Dairy Free Chocolate Mousse Cake
This Dairy Free Chocolate Mousse Cake is also egg free, nut free and gluten free.
You may have seen on Facebook or Instagram I have been playing around with a new dairy free sour cream, which I used to make this recipe and a lemon cheesecake as well. If you can’t find this, I have also made chocolate mousse with tofu, coconut yoghurt and whipped chilled coconut cream before in similar quantities to this recipe. I have found that the Zenzo Sour Cream isn’t particularly tasty on its own (although not offensive) but it’s great at taking on the flavours I put with it when left overnight. I haven’t tried yet, but I think it would be really nice in a raspberry cheesecake too.
- 1 packet of dairy and egg free chocolate biscuits (and gluten free if needed) : we use Countdown's Free From range
- 3 Tablespoons melted dairy free margarine
- 1 packet firm tofu
- 1 packet dairy free sour cream
- 3 heaped teaspoons icing sugar
- 150g dairy free dark chocolate (we use Whittakers 72%)
- 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.
- Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
- Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
- Melt the chocolate in the microwave or in a bowl over a pot of simmering water on the stove.
- Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
- Add the sour cream, icing sugar and blend until fully incorporated.
- Place the gelatine and 2 Tablespoons of water in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps. Add the melted chocolate all at once and mix quickly before it sets.
- Pour this mix over the base and leave in the freezer or refrigerator until set.
- I decorated mine with chocolate curls but whipped coconut cream and fruit would also be great.
Surprising places you might find foods you or your child are allergic to!
Thanks to some wonderful suggestions by the Fun With Allergy Kids community and my own experience and research, this is a list (not comprehensive, but may contain some surprises!) of places you might find allergens that you wouldn’t necessarily think of.
This is a photo of my middle daughter after reacting to her first dose of Paracetamol. We still don’t know which ingredient in there affects her.
Gluten Free Cornflake Crusted Chicken
This Gluten Free Cornflake Crusted Chicken is super crunchy and is also dairy free, egg free, and nut free. I used Hubbards gluten free cornflakes, but anything crunchy will do! I served it with steamed rice, veges and a spicy soy sauce (granted, the sauce wasn’t a huge hit with the kids haha but I really enjoyed it!)
Dairy and Egg Free Plum and Ginger Cheesecake
You may have seen a pretty delicious looking Plum Cheesecake circulating around social media lately, which has had me drooling…..only catch is, it is absolutely laden with no-go ingredients for our house. So this Dairy and Egg Free Plum and Ginger Cheesecake has been sitting in the back of my mind ready for a remake….we just so happened to have a big BBQ/party to go to this weekend so I had a bit of an experiment. The first attempt was really good, I made it again the next night. It is honestly REALLY yummy! I didn’t tell anyone else at the party that it was allergy-friendly (other than the hosts who know our situation) and had a bit of a laugh to myself as I watched everyone diving into it.
This version features a ginger biscuit base, which can easily be adapted to make this recipe gluten free. I have two children who are fine with wheat and one who absolutely cannot, so I ended up just making it normally then scooping the top section off for my gluten free kid. Obviously if you are dealing with Coeliac Disease or are really concerned with cross contamination this wouldn’t be wise. If I was making this gluten free, I would probably just buy the gluten free ginger biscuits and proceed normally, but if you would rather make the base, there are shortbread recipes on here using gluten free flour which you could just add ginger to.
The middle section is like a cross between a fruit mousse and a chilled cheesecake. It has tofu and Italian meringue made from chickpea brine…don’t let this put you off if you are new to these ingredients….you honestly cannot taste them in the finished product. Then it has a sour jelly topping which kind of ties all the layers together and helps the dessert not taste too sweet.
After reviewing other boxes for My Food Bag, I was really interested to hear about the new Bargain Box so I was excited to do this Bargain Box Review to see what the meals were like and how they would fit with an allergy family 🙂 I hope it’s helpful for you all too!
Anyone who knows me well knows I am a mad lover of anything crispy pork belly….I served this Crispy Roasted Pork Belly with Orange Caramel Sauce alongside rice and an Asian style salad courtesy of some amazing organic vegetables and fruit I was given by Just Organic to review. The zinginess of the salad is a really good match for the fat in the pork, and I love all the different textures 🙂 This is dairy, egg, nut and gluten free and can easily be adapted to be soy free too.
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
This dairy, egg, nut,soy and gluten free recipe for Vegan Chocolate Mousse, Salted Caramel with toasted marshmallow pretty much ticks all boxes for me! It has taken a few days of adjusting to get just right but I’m pretty confident you will love it as much as me and my girls 🙂
I’m not a coffee drinker but I do really love Tiramisu and since we’ve become a largely egg and dairy free household, it had never even occurred to me to even attempt a Dairy, egg, and gluten free, vegan Tiramisu until someone asked if there was any way I could come up with one. Well anyone who knows me well knows I absolutely love a challenge…so coming up with a dairy, egg, and gluten free, vegan Tiramisu was my task for the week! Fortunately my day off from uni happened to coincide with a delivery of some (new to me) gluten free flours to try out from Food Compass so I thought I’d give them a go while I was at it. I was given a banana flour and a cassava flour which I mixed in equal quantitates with quinoa flour for my baking mix.
I’ve been super lucky this week getting to review some yummy things, and a week of gluten-free meals from My Food Bag is no exception!
Just in case you don’t want to read through the entire post, here are my thoughts about the My Food Bag Gluten-Free Bag (www.myfoodbag.co.nz) and how it might fit with allergies. Before I say anything else, I should mention that the bag is not marketed at allergy families, just those on gluten-free diets, but I was interested to see how it would fit with a variety of allergies.
1. The whole operation is very, very professional and runs very smoothly. The delivery arrived at the start of the window specified and everything was in perfect condition.
2. Everything that would be at risk for contamination was labelled gluten-free and sealed. A big plus.
3. The portions are generous.
4. There was a good variety of food, and a different protein for each of the five nights.
5. In terms of allergies, I had to make some alterations each night, but we have an unusually large amount and variety of allergies in our household. Generally it was easy to make it fit for the whole family.
6. The recipes are very easy to follow; my 8 year old cooked some of the meals essentially by herself without any problems.