Raw Vegan Chocolate Mousse

Thank you to a very quirky and healthy website: quirkycooking.com, this turned out to be a fantastic find, loved by the kids and adults alike:

Raw Vegan Chocolate Mousse

{Serves 6}

1. Grind up the raw cashews in the Thermomix on speed 9 for 10 seconds:
– 150g raw cashews

2. Add ice and grind on speed 9 for 20 seconds:
– 350g ice cubes

3. Scrape down bowl with spatula; add vanilla, cacao and dates, and grind on speed 9 for 30 seconds:
– 1 tsp vanilla bean paste (or vanilla extract)
– 30g raw cacao powder (I used Loving Earth cacao powder & it’s very strong – if not using Loving Earth brand, you may need 35g)
– 100g dates (or to taste)

(I used regular dates which were semi-frozen, and I think the texture of these contributed to the thickness of the mousse. If you use fresh dates, it may turn out a bit softer, but you can add more ice to thicken it if you need to.)

4. The mixture will be a bit lumpy at this stage, especially if you are using dried dates instead of fresh dates. Scrape down the bowl and lid with the spatula, and keep blending on speed 9 until you get a smooth, creamy mixture. It will take at least another minute.

 

Chocolate mixture after blending, and before adding the avocado

5. Scrape down bowl again, and add avocado. This is actually optional – without the avocado, you’ll still have a lovely, thick, chocolate cashew cream as in the photo above. The avocado does make it thicker and creamier though, so don’t be afraid to try it!
– flesh of 1 ripe avocado (make sure the avocado is a nice one – no bad spots, or it’ll have a slightly bitter taste)

Note: If you find your mousse is not thick enough (it won’t stay swirled up into a peak), add another handful of ice and reblend on speed 9 for 1 minute, until smooth.

6. Spoon into small dessert bowls and enjoy! You can freeze this for later – half frozen it tastes like the most divine soft serve ice-cream ever… If you freeze it until it’s solid, you’ll need to thaw it a bit before using again.

 

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Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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