Chocolate Espresso Coconut Mousse with Almond Crumble

Chocolate Espresso Coconut Mousse with a crunch Almond Crumble - this is what dessert is supposed to look like!


So I, like so many other people, LOVE Trader Joe’s. I mean seriously, how can you not go into one and get excited about your cooking potential! Plus it’s so cheap and who doesn't love that!!!

So during a recent visit, I picked up some of their coconut cream with absolutely no plans for it. I was just one of those items I needed to have for 2 very good reasons.

  1. I rarely see coconut cream rather than coconut milk

  2. the label was just so pretty

So after having it for a few days, I started doing a little brainstorming and that is where this mousse was born. Now, I love a good chocolate mousse but sometimes just having straight mousse doesn’t cut it. While it is yummy and has a great texture I tend to like when textures are mixed. That’s why cheesecake is so delicious, a crunchy crust with smooth creamy filling = a match made in heaven!

Now, this crumble is a bit reminiscent of one of my all-time favourite desserts - Butter Brickle. If you have never tried it you are soooo missing out, it’s crumble, caramel and ice cream - perfection on a hot summer day. So while this isn’t exactly the same it gives the same crunchy element to complement the smooth creamy mousse.

So do yourself a favour and keep a few cans of coconut mousse in your fridge at all times because you can never be too prepared when it comes to dessert!


prep time 20 minutes

cook time 10 minutes

total time 30 minutes

servings 4


1/ 3 cup slivered almonds

1/3 cup oatmeal

3 tbsp cold butter

1/4 cup brown sugar

3 oz dark chocolate

2 cans coconut cream (refrigerated a minimum of 12 hours)

2 tbsp espresso or dark coffee

4 tbsp white sugar

2 tsp vanilla


Preheat oven to 350. In a small bowl combine almonds, oatmeal and brown sugar. Using a cheese grater grate in butter and mix together until crumbly. Press onto a small cookie sheet and bake for 10 minutes or until lightly browned.

In the bowl of your stand mixer add in your cans of cold coconut cream - being sure to only use the cream that is on the top and not any of the coconut water. To the cream add in sugar, vanilla, coffee. Beat on high for 2-3 minutes or until it is light and fluffy like whip cream.

While the coconut is whipping melt your dark chocolate using a double boiler or microwave. Once the coconut cream is fully whipped carefully fold in the chocolate.

To assemble layer divide 1/8 of the crumble in the bottom of 4 glasses or dessert bowls. Divide mousse between each cup then top with remaining crumble. Place in the refrigerator for a minimum of 30 minutes before serving.


Double Chocolate Mexican Hot Coco Cookies

These double chocolate cookies are kicked up with a hit of cayenne pepper, perfect to finish off any Cinco De Mayo feast!


So it’s sunny and bright today but in typical Alberta fashion this past weekend it snowed!!! It’s almost May and I know, I know snow happens often May in Alberta, but for some reason, it’s still always really shocking especially when it was sunny and beautiful the week before and people were talking about starting to get their yards ready for summer.

So since it’s almost May it’s totally Cinco De Mayo time which always means a little bit of spice. It’s always easy to add spice into your savour dishes but often times the sweet ones get left behind, except for Mexican Hot Chocolate.

That hit of cayenne is the perfect kick with chocolate and translated perfectly into these cookies. The double chocolate gives an extra rich flavour and the slight burn of the cayenne give a surprise that you don't expect.

so if your hosting a Cinco de Mayo party with weekend finish it off with these little treats, your guests will love you for it!


prep time 15 minutes

cook time 12 minutes

total time 27 minutes

servings 12 - 14 cookies


1/4 cup brown sugar

1/4 cup dark chocolate

1 tsp cayenne pepper

1/2 cup brown sugar

1 tsp vanilla

1 egg

1/2 tsp baking soda

2/3 cup flour

pinch of salt

1/2 cup chocolate chips


Preheat oven to 350. In a small saucepan add in butter and melt. Remove from heat then add in finely chopped dark chocolate and stir until chocolate is completely melted and incorporated into your butter.

Pour butter/chocolate mixture into a medium bowl then add in cayenne, brown sugar, and egg and beat to combine.

In a small bowl combine baking soda, flour and salt. Stir then add 1/2 of mixture into the dough and stir using a wooden spoon. Add remaining flour and stir then add in chocolate chips and mix until they are evenly distributed.

Bake for 9-12 minutes then allow to cool on a cooling rack.


Buttery Chocolate Chip Cookies

These are the most buttery tender cookies you will ever have. They are a cross between a shortbread and a traditional chocolate chip cookie and the perfect valentines day treat!


Ok so valentines day is just around the corner, I don’t know about you but it’s one of my favourite times of the year to make cookies. Nothing beats pretty heart-shaped cookies, looking at them just makes me smile.

Now, besides these cookies looking so cute they also taste sooo good. With the addition of condensed milk, these cookies are more like a shortbread cookie than a traditional chocolate chip.

