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rosemary gin fizz// cup of joe, photos by laura ratliff
Chocolate Mousse 1 can coconut milk 1/4 cup plus 1 T cocoa powder 1/2 tsp pure vanilla sweetener to taste -stevia Open the coconut milk, leave the can uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
smoked salmon rustic bread fresh dill squeeze of lemon.
3 likes 3 repins
blushing bride {passion-fruit nectar, champagne, grenadine}
1 like 5 repins
Raw Cashew & Raspberry Cheesecake #dairyfree
2 likes 3 repins
lemon blueberry birthday cake? yes.
1 like
Almond Ombre cake.
1 like 1 repin
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