Saturday, December 7, 2013


Chocolate raspberry mousse. raw vegan. good for you. sweet and creamy. pure deliciousness. what do I need to say more?

Well, maybe that surprisingly the base of this mousse is avocado. I have never been able to imagine the taste of avocado combined with raw cacao. Now I can tell you, that it is.incredibly.good. I love it! Avocados make this dessert creamy and give body to it. I made the base layer of cacao, avocado and dates and as a special surprise I filled this treat with a core of raspberry cream and topped it with fresh sweet pink raspberries.

If you have some avocados left over, this is a healthy, easy and delectable new recipe to try. And an amazing alternative to banana-based mousses. Grab your spoon and dig in !

Serves 3-4

Chocolate mousse
1 3/4 cups avocado
1/3 cup pitted dates
1/3 cup raw cacao
2 t sweetener of your choice, I used agave
1 t pure vanilla extract
1/3 cup water

Raspberry cream
1/2 cup soaked cashews
1/3 cup fresh raspberries 
1/2 t pure vanilla extract
1/4 cup water

For the chocolate mousse, blend all ingredients except water and slowly add water until a creamy consistency is achieved. Place chocolate mousse in fridge for half an hour to set.
For the raspberry cream, blend cashews, raspberries, vanilla extract and add water until creamy.
Spoon chocolate mousse into a small bowl and build a core of raspberry cream by placing raspberry cream in the middle and covering it with more chocolate mousse. Top with fresh raspberries.


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