• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Healthy vegan chocolate mousse

June 30, 2017 by Ania - 46

aquafaba, chocolate, easy, gluten-free, healthy, refined sugar-freego to recipe

go to recipe

healthy vegan chocolate mousse pot

I’m so excited to share this recipe with you that I could hardly wait 🙂 . When I set out to attempt this – no chocolate, no sugar – aquafaba-based vegan mousse, I was pretty sure it would be a massive fail and the only consolation was that I could simply freeze the collapsed leftovers and have it as ice-cream when the desire for something sweet strikes me all of a sudden.

I made it in the evening and chilled it in the fridge overnight. I was so surprised to wake up the next day and find the mousse to be perfectly airy and fluffy. I had to try it immediately even though I never eat sweet stuff until after lunch. The taste test confirmed that the flavours needed more tweaking, but I knew I was onto something special, something I have not seen done before.

Even Duncan, who was very sceptical at first, grew really keen by the time I was done with it. This mousse is light and airy and has a rich chocolate hazelnut flavour, inspired by my recent Ferrero Rocher recipe, which so many of you liked. It also happens to make really nice vegan ice-cream 🙂 .

I feel I need to say something about the recipe title. I really struggled with finding a name that does this creation justice. While it isn’t a diet food, it is a way healthier alternative to the classic aquafaba-based mousses out there as it uses only whole food ingredients that wouldn’t be amiss in a breakfast smoothie bowl, for example. At the same time, it tastes rather indulgent and if I didn’t tell you what’s in it you would never guess that it’s based on a sweet potato and a nut butter.

When we released a video to accompany our original chocolate mousse recipe, it became clear to us that many of you would rather see an even healthier version of this vegan dessert. At the time, I was convinced that it couldn’t be done – I didn’t think that cacao powder and aquafaba could work successfully together as cacao powder was known to turn stiff aquafaba into a chocolatey puddle.

Well, perhaps it’s the combination of ingredients or the order in which they are added to the aquafaba, I thought. My head was suddenly awash with ideas and I had to give it a go. I went for a delicious combo of smooth nut butter and sweet potato mash as I knew the flavours will work with chocolate not against it. They work so well in fact that the end result had me skipping for joy and I hope it will put a big smile on your face too.

Once I cracked the recipe, the only remaining challenge was to be able to photograph this puppy well enough to convert the sceptics, as I’m sure that some of you may be scrunching their noses up at the very concept. Don’t dismiss it before trying, please – Duncan wasn’t at all keen on my first attempt and now I have him fighting me for photoshoot leftovers 😉 .

The trouble with photographing this puppy was that we are currently bang in the middle of a week long heatwave with temperatures reaching 43° C (109° F) and as soon as I took a perfectly airy teaspoon of the mousse out of the glass, it melted right in front of my eyes. A single photo of the mousses texture took me almost 2 days to take. So if you want to enjoy the airy texture of this puppy, don’t take a leaf out of my book and refrain from making this dessert on the hottest day of the year 🙂 .

PS: If you make my healthy vegan chocolate mousse, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

healthy vegan chocolate mousse sweet potato base

healthy vegan chocolate mousse macro

healthy vegan chocolate mousse texture

4.89 from 9 votes
Print
  • serves: 4
  • prep: 10 min
  • cooking: 20 min

Ingredients

  • 1 cup mashed sweet potato (approx. 225 g / 0.5 lb sweet potato)
  • 120 ml / ½ cup smooth 100% natural hazelnut butter*
  • 50 g / ½ cup cacao powder
  • 6 tbsp maple syrup**, more to taste
  • 120 ml / ½ cup aquafaba / chickpea brine
  • ½ tsp apple cider vinegar (or lemon juice)

