Hello, Hallo, Ciao, Hej, Coucou, Hola, 
Well, this is my first post. Excitement! I probably should tell a tiny little bit about myself. I'm a business psychology student, I'm a veggie lover (to be honest I'm a nearly-all-food lover) and I'm German. But since I lived in England for a year I just can't get enough of the language. However, as a German in Germany, you honestly don't need to use your English on a regular base and I find that quite sad. Because I love this language and the opportunities it gives, like communicating with people from all over the world, whose mother tongue you don't speak and who don't speak yours. That's basically why I decided to write in English. But of course, I'm not a native speaker, so please excuse the mistakes I'll make.
Let me tell you a little bit about why I wanted to start this blog:
1. friends asked me "how did you do this", "can you give me the recipe for that" etc. and I always sucked at doing this. I forgot to send them the recipe or (and that was the main reason) I didn't even have a recipe, I just threw everything together until I liked the result. But I noticed that "Throw everything together and it will be fine" wasn't really the kind of recipe they were looking for. This blog is also for everyone I led down in the last couple of years, I'm working on it, and I'll be a better me.
2. Food gives me joy and good food makes me happy. Overall, I'm a very optimistic and happy person, but I'll have my down days and if someone prepares a lovely meal for me or even I for myself, the day and the world seems to be a lot brighter places. I want to share the recipe with you, to maybe brighten up your day a tiny bit and for everyone to be able to spread a little more happiness. So, this blog will be all about food. I'm a vegetarian so there won't be meat/fish recipes plus due to food allergies and food intolerance, I started to bake and cook more vegan meals and all of a sudden, I noticed that I don't really need dairy and eggs in my everyday life. Because the vegan cuisine is colourful, delicious and simply amazing. However, I am not vegan and every now and then I'll sneak in a little bit of cheese. But this blog shall show, that stop eating meat, fish, dairy, eggs etc. isn't about giving up a certain food, it's just about changing your old faves up a little (No, that does not work for steak). Today's recipe as well as the following recipes are for those who want to include a little bit more colour to their diet, can't eat certain foods and are looking for alternatives (Btw all recipes will be soy/tofu-free, not soy sauce free though) and basically for everyone who's on the hunt for a delicious new recipe (No self-praise over here...). Well, I think for now that's enough about me. Long story cut short: Let's get straight down to FOOD.

Today's piece of happiness:

All you need: Chocolate mousse:


But finally, if you are already close to giving up, it will look like this ↓. From there on it just takes some more moments and then you’ll have the perfect almond butter base to start the chocolate mousse.



2. Step: Mousse time
For the next part, you cut the chocolate into small chunks. Now pour the coconut milk in a microwave-proof bowl or in a saucepan. Bring the coconut milk to boil, remove from heat and add the chocolate chunks. Cover the chocolate completely with milk and let it set for 5 minutes. By then the chocolate should be molten.

Add the chocolate milk and the cocoa powder to your almond butter base in the food processor and mix it. When everything is nicely combined pour the mousse into a big bowl and let it chill in the fridge for 2-3 hours. I often put it in the fridge overnight, but the mousse definitely doesn't need that long to get the right texture. However, I recommend taking it out of the fridge approx. 15 minutes before serving, for the extra bit of creaminess.



Right before you are ready to serve the mousse it's Salsa-Time! You could also prepare it a couple of hours earlier, this way the mint has more time to "infuse" the salsa. It just might look a little less appealing and if you have good-quality mint it doesn’t really need the extra time.
Take the strawberries and the mint leaves and slice them up. #whatarecipe
Mine looked like this↓ but it's cooking. Do it the way you like it! You want bigger pieces of strawberries? Go for it! It will be just as delicious as smaller pieces.

Here we go, I'm delighted to tell you: you have done it! Now go on and enjoy your self-made piece of happiness ♥