Raw Vegan Chocolate Mousse
For me, this delicious vegan chocolate mousse is one of those recipes I make all the time, for breakfast, dessert, or a healthy treat, it is a fabulous way to sustain me while satisfying my sweet tooth.
This recipe is super simple to make, it takes less than 15 minutes to prepare, and no cooking involved. You can use a blender, or food processor, or even an immersion blender.
I added a teaspoon of maca powder because I think maca and chocolate are perfect together, also maca has lots of health benefits, but you can omit it. The great thing is that you can find maca powder everywhere, even Trader Joe’s has it. This is the one I buy, it is excellent and affordable.
The dark cacao powder I used is amazing! It is reasonably priced and it tastes really good! I use it for everything, especially baking.
With the same recipe, you can make a chocolate sauce, by increasing the water to 1 cup. It makes a great sauce for pancakes, cakes, waffles, and much more. For fudgesicles, freeze the mousse in ice cube trays. Thaw for 5 minutes before serving.
Raw Vegan Chocolate Mousse
Ingredients
Makes 10-12 servings
- 1/2 cup Medjool dates, pitted and soaked in 1 cup of water (
safe the water!) - 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoon maca powder (optional)
- 1 1/2 cups mashed avocado (2-3 avocados)
- 1/2 teaspoon xantham gum
- 3/4 cup raw cacao powder
- 1/2 cup date water as needed
Directions
- In a food processor, process the dates, maple syrup and vanilla until smooth. Add in the avocado, maca powder (if using it), xantham gum, and cacao powder. Process until creamy, stopping to scrape down the sides of the bowl with a spatula as needed.
- Add the water and process until smooth. Serve at room temperature or chilled.
- Store in a sealed container in the refrigerator for up to three days or in the freezer for up to two weeks.
Raw Vegan Chocolate Mousse
Ingredients
- 1/2 cup Medjool dates pitted and soaked in 1 cup of water (save the water!)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed avocado 2-3 avocados
- 1 teaspoon xantham gum
- 3/4 cup raw cacao powder
- 1/2 cup date water as needed
- 1 teaspoon maca powder (optional)
Instructions
1. In a food processor, process the dates, maple syrup, and vanilla until smooth. Add in the avocado, maca powder (if using it), xantham gum, and cacao powder. Process until creamy, stopping to scrape down the sides of the bowl with a spatula as needed.
2. Add the date water and process until smooth. Serve at room temperature or chilled.
3. Store in a sealed container in the refrigerator for up to three days or in the freezer for up to two weeks.
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