Method

  1. To cook your sweet potato, set up a bamboo steamer over a pot of gently simmering water. Slice your potato into 1.5 cm / 0.5 ” slices and steam for about 20 minutes (until very tender). Cool before proceeding.
  2. Place cooked (peeled) sweet potato and hazelnut butter in a food processor. Process until very smooth and well combined, then add cacao powder and process until smooth. If you want to sweeten the mousse with dates, process the dates and sweet potato first, then add hazelnut butter and cacao. Please be aware that dates won’t produce an end result quite as smooth as with maple syrup.
  3. If using maple syrup, add maple syrup to the sweet potato, cacao and nut butter mixture. Process until smooth.
  4. Place aquafaba in a clean (that’s very important as any grease residue will prevent aquafaba from foaming) glass or metal bowl. Add vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch, if it does it means that it hasn’t been whipped enough.
  5. Fold whipped aquafaba into the chocolate mixture until the two are well incorporated. The mixture will deflate a fair bit, don’t worry, that’s normal. Spoon the mixture between 4 small glasses (my ramekins hold 180 ml / ¾ cup each) and place in the fridge for 8 hours (or overnight) for the mousse to set.

Notes

*Smooth almond or peanut butters would work well too. If using homemade nut butter, you may be able to detect tiny particles of ground nuts in the final product. For best results, make sure your nut butter is super smooth.

**Instead of maple syrup, you could also use softened dates (amount to taste) processed with the sweet potato mixture, but this will result in a mousse that is less smooth as dates are quite fibrous. To soften dates, plunge them in boiling water for 20 minutes, squeeze the excess water out and process with cooked sweet potato until smooth, before adding nut butter and cacao and processing some more.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
pesto zoodle salad
Previous:
Pesto zoodle salad with roasted fennel and tomatoes
Next post:
Vegan banana ice cream
vegan banana ice cream square

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

easy eggless brownies cut

Easy eggless brownies

vegan marzipan truffles 5 ingredients made

Vegan marzipan truffles (5 ingredients)

Vegan tahini cookies with chocolate and walnuts

vegan almond cookies stack

Vegan almond cookies

    Comments

    Leave a comment

  1. Alison Borgas says

    June 30, 2017 at 12:11 pm

    Bravo! It looks fantastic!

    Reply
    • Ania says

      June 30, 2017 at 1:22 pm

      Thanks Alison 🙂 x Ania

      Reply
  2. Anna says

    June 30, 2017 at 2:46 pm

    Wyglada przesmacznie!!!
    Zaglosowalam, mam nadzieje ze wygracie. Dziekuje za wspaniale przepisy!!!

    Reply
    • Ania says

      June 30, 2017 at 2:47 pm

      Aaaaa, dzięki Aniu! Bardzo nam miło 🙂 Pozdrawiam serdecznie! Ania

      Reply
  3. Ben Myhre says

    June 30, 2017 at 3:18 pm

    Because who doesn’t like to say AQUAFABA!?

    Reply
    • Ania says

      June 30, 2017 at 3:33 pm

      Yeah, it does have a nice ring to it, doesn’t it? and because it’s a genius egg alternative too! 😉 Ania

      Reply
  4. Maikki | Maikin mokomin says

    June 30, 2017 at 7:06 pm

    Ania, you are genius <3

    Reply
    • Ania says

      June 30, 2017 at 8:58 pm

      Aw, thanks so much, Maikki! Hardly, but that’s nice of you to say 🙂 x Ania

      Reply
  5. Kelly | @diningduster says

    July 1, 2017 at 12:35 am

    this looks out of this world!
    Best part for me right now is all ingredients are on hand…I guess I HAVE to make this!!

    Reply
    • Ania says

      July 1, 2017 at 11:47 am

      Thanks Kelly and yes, you MUST 😉 It’s clearly meant to be!! 🙂 Ania

      Reply
  6. Lynsey || One More Slice says

    July 1, 2017 at 9:54 am

    The texture of this is beautiful considering it contains sweet potato! You would never have guessed.

    I’m bookmarking this for a later date, with the start of summer I’ve been over indulging on ice-cream and dessert so itll be good to have a healthier version to fall back on!

    Lynsey

    Reply
    • Ania says

      July 1, 2017 at 11:52 am

      Thanks, Lynsey! Yes, the texture exceeded my expectation to be honest. Great to hear that you are thinking of making it – hope it will hit the spot! Ania

      Reply
  7. Basia says

    July 1, 2017 at 11:13 am

    Must. Try. Immediately!!!

