I also stopped in to share some exciting news and a cookbook giveaway.
So, let’s celebrate with a Whole Bowls giveaway. One copy for you, and one for a friend.
If you already own a copy of Whole Bowls, consider a winning copy as a gift to the healthy home cook in your life. Or, if you’re looking for a treasure trove of creative and healthy home cooking inspiration, this is the cookbook you need to stay on track.
Personally, after coming off from the holidays, I’ve been trying to regain my bowl-based, whole foods eating habits. We had about five, full-on holiday dinners in December, and while I enjoyed every morsel, I always feel best when I’m eating vegetable-forward meals supplemented with lean protein and whole grains. I, too, need to pull out my copy of Whole Bowls again to get inspired!
Please enter the Whole Bowls cookbook giveaway via Instagram, Twitter and/or Facebook (links below). Open to U.S. and Canadian residents only. I’ll be giving away two books (one for you, one for a friend) on EACH of my social media pages (6 books total). You may enter on all of them but only win once. [Contest closed.]
Full rules and quick entry to win a copy of Whole Bowls for both you and a pal:
Before I go, let’s chat about this dessert.
A chocolate pot is just the thing to enjoy after dinner. This version, imbued with tahini and bedazzled with sesame seeds, is the more adult, worldly and unusual peanut butter chocolate mousse. Suitable for vegans and/or those who avoid cow’s milk.
Good luck on the cookbook contest and enjoy the chocolate pots.
Vegan Chocolate Pots with Nut Butter
Rich and creamy vegan chocolate mousse pots de creme (vegan chocolate pots) made dairy-free with thick, canned coconut milk. A more wholesome Valentine’s Day or any day treat with a twist: nut butter (almond, peanut, etc.).
1 (13.5 oz) can full-fat coconut milk
1 Tbsp evaporated cane sugar or maple syrup
1/4 tsp flaky sea salt
2 tsp vanilla extract
2/3 cup semi-sweet or dark chocolate chips
2 Tbsp tahini or your favourite nut butter (roasted almond, peanut butter, cashew, etc.)
sesame seeds or chopped roasted nuts, for sprinkling (optional)
- In a medium saucepan, bring coconut milk, sugar or syrup and salt to a gentle boil. Immediately remove from heat and whisk in vanilla, followed by chocolate and tahini. Whisk until uniform in colour and texture.
- Divide evenly into individual glass jars or drinking glasses or ramekins, cool to room temperature and chill uncovered for at least 8 hours. Sprinkle lightly with sesame seeds and serve.