Rebecca Stonor is a Cooking Instructor, Wellbeing Officer, Plant Scientist and Plant-Based Nutrition Wellness Advocate. She has worked for nearly two decades in plant science and is certified in plant-based nutrition through eCornell University. She is using plant-based eating to recover from multiple sclerosis and is now living symptom and relapse free. A passion for helping others has led her to sharing her story via wellness workshops, plant-based cooking classes and public speaking engagements.
Writing for SheSapiens as their plant-based nutrition expert, Rebecca shares her knowledge of the benefits of eating whole plant foods on a global platform. Featured as a guest blogger with Vegan Easy and Doctors for Nutrition, her recipes are a valuable resource for those making the change to a plant-based lifestyle. Rebecca is passionate about showing others through social media, private culinary instruction and personal cooking services that nourishing food truly is medicine.
Chocolate mousse tart with berries (SOS free)
1 cup raw almonds
1 cup walnuts
10 medjool dates, pitted
Figs, sliced into segments
Chocolate mousse filling
1/3 cup chia seeds
1/4 cup cocoa powder
2 1/4 cups plant milk of choice
6 soft medjool dates, pitted
1 tablespoon maple syrup
1 ripe avocado
High speed blender
Round pie tin
Measuring cups, spoons
Process the almonds, walnuts and dates in a food processor until it resembles a fine crumb and sticks together when pressed.
Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick.
To make the chocolate mousse, into a high speed blender place the chia seeds, cocoa powder, plant milk, dates, maple syrup and avocado. Blend until very smooth.
Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into the tart crust. Refrigerate for 2 to 3 hours, to set.
When the mousse has cooled, arrange fresh berries on top.
Place in the fridge to chill until serving.