    This looks so delicious – I’ll definitely give it a go very soon and report back xx

    Reply
    • Ania says

      July 1, 2017 at 11:51 am

      Great to hear, Basia! I hope you’ll like it as much as we did 🙂 Ania

      Reply
      • Basia says

        July 2, 2017 at 11:05 am

        Thank you for the reply Ania! I have a question about the hazelnut butter (especially smooth) – it’s really difficult to find it here so my first batch I’m working on right now is with smooth peanut butter. What brand did you use? Do you think your home made one would work just as well? I know it’ll be chunky but I’m just wondering

        Reply
        • Ania says

          July 2, 2017 at 12:13 pm

          Hi Basia,

          I am sure that peanut butter will be fine but it will alter the taste of the dessert obviously. I actually made my own hazelnut butter and it was fine. I do have have a very old machine with a blade that’s a bit knackered so I could detect tiny hazelnut particles in my mousse but it didn’t bother me. If you have a newer food processor (mine is 6 years old cheap Kenwood), you’ll be able to achieve a much smoother finish. Hope that helps! Ania

          Reply
          • Basia says

            July 2, 2017 at 1:44 pm

            Hi Ania!
            Yes, my chocolate mousse has a peanut buttery flavor which is yummy but hazelnut would have been great… You convinced me to make my own hazelnut butter though – it will even be cheaper than buying. My food processer is a cheapo one from Lidl but it will get the job done. Btw I made the chocolate mousse this morning but it doesn’t have the nice air pockets yours does. I think that I may not have whipped the AF long enough or I should have reduced the AF more (I freeze it in an ice cube tray and sometimes don’t know what type it is ;)) but the texture is very creamy and lovely so far (it’s been chilling for 3 hrs so far) so I’m looking forward to having it in the evening 🙂

            Ps: I entered you in the contest yesterday – good luck!

          • Ania says

            July 2, 2017 at 2:47 pm

            Aw, thanks so much for the nomination, Basia 🙂
            Yes, your food processor should cope for sure – just make sure you buy roasted hazelnuts – flavour is waaaay nicer and you don’t have to go to the trouble of roasting them yourself 🙂
            As for the mousse, I will tell you what Duncan tells me: ‘patience grasshopper’ when I’m fretting that something hasn’t yet set the way I was expecting 😉 give it more time! I didn’t reduce my AF for this application at all, but I did whip it so stiff that I was able to invert the bowl over my head and it didn’t even budge a millimetre. Hope you’ll be happy with the result.

  8. Annette Exon says

    July 9, 2017 at 8:04 am

    Couldn’t wait to try this recipe and the result is fabulous…. just wondering what is the average time needed to get that aqua-fab to form peaks? Thank you

    Reply
    • Ania says

      July 9, 2017 at 11:12 am

      Hi Annette,

      Aw, thank you for kind words. For this recipe, it’s really quick (especially if you add acid) as it’s a small amount. With a hand-held whisk it took me about 5 minutes total (I use homemade AF, but I don’t think that matters). Hope that helps! Ania

      Reply
  9. Diane says

    August 1, 2017 at 1:24 am

    This was amazing! My daughter helped me make it; it was the first time either of us ever made aquafaba and we were amazed. The flavor and texture were out of this world!!!

    Reply
    • Ania says

      August 1, 2017 at 10:55 am

      Aw, thanks so much for kind words. I’m so chuffed to hear you liked it so much! 🙂 Ania

      Reply
  10. Vesta says

    August 23, 2017 at 8:27 am

    Hey 🙂 Could I use carob powder instead of cacao powder? And if I use lemon juice instead of apple cider winegar, should I still use 1/2 tablespoon?

    It looks amazing! Looking forward to make it for my vegan friend 🙂

    Reply
    • Ania says

      August 23, 2017 at 9:50 am

      Hi Vesta,

      Yes, lemon juice would work equally well (same amount), but I’m no sure about carob powder. I have never used it so cannot guarantee it will work the same way. Hope it does! Ania

      Reply
      • Vesta says

        August 24, 2017 at 2:44 pm

        Ania,

        I’ve tried it with carob powder. Worked just fine 🙂 It was very delicious!

