Robyn’s Vegan Chocolate Mousse Pie

This is soooo delicious!  you can serve it as a pie or as a mousse!

vegan mouse pie

  • 1-14-oz. package of extra firm tofu, cut into large chunks
  • 1 ½ – 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened, vanilla almond or soy milk
  • 2 tablespoons maple syrup (or to taste) (I use my nephew’s straight-from-the-tree maple syrup)
  • 1-10 oz. bag vegan semi-sweet chocolate chips – set aside a handful for garnish
  • ½ cup Godiva® chocolate liqueur, optional
  • 1 easy vegan graham cracker crust, if opting for pie

Easy Vegan Graham Cracker Crust

  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • ¼ cup melted coconut oil
  1. To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a Saladmaster pie pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
  2. Transfer the tofu, vanilla, almond milk, and maple syrup to a blender and blend well. Melt the chips in an 8” Saladmaster skillet, and add them to the tofu mix. Blend again. If using, add and blend in Godiva chocolate liqueur.
  3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve. If serving as mousse, chill in a bowl in refrigerator until ready to serve.

Lemon Blueberry Cake – electric skillet

Lemon Blueberry Cake  – electric skillet

lemon blueberry cake


  • 1box lemon cake mix
  • 12oz lemon yogurt
  • ½ yellow squash
  • 1 lemon
  • ½ cup blueberry
  • 2 eggs


Zest lemon, make 1 tbsp.  Reserve lemon to make about 2 tbsp. of juice. In a bowl pour cake mix and add lemon yogurt, blueberry, eggs and lemon juice mix all well. With SM machine grate squash with cone #1 and add it to mix. Pour mixture into large skillet and cook for 15 minutes.

Apple Fennel Chimichanga with Carmel Sause

compete chimichanga vegan with carmel!
Apple Fennel Chimichanga

5 Apple (fuji apples) 2 bulb Fennel ½ cup Rum
1 Orange juice and Zest 1/3 cup Sugar Pinch of salt

Sauté coconut butter, fennel and apple. Add brown sugar with a touch of water to dispurse it. Remove from heat and add rum. Return to heat and reduce.

chiminchanga pre wrap saladmaster

Place in flour tortilla, wrap, and fry using electric skillet at 325 and coconut oil.

electric skillet chimi fried


Salted Caramel

saladmaster vegan carmel

2 Anis star
1 stick Cinnamon
1 can Coconut Cream
1 can coconut milk
1/3 Brown Sugar
1 tbsp. vanilla.


Place all ingredients into pan and let simmer until color browns.  Remove from heat and vanilla and salt.

Chocolate Tofu pudding

tofu pudding saladmaster

Directions                   Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information

Per 1/2-cup serving:

calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg

Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes

Apple Cobbler-Electric Skillet

apple cobbler


  • 5-6 Gala apples, #5 cone
  • 1 tsp of lemon juice, #1 cone
  • 1 cup rolled oats
  • 2/3 cup of flour
  • ¼ cup brown sugar
  • 3 tbsp cinnamon
  • 1 tbsp butter, sliced

Toss sliced apples and lemon juice together.  Arrange apple slices in cold electric skillet and scatter butter slices on top.  Mix oatmeal, flour, cinnamon and sugar together and sprinkle on top of apples.  Cook at 275 degrees or Medium-click-low for 20 minutes.  Serve warm with ice cream.  Also great if you use pears & apples together.


No Bake Vegan Date Squares

nobake vegan date squares

• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil
Date filling:
• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

Saladmaster Bacis – Pineapple Upside Down Cake-Electric Skillet


pineapple cake mix
3 eggs
1 yellow squash, #1 cone
½ cup of pineapple juice
2 apples, #2 cone
1 cup brown sugar
½ stick of butter
1 can pineapple slices

Preheat ES to 300 degrees. Mix ingredients together to a thick “brownie” consistency. Spray skillet with PAM and arrange pineapple slices and cherries on bottom of the skillet as desired. Layer brown sugar evenly on top and then add the cake mix; bake for 35 – 40 minutes until done.

Zabaione my way!!!!


3 eggs
½ cup mascarpone cheese
¼ cup sugar
½ cup coffee
¼ cup brandy 1 package of lady fingers cookies.


Separate eggs yolk from whites. Beat egg white until fluffy, set aside. Mix egg yolk and sugar in a separate bowl. When all well combine add mascarpone cheese, mix well and slowly add the egg withes. Pour mixture in small glasses.

Mix together coffee and brandy and soak cookies adding them to the mixture, decorate them with chocolate powder or fresh raspberry.

Caramelized Bananas (Nigerian)

Caramelized Bananas (Nigerian)


  • 8  banana’s
  • 1 cup brown sugar
  • 1 cup butter-2 sticks
  • 16 ounces whipped cream


1.  Peel all bananas and after doing so cut in half, then split down the middle.

2.  Place cut bananas aside and melt

3. 1 stick of butter, set the other stick aside to add more when cooking. Once the butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it won’t take long.

4.  Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.

5.  After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.

6.  After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.

7.  When bananas are golden and slightly brown down the center they are done.

8.  Remove from skillet and place on plate.

9.  Add whip cream to top and serve warm.

10. Also try other fruits with it, I top mine with cold strawberries from time to time.

Serves 8

Poached Pears in Port with Chocolate and Raspberry Sauce

  • 6 firm pears
  • 1 bag frozen raspberries or 2 containers of fresh raspberries
  • 1 bottle port wine
  • 1 vanilla bean
  • 4  tablespoons sugar
  • 8 ounces semisweet chocolate chips
  • 2 cups whipping cream
  • Powdered sugar


Peel and core the pears leave whole. Place them in a saucepot with vanilla bean and Port wine. Bring to a boil and cook until the alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are submerged. Pears should simmer for at least 35 to 40 minutes. 

Remove the pears once they are tender.


Return the port to a simmer and cook until reduced by 3/4 and syrupy.

Raspberry Sauce:

In a small sauce pan add,  4 tbsp. sugar, and the bag of raspberries. Pour some port wine in, just enough to barely cover the berries. Heat on med. heat until it boils. Reduce the heat to med-low and stir occasionally until the berries are soft and breaking apart. Remove from heat and let cool.

Place a med bowl lined with 3-4 layers of cheese cloth set aside. Once the berries are cooled down, pour the berries into the lined bowl. Grabbing the extra cloth hanging around the bowl, bring it up and start twisting the cheese cloth and squeezing, so that the berry juice drips into the bowl.

Squeeze as much of the juice out as you can and discard the cheesecloth with the pulp inside. You now have a seedless raspberry sauce. Use the reduced wine sauce, and add to the raspberry sauce.

Chocolate Sauce:

In a small saucepan, melt chocolate chips on low heat. Once melted, whisk in 2-3 tbsp. of cream and cook until creamy, and shiny. Remove from the heat and let cool.  Whip cream to stiff peaks. Sweeten with powdered sugar and some vanilla bean. Set aside to chill.

Once pears are cooled down, place on plate in a pool of raspberry sauce. Fill the pear with chocolate sauce and top with whipped cream. Garnish top of pear with Swirls of chocolate and raspberry sauce. 

Squeeze the chocolate sauce in the center of the pear!

and… walla… a delcious romantic desert for 2!