I also really love that I was able to roll these cookies out and use a cookie cutter rather than do a traditional drop style. Now, if you're in a hurry certainly go with the traditional drop, just make sure you press then down a little bit as they don’t spread very much as they bake. I iced a few of my cookies as well just to add an extra special treat, but it’s certainly not necessary.

So go ahead and get started on your valentines day treats!


prep time 20 minutes

cook time 10 minutes x 3 batches

total time 50 minutes

servings approx. 36 cookies


3/4 cup butter

2 tbsp sugar

1/2 cup condensed milk

1 1/2 cup flour (plus more for dusting)

1 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips


Preheat oven to 350. In a large bowl beat together butter sugar and condensed milk. Sift in flour, baking powder and salt, stir until well combined then add in chocolate chips and stir until evenly distributed. (if your cookie dough is very sticky add additional flour 1 tbsp at a time until it is able to be handled without sticking to your hands.

On a heavily floured surface place your dough, flour the top, then roll out until it the same thickness as your chocolate chips. Using a floured cookie cutter cut into hearts then place a parchment lined baking sheet. Bake for 10 minutes or until cookies are lightly browned on the edges. Transfer to a wire cooling rack and allow to cool completely.


Coconut Milk Hot Chocolate

This delicious hot chocolate gives the dairy-free people of the world the option to enjoy this classic treat!


Well, Christmas is over which means one thing in Canada - Boxing Day shopping and trying to find the best sales all while freezing because you had to park about a mile away from each store and you need to go to at least 6 different places.

So what better way to warm up than with a big mug of hot chocolate? Now here is the question, do you know the difference between hot chocolate and hot cocoa? Hot cocoa is made with cocoa powder and hot chocolate is from melting down chocolate. So to use up all those bars of chocolate you inevitably have leftover hot chocolate is a natural choice. Making it with coconut milk also means the entire family can enjoy it and you can splurge on one last decadent treat - that is until New Year's Eve!

If you want to make this treat a bit more adult you can always add a shot of baileys of peppermint schnapps. That is only if your celebrations plan to continue on for the rest of the week!


prep time 5 minutes

cook time 10 minutes

total time 15 minutes

servings 4


1 can light coconut milk

1 can regular coconut milk

1 bar of solid milk chocolate

1 bar solid dark chocolate

1 tbsp vanilla

1 tbsp almond extract


In a large sauce heat both cans of coconut milk and whisk until smooth. Break chocolate into pieces and place into milk. Slowly bring to a low simmer until chocolate is melted. Simmer 5 minutes then add vanilla and almond extract. Serve immediately.


Chocolate covered Caramel Marshmallows

Homemade caramel and marshmallow make for a sweet and decadent treat sure to delight all your friends,


So while shopping the other day I spotted the most exciting thing - edible gold dust! I knew I had to have it! I thought I was done my Christmas baking but then this stuff showed up and all that changed.

I still needed to whip up a batch of marshmallow for all the hot chocolate that is sure to be consumed over the next week so I figured that I should make double use of the fluffy white stuff. I also love my mom's caramel so this combo naturally came together.

These are certainly not the quickest thing to throw together but they are actually super easy. Just make sure that you have time, holiday music, and enjoy dipping!


prep time 10 minutes

cook time 2 hour + 2 hours to set

total time 4 hour 10 minutes

servings approx. 75 pieces

Caramel Ingredients

I cup butter

1 cup brown sugar

1 cup sweetened condensed milk

1 1/2 cup white corn syrup


Line a 9x13 inch baking pan with parchment paper then spray with cooking spray. In a large saucepan mix together all ingredients and bring to a boil. Boil on low stirring often for 25 minutes or until a candy thermometer reaches 225 degrees. Pour caramel into baking pan and place in fridge while you prepare your marshmallow.

Marshmallow Ingredients

3 tbsp unflavoured gelatin powder

1/3 cup cold water

3 cups granulated sugar

1 1/2 cups water

2 tsp vanilla

Icing sugar for dusting

4 1/2 cups chocolate for dipping


In a small bowl combine gelatine powder and 1/3 cup cold water. Stir and allow to sit for 10 minutes to swell.

In a large saucepan dissolve sugar and remaining water over low heat stirring until sugar is dissolved. Add gelatine and allow it to dissolve. Increase heat and allow to boil steadily but not vigorously for 15 minutes without stirring (watch your sugar water closely so it does not boil over).

Remove from heat and pour into a large bowl or a stand mixer (being careful as the sugar is very hot). Add vanilla and beat for approx. 10 minutes or until it becomes very thick and white.

Pour marshmallow over caramel and allow to set for a minimum of 2 hours.

Once set dust the top of your marshmallow in icing sugar. Dust a large cutting board with icing sugar then turn your caramel and marshmallow onto the board. Once out of the pan turn over so your caramel is on the bottom. Using a large greased knife cut into 1 inch pieces being sure to re-grease your knife often so it does not stick.

In a double boiler or microwave melt 4.5 cups of chocolate. Dip each of your pieces in chocolate and place on parchment paper to dry. I recommend melting your chocolate in stages so it doesn’t begin to harden as you are dipping.