Since the Small Footprint Family made a commitment to eating only whole, factory-free foods, and for health reasons 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. (Thanks!)
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!) chocolate mousse is not only delicious, but also nutritious and allergen free!
Raw Vegan Chocolate Mousse
- 2 cups ripe avocado (takes about two)
- 1/4 cup raw honey
or date paste (dates pureed with a little water)
- 2 Tbsp. virgin coconut oil
- 1 inch 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 soy)
- 1 cup Raw cacao powder
OR carob powder
- In a food processor or blender, blend avocado, honey, coconut oil, vanilla, vinegar, and salt 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.
- Enjoy!