        Reply
        • Ania says

          August 24, 2017 at 2:54 pm

          That’s great, Vesta! Thank you for letting me know 🙂 Ania

          Reply
  11. AImee says

    September 7, 2017 at 1:52 pm

    Yummmmmmm!
    Would a flax egg work instead of the aquafaba?
    Xx

    Reply
    • Ania says

      September 7, 2017 at 2:37 pm

      Hi Aimee,

      I have not tried so I don’t know for sure, but I don’t think flax egg would whip into stiff foam like aquafaba (and egg whites) does. Worth giving it a shot if are curious! Ania

      Reply
  12. Anna says

    September 18, 2017 at 6:17 am

    This was delicious and really fun to make! (I used peanut butter instead of hazelnut and it turned out great) I asked my friends to guess what was in it and they were so surprised when I told them about the sweet potato! Now I’m really excited to try your peanut butter mousse recipe

    Reply
    • Ania says

      September 18, 2017 at 11:32 am

      That’s so nice to hear, Anna! I’m chuffed you and your friends liked it and that sweet potato remained a mystery ingredient until revealed 🙂 Hope you’ll enjoy my peanut butter mousse just as much! x Ania

      Reply
  13. Shane says

    October 17, 2017 at 9:43 am

    My daughter just tried this tonight and we used smooth peanut butter but we felt the chocolate mixture was maybe too thick as we did n’t get quite the light fluffiness that yours seems to have.

    Not sure if you have any thoughts on that?

    My wife and I still thought it tasted great but I probably could have dipped strawberries into it 🙂

    Reply
    • Ania says

      October 17, 2017 at 11:05 am

      Hi Shane,

      Two things that can make the mousse lose its airy-ness are: aquafaba not reaching stiff peaks (did you do my turn the bowl upside down to check?) or maybe incorporating chocolate mixture into aquafaba was too vigorous and it knocked the air out. It needs to be done slowly and gently. I’m glad to hear you still enjoyed it though. As with everything else, working with aquafaba takes a few goes to master. Hope it comes out fluffier next time! Ania

      Reply
      • Shane says

        October 18, 2017 at 12:31 am

        She had stiff peaks with the aquafaba … I made sure of that. But I definitely got vigorous mixing in the chocolate mixture (she was getting a sore arm) … because it was thick. Next time we’ll try with slow and gentle 🙂 Thanks for the help!

        Reply
        • Ania says

          October 18, 2017 at 10:13 am

          No worries, hope it’s perfect next time. Another thought: I forgot to ask whether you used dates or maple syrup. If dates and the mixture was too thick, then feel free to add a small amount of water to loosen it up a bit, although it should be fairly dense so don’t overdo it. Ania

          Reply
  14. Richard Church says

    November 5, 2017 at 1:32 am

    Loving aquafaba at the moment. I use cream of tartar. I haven’t tried lemon juice.

    Reply
    • Ania says

      November 5, 2017 at 12:35 pm

      Yes, aquafaba is amazing and so addictive! Ania

      Reply
  15. Marielena Nunez says

    November 5, 2017 at 11:15 pm

    Loved the chocolate mouse! Thanks for sharing the recipe.

    Reply
    • Ania says

      November 6, 2017 at 1:05 pm

      My pleasure! That’s so lovely to hear, Marielena! 🙂 Ania

      Reply
  16. Sandi says

    March 19, 2018 at 5:01 pm

    How many calories are in a serving? Thanks

    Reply
    • Ania says

      March 19, 2018 at 5:51 pm

      I have no idea, I’m afraid as I don’t count calories myself. Ania

      Reply
  17. Tara says

    May 5, 2018 at 6:40 pm

    Hi Anita,
    I want to try this recipe but don’t eat sweet potatoes, could I use any alternatives to replace it?

