Raw Vegan Chocolate Mousse
Since we made a commitment to eating only whole, factory-free foods, and for health reasons we also cut out sugar cane, wheat, dairy, and soy, we’ve been missing dessert a lot.
So, to meet both our dietary needs and yen for something sweet, we adapted this to-die-for recipe from Renée Loux’s Signature Chocolate Mousse.
While this recipe will work with regular cocoa powder (or carob powder), it calls for raw cacao powder instead.
Raw cacao powder is a true superfood. Just 2 Tablespoons contain 170 mg of Magnesium (or 42% Daily Value ), 4 mg of Iron (or 22% DV) and 20 times more antioxidants than red wine or green tea. So this raw, vegan (or beegan, if you choose!), Paleo- and GAPS-friendly chocolate mousse is not only delicious, but also nutritious and allergen free!
Raw Vegan Chocolate Mousse
- Food processor or blender
- 2 cups ripe avocado (takes 2-3)
- 1/4–1/2 cup raw honey, maple syrup or date paste (dates puréed with a little water), to taste
- 2 Tbsp. virgin coconut oil (where to find online)
- 1-2 inches of raw vanilla bean seeds, crushed OR 1-2 tsps. vanilla extract
- 1 tsp. aged balsamic vinegar (the older the better) OR raw apple cider vinegar
- 1/8 tsp. sea salt OR ½ tsp. nama shoyu sauce (made from fermented soy)
- 1 cup Raw cacao powder OR carob powder (where to find online)
- In a food processor or blender, blend avocado, honey/date paste, coconut oil, vanilla, vinegar, and salt/shoyu until smooth and creamy.
- Add cacao or carob powder and blend until smooth.
- Garnish with fresh fruit, mint leaves, or cacao nibs as you wish.
- Let stand for 5-10 minutes before serving.
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