate it as one of my most successful recipes so far! Well, its so good it even made it to the blog banner! Aside from tasting super indulgent whilst being super healthy, it is so simple to make and can be used everywhere...

• Filling for a cake spread with a spatula
• Topping for a cupcake piped with a nozzle (or simply spooned on if you can’t wait!)
• Layered up in a tall glass with fruit and vegan yoghurt/cream for a ‘posh’ dessert
• Eaten as a chocolate mouse-y pudding in its own right

…Basically anywhere you need a rich, thick, creamy, chocolatey accompaniment… and where wouldn’t you want that??

Shhhh- I keep a tub of it in in the fridge for quick access when I’m in need of a little fix!

Recipe: Healthy chocolate frosting

Ingredients

• 350g (I carton) firm silken tofu (I use Mori nu)
• 1/3 cup cocoa powder
• 1 tbs melted coconut oil (use 2 tbs for a firmer frosting)
• 2tbs lemon juice (not essential)
• 2 tbs agave nectar
• 1/6 tsp pure tsp stevia powder (or omit and add extra agave or powdered sugar)
• 1/2 tsp alcohol free vanilla extract or vanilla bean paste/powder

(Note: This makes enough to fairly generously frost 12 cupcakes)

Method

So simple!! Put all ingredients into food processor and blend up very thoroughly. Spoon into a bowl and store in the fridge ready for use.

Some yummy frosting variations to try….

1. Add 1tsp grated orange rind and 1 tsp orange essence to the mixture and reduce vanilla essence to 1tsp. (if want to make frosting slightly runnier like a mouse then add 1-2 tbs orange juice).This one is my favourite flavour combo.
2. Add 1tsp instant coffee dissolved in 1tbs of boiling water. Reduce vanilla to 1tsp. Add to the mixture. 
3. Add 1tsp peppermint essence and 1 tsp of ground mint leaves to the mixture and omit the vanilla.

Let me know of any more delicious variations you have tried!

P.S. You will notice above that I have included ‘Stevia’ in the ingredients list. You can find more info here on Stevia. You can also understand more about how and why I use Stevia in my recipes here.

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