Raw Chocolate Mousse
This yummy recipe is from Sandra Dubs, a friend of our clinic. We attended one of her cooking classes as a team outing some years back. Her long awaited plant-based cookbook “My Wholefood Community Cookbook” is soon to be on the book shelves, watch out for it – congrats Sandra!
1 tsp Coconut oil
1 tsp Water
2 tbsp Raw cacao powder
2 tbsp Coconut or rice syrup
1 tsp Cardamom, ground
1 cup Berries
Mint leaves and crushed Almonds for garnish
Melt coconut oil. Place melted coconut oil, avocado and water into a blender or food processor and blend until smooth, adding a little more water if required. Add cacao powder, syrup and cardamom and blend again until smooth. Taste and adjust sweetness as desired.
Serve with berries and garnish with chopped mint leaves and crushed almonds.
NUT CREAM INGREDIENTS Makes 1½ cups
1 cup Cashews
1 cup Almonds
2 tbsp Maple, Coconut or Rice syrup
1 tsp Vanilla, ground
½ tsp Cinnamon, ground
¼–½ cup Water
Soak almonds or cashews for at least 1 hour.
Pulverise the nuts in a high-speed food processor, adding sweetener, vanilla, cinnamon and enough water to make a creamy consistency. This cream usually thickens as it sits; add more water as needed to thin it out.
PHOTO COURTESY OF EMMANUEL SANTOS