Anyone who knows Wholefood Simply and who has read my words will have noticed that food, for me, is about togetherness. It's about the memories it ignites. It's about the joy it can bring to others.
Chocolate Ripple Cake takes me to my childhood Christmas', surrounded with cousins, sparkling apple juice, endless laughter and love. I see Mud Cake and instantly recall the days spent out shopping with my Mum. I drive past a Japanese restaurant and smile as I reflect on the many banquets my Husband and I shared back when we were two young, crazy kids! Every jar of Nutella takes me to my Grandmas table. I cannot look at Cadburys chocolate without sensing my Gran nearby.
And this is why I do what I do and why I love it, because food isn't just about nourishing ourselves and fueling our bodies. It's about creating memories. It's about the joy it can bring to us and to others.
It's about togetherness.
The day I whipped up this recipe I took the pic and then my two children and I each grabbed a spoon, sat on the floor and dug in. Everyone smiling, everyone enjoying it.
I decided then and there that this was a perfect recipe to share with Stockland, as I know they too share my thoughts on food being so much more than food. I know they too are passionate about the sense of togetherness and celebration that sharing food can create.
For more delicious and simple recipes try my 3 Ingredient Chocolate Truffles or these Zucchini Chocolate Brownies.
Written by Bianca Slade - Wholefood Simply: Bianca is not entirely sure how Wholefood Simply came to be. Perhaps it all started many years ago when her journey into clean eating began. Today, her aim is to make things a little easier for those embarking on the real foods path. She strives to help families who live with intolerances and allergies. She wants to put fun and simplicity into what can sometimes be a daunting and dull experience. Ultimately, her goal is to create food that is enjoyed by all.
- 1 x 270ml tin of full fat coconut cream that has been refrigerated for 48 hours
- 3 tablespoons peanut butter
- 1 rounded tablespoon honey
- 1/2 teaspoon concentrated natural vanilla extract
- optional extras
- • finely chopped dark chocolate
- • crushed peanuts
- • salt
Remove the tin of coconut cream from the fridge. Turn the tin upside down and open the bottom end with a can opener. Drain away the small amount of liquid.
Spoon the remaining solid component of the cream into a medium sized mixing bowl.
Add the remaining ingredients (excluding the optional extras) and mix with hand held beaters until well combined and resembling a whipped cream consistency.
Spoon the mousse into glasses or serving bowls and top with desired toppings.
Eat and enjoy!