Raw Cacao Mousse Food

EASY DOUBLE CHOCOLATE MOUSSE RECIPE (RAW, VEGAN, PALEO)

Easy Double Chocolate Mousse Recipe (Raw, Vegan, Paleo) image

A creamy smooth raw vegan chocolate mousse topped with a layer of bittersweet chocolate ganache for extra intensity.

Provided by Sylvie Shirazi

Time 20m

Number Of Ingredients 11

Ingredients

1 cup/ 112g raw cashews, soaked overnight in water
160g/ about 8 large Medjool dates, pitted and soaked overnight in water
¾ cup of filtered water (plus more if needed)
1/4 cup/60ml coconut oil, melted
6 Tablespoons/ 28g raw cacao powder (or natural cocoa powder)
1/4 tsp sea salt or Himalayan salt
1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
½ cup/120ml real maple syrup
2 Tablespoons/30g extra virgin unrefined coconut oil, melted
6 Tablespoons/ 28g raw organic cacao powder
Raw cacao nibs or berries for garnish (optional)

Steps:

Cover the cashews and pitted dates with water and soak for at least 4 hours or overnight in the fridge.
Drain cashews and dates and place in a high-speed blender with filtered water, melted coconut oil, cacao powder, salt and the seeds from the vanilla bean. Blend until completely smooth, scraping down the sides with a spatula occasionally adding extra water a Tablespoon at a time as needed. The mixture should be creamy, smooth and the consistency of a loose batter when done, mousse will set and firm as it cools in the fridge.
Spoon mousse into individual serving bowls and place in fridge while making ganache.
In the food processor, blend together the maple syrup and melted coconut oil until well combined.
Add in the cacao powder and process until smooth scraping down the sides as needed.
Pour the chocolate ganache over mousse and top with cacao nibs if desired, cover and chill for at least 3 to 4 hours or overnight.
Remove mousse from fridge at least 10 minutes before serving for a creamier consistency or serve chilled for a thicker consistency. Serve with berries on the side if desired.

Nutrition Facts : Calories 283 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 10 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 75 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

RAW CACAO MOUSSE

Raw Cacao Mousse image

This recipe comes from the Living Tree Community Foods Website. I altered some of the ingredients to suit my tastes. I made this over the holidays and we really enjoyed it. I found it to be very mild in taste compared to other chocolate mousse I've tried. The unique thing about this mousse is that its made with Irish Moss, the sea veggie. It has to be rinsed 3 times to remove any debris, then soaked for 3 days in clean water. The water should be changed at least twice a day. Irish Moss works really good as a replacement for gelatin and sets up the mousse really fast. I didn't freeze mine, it certainly didn't need it. I found the Irish Moss at my local co-op. I halved the recipe and it made 4 good sized dishes of mousse which was enough for me and my DH. You can make the date paste by measuring the dates making sure you remove the pits. Then add some water to them and soak until the dates are softened then process them in a blender to make a smooth paste. NOTE: I didn't add the soaking time or freezing time to the recipe.

Provided by Chef Joey Z.

Categories Dessert

Time 20m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

Ingredients

1 ounce sea vegetables (I used Irish Moss which is recommended)
1 cup filtered water
4 cups nut milk (I used hazelnut)
1 cup dates, paste of
1 cup liquid sweetener (I used agave syrup)
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1 cup raw cacao powder
3 tablespoons lecithin granules
1 cup coconut butter (I used cacao butter and shredded it fine)

Steps:

Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
Top with your favourite berries or other toppings.
Bon Appetit!

Nutrition Facts : Calories 146, Fat 3, SaturatedFat 1.9, Cholesterol 11.4, Sodium 64.8, Carbohydrate 27.4, Fiber 1.2, Sugar 20.7, Protein 3.3

THE RAWTARIAN

The Rawtarian image

What makes this raw chocolate mousse recipe so special? The addition of avocado gives it that fluffy, mousse-like texture. And to get the full effect of the texture, you'll want to refrigerate it for at least 1 hour before noshing on it!

Provided by By The Rawtarian

Categories Raw Puddings and Ice Cream

Time 5m

Number Of Ingredients 6

Ingredients

1 large avocado
1 banana
3 tablespoons coconut oil
4 tablespoons raw cacao powder
2 tablespoons honey, agave nectar or maple syrup
1/8 teaspoon sea salt

Steps:

1. Place all ingredients in food processor. Process until extremely smooth. (You can't over-process this one, so do keep going until it's perfectly mousse-like!)2. Spoon mousse into individual dishes and refrigerate for at least 1 hour before eating.

Nutrition Facts : Amounts per 97 g (3 oz) suggested serving NameAmount% Daily Calories 212 9 % Protein 2.1 g 4 % Fat 16 g 19 % Carbohydrates 22 g 6 % Dietary Fiber 5 g 15 % Sugars 12 g Calcium 23 mg 2 % Iron 1 mg 8 % Sodium 78 mg 3 % Source USDA Show basic Show all vitamins Show all minerals

More about "raw cacao mousse food"

NATURALLY SWEETENED VEGAN CHOCOLATE MOUSSE

Web Feb 10, 2018 3/4 cup chopped cocoa butter (or sub vegan bittersweet/dark chocolate) 1 pinch sea salt. 1 14-ounce can full-fat coconut milk (divided …
From minimalistbaker.com
Ratings 43
Calories 286 per serving
Category Dessert

In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Begin warming over medium-low heat, whisking to combine.
Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).
Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)
Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.

Raw Cacao Mousse Food

EASY DOUBLE CHOCOLATE MOUSSE RECIPE (RAW, VEGAN, PALEO)

A creamy smooth raw vegan chocolate mousse topped with a layer of bittersweet chocolate ganache for extra intensity.

RAW CACAO MOUSSE

THE RAWTARIAN

What makes this raw chocolate mousse recipe so special? The addition of avocado gives it that fluffy, mousse-like texture. And to get the full effect of the texture, you'll want to refrigerate it for at least 1 hour before noshing on it!

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