Desserts

GF Vegan Mississippi Mud Pie

29
8
For the base:
10 small dates soaked overnight in cold water or for 15 minutes in boiling water
120 g (1 cup) ground almonds
1/4 teaspoon bicarbonate of soda
2 tablespoons oil (coconut, olive or vegetable oil)
2 tablespoons cocoa powder
4 tablespoons milk, any kind
Salt, to taste
For the chocolate pudding
2 heaped tablespoons cocoa powder
4 tablespoons maple syrup
500 ml (2 cups) cashew milk (or sub any other milk)
5 tablespoons cornflour/cornstarch
For the coconut whipped cream*:
400 g (14oz) tin full fat coconut milk
1/4 teaspoon vanilla extract
2 tablespoons maple syrup
http://www.rhiansrecipes.com/2017/02/05/gluten-free-vegan-mississippi-mud-pie/
See the full directions on my site
Nutritions

Calories
65819

Sodium
84442mg
3518% DV

Fat
1162g
1788% DV

Protein
5462g
10924% DV

Carbs
8087g
2750% DV

Fiber
216g
866% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

The post Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal} Recipe appeared first on Six Sisters' Stuff.