    Thanks

    Reply
    • Ania says

      May 7, 2018 at 10:58 pm

      Hi Tara,

      I haven’t tried making it with any alternatives so I’m not sure. Sweet potatoes are pretty crucial for texture here, but possibly bananas or silken tofu will work. Hope that helps! Ania

      Reply
  18. Kareena Williams says

    January 18, 2019 at 5:49 am

    Hello, this looks devine. Is it possible to leave out the hazelnut butter and other nuts. Is that just for flavour or are they crucial to the making of this mousse? I want to make it for people who dont like nuts

    Reply
    • Ania says

      January 18, 2019 at 10:35 pm

      Hi Kareena,

      I’m not sure as I have not tried making it without it. Your mousse may not end up the right texture if you skip it although you are welcome to try, of course! Good luck! Ania

      Reply
  19. Kathryn says

    April 15, 2020 at 9:40 pm

    Hi Ania!
    I really am looking forward to making this, but I have a “nut and seed butter” which is a blend of cashews, almonds, chia seeds, brazil nuts, sunflower seeds, pumpkin seeds, and hazelnuts. Aside from the taste (which I’m okay with) do you think this would work in the recipe as there are bits of chia seeds which cause it to not be totally smooth? Is the smoothness of the butter a texture thing for the pudding, or will it not turn out fluffy due to the bits? I have almonds and a Vitamix, so I could make my own almond butter, but I’ve never done that before and would rather use what I have.

    Also, because the seed and nut butter is natural, it’s pretty oily. Will that deflate my peaks or is this oil act differently from grease? Sorry for all the questions. I can’t wait to make this!!!! Thanks!

    Reply
    • Ania says

      April 16, 2020 at 5:21 pm

      Hi Kathryn,

      I cannot be 100% sure as I have not tried this kind of butter, but I am pretty sure it will work well enough. It’s a good question about oil but I think that once the aquafaba has been whipped it is less sensitive to it, which is why it stays stable if folded in gently and after stiff peaks have been achieved. Hope that helps! Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on insta

