Low Sugar Chocolate Mousse

Low Sugar Chocolate Mousse

Low Sugar Chocolate Mousse

Ingredients

¼ cup Semisweet chocolate chips or pieces
2 Avocados
¼ cup + 2 tablespoons cacao powder
1 tbsp Honey or agave
1 tsp Vanilla extract
3 tbsp Coconut cream
¼ tsp Salt
Sugar free whipped cream, for topping
RED VINES® Sugar Free Strawberrychopped into small pieces, for topping
Fresh raspberries, for topping
For the sugar free whipped cream:
1 cup Heavy whipping cream
1 tsp Vanilla extract

Directions

Place the chocolate chips or chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, then stir until completely smooth. Place the avocados, melted chocolate, cacao powder, honey, vanilla extract, coconut cream, and salt in the bowl of a food processor.

Blend the ingredients until silky smooth. Taste for chocolate, sweetness, and salt. Add more cacao powder for more chocolate flavor, more honey for sweetness, or a pinch more salt to amplify the flavors.

Scoop the chocolate mousse into two small bowls and refrigerate for at least one hour to thicken up. Meanwhile, make the sugar free whipped cream. Pour the heavy whipping cream and vanilla extract into a large mixing bowl. Beat with an electric mixer on medium speed until peaks form, about 5 to 6 minutes.

Add a spoonful of whipped cream to each bowl of chocolate mousse. Top with Red Vines Sugar Free pieces and fresh raspberries.

Low Sugar Strawberry Shortcake

Low Sugar Strawberry Shortcake

Get ready for a whole new spin on a classic dessert. Indulge yourself with a Strawberry Shortcake recipe made with low sugar, made even more delicious with Red Vines.

Ingredients

1 lb Strawberries, hulled and quartered
1 tsp Sugar
1 RED VINES® Sugar Free Strawberry Twistschopped into ½-inch pieces
For Biscuits:
2 cups All-purpose flour
1 tbsp Baking powder
¼ tsp Baking soda
½ tsp Salt
1 tbsp Sugar
5 tbsp Unsalted butter, frozen
1 cup Heavy cream
For Whipped Cream:
1 cup Heavy cream
½ tsp Vanilla extract

Directions

Combine the strawberries, sugar, and Red Vines Sugar Free Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

Preheat your oven to 425F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

Remove the biscuits from the oven and transfer to a cooling rack. When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream. Top with the remaining biscuit half and add more strawberries and whipped cream.