Vegan Monkey Bread

A few weeks ago I decided to treat my dad to a sweet breakfast when I was in town for the weekend (forgot to post this!!)... MONKEY BREAD.

If you haven't heard of monkey bread, it is basically the inside of a cinnamon roll in pull apart loaf form. Ooey, gooey, sugary, warm, soft and... buttery-- something I first had at cross country camp in high school but haven't eaten since I went DF. I had a craving and searched for vegan monkey bread recipes online. I wasn't expecting to find anything but came across an awesome recipe from Katie at yesIwantcake.com. Problem was, it was completely from scratch and I had never used yeast before (..rookie). I wanted to use Pillsbury biscuits or something premade (cheater, I know) but I decided to rise to the challenge and make the monkey bread completely from scratch- yeast and all!

It turned out great and was so worth it!! It took about 4 hours with all the kneading and rising and cutting and mixing but it was the most amazing thing I've ever made!!! Here are some photos from the process. I definitely recommend making it! Couldn't have done it without my absolute favorite butter substitute, Earth Balance! You can find the recipe here. Thanks Katie!!!!

Cutting the dough on my messy counter watching HGTV... So many pieces!!!

Making the "goo" with my favorite "butter" <3

All done! Tah-dah!!

Of course I had to post an instagram pic with the finished product :)

Vegan Chocolate Mousse

Today my mom came into town and brought heavy cream to make whipped cream for a treat. I was so jealous so I pulled out a handy dandy can of coconut milk I keep in the fridge for mousse! It's TOO easy!!!

All you do is throw a can of coconut milk in the fridge overnight, scoop off the top creamy layer, add cocoa and sweetener and whip until creamy. I used my Kitchenaid! So delicious and tastes just as good as the dairy stuff- my mom approved ;)

Coconut Chocolate Mousse

1 can of coconut milk, separated 

4 Tbsp cocoa powder (unsweetened)

2 Tbsp powdered sugar (or 2 packets of stevia)

splash of vanilla

Add ingredients to bowl or stand mixer, whip on high for 30 seconds or until creamy and stiff peaks form. If thicker mousse desired- refrigerate for 20 minutes/freeze for 5 minutes. Top with sprinkles and enjoy!

Happy Saturday!