Hello there you devilishly good little mousse! You’d think this recipe is one for the ‘naughty bites’ folder, but it’s the opposite; super healthy! I’ve always wanted to try making a chocolate mousse that is vegan friendly…mainly since I don’t digest dairy all too well. So I finally plucked up the courage to toss an avocado into a sweet recipe and the result: delicious! I’ve been a big fan of the London-based blogger Deliciously Ella and since day one she’s always vouched for putting avocados in deserts when you need that creamy smooth texture. I know it sounds so odd to do this, but trust me it’s worth it. My main tip would be to go for a ripe avocado that isn’t overripe (in other words, getting a little bit brown).
This recipe is yet another super easy one and once you have the right ingredients in front of you, it won’t take more than 10 minutes till the mousse is put together, dolloped into a glass and shoved in the fridge. Then you need a little patience, as with any mousse; it needs to sit in the fridge for a while 🙂
Did you know?
There’s a pretty big difference between cacao and cocoa.
Raw cacao powder (what I use for this recipe) comes from cold-pressed unroasted cocoa beans. This process locks in all the living enzymes in the cocoa beans and removes the fat. Cacao really is the purest form of chocolate that you can eat, hence it is raw and said to possess the highest amount of antioxidants as well as magnesium in all foods!
Cocoa Powder is what most of us grew up with and consumed through common brands like the ‘Nesquik’ milk drink or the ‘Cadbury’ versions. This powder is the heated form of cacao and is usually packed with sugars and other additives raking in a very low nutrition count. You can however find better versions of cocoa powder in the form of Dark (Dutch-processed) cocoa powder that isn’t laced with all those unhealthy sugars. So you still can get pretty decent quality without paying the price of raw cacao.
If you’re up for it: go to a store and pick up any bar of chocolate. Now flip the package and read the ingredients. You’ll be surprised of how little actual pure chocolate is in it, and how much processed stuff is pumped into it to compose that bar of ‘chocolate’.
Cacao Nibs are basically the raw cacao bean chopped up into edible bits, kinda like a chocolate chip but minus the sugars and fats.
Ingredients for the vegan mousse
Makes 2 servings
1 small ripe avocado
1/4 cup almond milk (approx. 60-70ml)*
1/3 cup raw cacao powder (approx. 5 tablespoons/ 35grams)
Sprinkle of cacao nibs (don’t put too much as it’s quite bitter)
2 big tablespoons maple syrup (or agave)
¼ of a teaspoon of Bourbon vanilla essence
*You can use any dairy-free milk that you like
I placed frozen berries at the bottom of the martini glasses and dolloped the mousse on top. Once refrigerated and ready to eat, I sprinkle some desiccated coconut, flaked almonds and a drizzle of my chia seed jam. The sweetness of the jam worked sooo well with the creaminess of the mousse! Oh and if you have amarettini biscuits, crumble them on top- super yum!
How to make the cacao vegan mousse
- Cut and scoop out the avocado. Place it in a blender and pulse till smooth.
- Add the cacao powder, the nibs, the milk, maple syrup and vanilla essence.
- Blend away!
- If the mixture is getting stuck (as mine always does…fun times!) just stop blending and scrape off the sides with a spatula to make sure the blades hit all the cacao nibs
- Taste it. If it’s not sweet enough, or cacao-ish enough for you then add a little more powder and tiny drizzle of sweetener
- Dollop into some pretty glasses and let it set in the fridge for minimum 5hours (I left mine overnight)
- Enjoy your healthy desert 🙂