On the blog a simple #midweek recipe for #zucchini On the blog a simple #midweek recipe for #zucchinipasta that was born out of too many zucchinis in my fridge and an encounter with a fussy toddler 🤣 Easy to make, full of flavour and can be made #oilfree if that's your jam, enjoy 🤗#recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com for the latest recipe!#whatsfordinner #veganfoodporn #veganfoodshare #eatplants #eatplantsnotfriends #eatmoreplants #eatvegan #meatless #zucchinirecipes #zucchini #easyplantbasedmeals #plantbasedfood #plantbaseddiet #plantbasedrecipes #glutenfreevegan #easyveganfood #easyveganrecipes #pasta #veganpasta #midweekdinner
Shooting a new green recipe for you today, but in Shooting a new green recipe for you today,  but in the meantime here is a reminder that's this #vegan #greenthaicurry isn't hard to make and it's perfect for this transition between winter ❄️ and spring 🌱. And while you are at it, add some blitzed spinach in at the end for colour and extra plant goodness 👌#recipe link in my bio 👈 or Google 'vegan Thai green curry lazy cat kitchen' 😸#veganrecipe #veganrecipes #whatsfordinner #vegancurry #plantbased #eatmoreplants #eatvegan #govegan #ditchdairy #easyveganrecipe #vegancommunity #veganfoodshare #glutenfreevegan #vegantasty #veganfood #midweekmeals #healthyfood
Running a #foodblog when you have an insatiable #s Running a #foodblog when you have an insatiable #sweettooth is like being an alcoholic in charge of a bar! I did so well without any sweet treats for a week and then recipe testing happened and I am back at square one 🙄 Trying to distract myself with #vegannoodles...but the new recipe is banging, hopefully with you before the weekend...recipe link in my bio 👈 or Google 'vegan yaki udon lazy cat kitchen' 😸#whatsfordinner #easyvegan #veganfood #veganfoodporn #meatfree #meatlessmonday #meatless #veganfood #veganfoodblog #easyveganrecipe #veganfoodshare #plantbasedfood #eatvegan #eatmoreplants #plantbased #veganasianfood #asianfood #noodles #yakiudon
On the blog a simple #speltflour #vegangalette wit On the blog a simple #speltflour #vegangalette with #zucchini, herbs and #dukkah 🌱 that's perfect for garden gatherings in the #spring sunshine 🌞 easy and quick to make and delicious 👌recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easyrecipes #easyveganrecipes #easyvegan #veganrecipes #veganfood #springiscoming #galette #veganpicnic #zucchinirecipes #plantbased #plantbasedfood #dairyfree #weekendbaking #savoury #veganrecipes #veganfoodporn #easyveganrecipe #springfood #vegancommunity
#vegangyros with roasted #jackfruit created when I #vegangyros with roasted #jackfruit created when I lived in Greece 🇬🇷recipe link in my bio 👈 or Google 'vegan gyros lazy cat kitchen'#whatsfordinner #vegangyro #jackfruitrecipes #jackfruit #bestofvegan #plantbasedfood #plantbased #plantbasedeats #easyveganrecipe #easyveganfood #veganfood #veganfoodshare #vegangreekfood #meatless #veganaf #healthier #healthierchoices #vegancomfortfood #eatplants #plantbasedeating #veganrecipeshare #midweekmeals
Signing off with a delightfully creamy and super e Signing off with a delightfully creamy and super easy to make - a few vegan staples is all you need - #veganlemoncheesecake 😋 I'm not even in the lemon 🍋 camp myself and I love it! #glutenfree version included. Enjoy and #happyeaster 🐣recipe in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com and grab the latest post!#vegantreats #vegandessert #vegandesserts #bakedcheesecake #veganbaking #vegantreat #veganeaster #glutenfreevegan #easyveganrecipe #easyveganrecipes #veganfood #vegansweets #vegancake #plantbasedfood #plantbasedeats #veganfoodshare #veganfoodsharing #lemondessert
For the #greekfood aficionados amongst you, I have For the #greekfood aficionados amongst you, I have another #Easter worthy #greekrecipe for you. Yes, that's right, it's #veganspanakopita - world famous spinach pie made #vegan, with two different filling options. It can be made gluten-free too if you use GF phyllo, which I've seen around.recipe link in my bio 👈 or Google 'vegan spanakopita lazy cat kitchen'#eastermeal #easterfood #greekvegan #veganfoodlovers #veganfoodshare #plantbasedeats #plantbased #plantbasedeating #dairyfree #whatveganseat #vegancommunity #veganpie #vegangree #comfortfood #veganaf #vegetarianrecipes #veganrecipes
How about a Greek inspired #eastermeal? On the blo How about a Greek inspired #eastermeal? On the blog, totally irresistible #veganpastitsio aka #greeklasagna inspired by the countless ones I ate when living in #greece 🇬🇷 (before going vegan)! Not difficult to make and guaranteed to please both #vegan + non-vegan guests alike! Kaliorexi! 🤗😘recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest post!#pastitsio #vegangreekfood #vegangreece #meatless #plantbased #whatveganseat #whatfatveganseat #veganeaster #eatrealfood #eatplants #vegancomfortfood #veganfoodshare #vegancommunity #plantbasedfood #plantbasedeating #plantbasedeats #vegetarianrecipes #veganaf #healthier #healthierchoices
I'm shooting an exciting new recipe for you today I'm shooting an exciting new recipe for you today (cannot wait to share!) but in the meantime, how about a thick slice of this #healthier #vegancarrotcake with some extra frosting 🤤? It's deliciously moist, fragrant with spices and topped with silky #cashewfrosting. Gimme!! 😮 (#oilfree and #refinedsugarfree)recipe link in my bio 👈 or Google 'healthy carrot cake lazy cat kitchen' 🥕#refinedsugarfreetreats #veganeaster #veganbaking #vegandesserts #vegandessert #healthierchoices #healthydessert #veganfoodblogger #veganfood #veganfoodshare #whatveganseat #Easter #egglesscake #vegantreats #plantbased #dairyfree #easyveganrecipe #vegansweets
Load More… Follow on Instagram
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2021 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object