Raw vegan chocolate cinnamon mousse
Friday 22 July, 2011 | SuperLiving
THIS raw chocolate mousse is a beacon of hope for any dairy free, chocolate mousse addict suffering from withdrawals; and an even brighter light for those of you following a soy free diet.
I like to use raw almond butter in this recipe as it
adds a more rounded dimension and depth of flavour that is scrumptious.
If you don't add it, the blend can be a bit flat. If you want to make
this nut free, coconut cream is delicious as well. You could omit the
coconut cream and almond butter altogether and just add more vanilla,
agave and cacao; but I like this blend because it is not too sweet and
rich, and the flavours are better balanced.
Regardless, you can make your vegan chocolate mousse as decadent as you
want by adding in more sweetener, cacao and vanilla; more almond butter,
or even use maple syrup which is incredibly tasty. I have also used raw
and dried soaked dates which is really unbelievable! Experiment with
the cinnamon too. I like just a hint but some people prefer more. Adding
chilli is fantastic in this recipe too! You could also add in some
bananas as a substitute for a couple of the avocados! That is yummo!
Serve this with some berries, vegan cream, shaved coconut, chocolate or
nuts to complete your heavenly experience. Trust me – give this easy
peasy raw vegan chocolate mousse a go in your blender and let your inner
chocolate mousse addict sing.
Ingredients
- 4 ripe organic avocados – halved, pit removed and discarded, flesh scooped out
- 1/2-3/4 cup raw cacao powder or cocoa powder (this will vary according to the cocoa powder used)
- 3/4-1 cup of raw agave nectar, to taste
- 3 tbsp raw almond butter OR 1/4 cup coconut cream
- 2 tbsp natural vanilla extract
- 1/2 tsp ground cinnamon
- 2 pinches of Celtic sea salt to taste
Method
Place all the ingredients in a high-speed blender (I use a Vitamix) and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times. This mixture gets very thick.
Spoon into glasses and chill for a couple of hours before serving. Yum!
This delicious recipe was written and provided by Tess Masters, The Blender Girl, who knows all about the fine art of cooking with a blender for whizz-bang results. You can find out more at Healthy Blender Recipes.
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