Raw recipes
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Raw recipes - 5 recipes

Chef Tips and Tricks

You're watching: No-Bake Nutella Mousse
No-Bake Nutella Mousse

This light, airy Nutella Mousse is the perfect no-bake dessert.

 

INGREDIENTS

  • Cream Cheese
  • Nutella
  • Sugar
  • Vanilla extract
  • Milk
  • Whipped cream
  • Chocolate shavings or sprinkles

METHOD

  1. Mix together cream cheese, Nutella, sugar, and vanilla extract
  2. In another bowl, whip milk to soft peaks using an electric mixer 
  3. Stir in with Nutella mixture
  4. Pour into glasses and top with whipped cream
  5. Add chocolate shavings or sprinkles
  6. Serve!

Top rated Raw recipes

By

THIS IS SAFE TO EAT COOKIE DOUGH, TO BE EATIN AS IS :-)

  • 3/4 CUP BROWN SUGAR
  • 1/4 CUP BUTTER, SOFTENED
  • 1/4 TEASPOON VANILLA
  • 1/4 CUP MILK
  • 1 CUP FLOUR
  • 1/2 CUP CHOCOLATE CHIPS
5/5 (1 Votes)

By

Wash all the ingredients very well

  • Ripe tomato
  • Green leaves / lettuce
  • Sweet potatoe
  • Beets
  • Red and green peppers
  • Lentail sprouts
  • Avocado
  • Cilantro
  • Almonds
  • Yeast flakes and dry herbs
  • Lemon (yellow) juice
  • Sea Salt
3.9/5 (20 Votes)

By

Cut the scallops still frozen in thin slices and thaw in the refrigerator on paper towels

  • 6 beautiful scallops (I used frozen)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 small head of garlic
  • Salt and pepper
4/5 (56 Votes)

By

Robot Coupe all crust ingredients and line pie pan

  • Crust:
  • 3/4 C Cocoa Powder
  • 3/4 C Almond Flour
  • 1/2 C Maple Syrup
  • 1/4 C Coconut Butter
  • Pinch of Salt
  • Filling:
  • 2 1/4 C Cocoa Powder
  • 2 1/4 C Maple Syrup
3/5 (30 Votes)

By

Crust: Robot Coupe all ingredients and line pie tin

  • Crust:
  • 2 C Macadamia Nuts
  • 1 C Coconut
  • 1 T Lime Zest
  • 1 T Lime Juice
  • 1/2 Vanilla Bean
  • 1 t Salt
  • 4 Packets Stevia
  • 2 T Agave
  • 1 T Nut Oil
  • Filling:
  • 5 Avocados
  • 1/2 C Lime Juice
  • 1/4 C Lime Zest
  • 1/4 C Agave
  • 2 T Coconut Oil
  • 1/2 Vanilla Bean
  • 1/2 t Salt
  • 10 packets stevia
3/5 (33 Votes)

Any burning questions? Our chefs answer!

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