Tahini & Dark Chocolate Mousse

Earlier this month, I became a contributor to The Spruce’s food channel. Channel is speak for the various departments on websites covering a multitude of topics, they’re sometimes also called verticals. How is that for boring tech talk? This recipe for Tahini & Dark Chocolate Mousse was inspired by the first recipe I made for The Spruce, a vegan Chocolate Avocado Pudding.

I know—avocado pudding doesn’t sound like anything you’d want to eat, unless you’re vegan, or have an egg allergy, in which case you’re probably already hip to this rather magical method for substituting eggs to make an all-time favorite American dessert. Admittedly, I rolled my eyes, and might’ve even raised an eyebrow when I was given this as my first assignment, especially since there are other ways to make vegan pudding that don’t involve an ingredient I use to make guacamole. Continue reading…

Certainly, I didn’t expect an existential crisis to flow from my fingertips when I first set out to make these […]

Some days choosing what kind of bread to bake leaves me torn. I’m fond of my follies with sourdough starter, […]

I woke up craving Cauliflower Crust Pizza earlier this week for some inexplicable reason. I mean, who wakes up thinking […]

I realize this is somewhat of an esoteric idea, drying out all the discard peels from squeezing citrus fruits for […]

We really need to find a way to squeeze a day in between Saturday and Sunday, don’t you think? The […]

My love for Classic German Baking is no secret here. I don’t remember the last time a cookbook inspired my […]

Last day of February. Wow. I’m still firmly in the I love winter camp, and not ready for spring. I’m […]

I originally made this filling to use in my Poppy Seed Hamantaschen, but it can be used to make sweet […]