Recipe: Rich, Creamy Chocolate Mousse (Dairy-Free)
Now there are a lot of chocolate mousse recipes out there, but I am always experimenting and like to try slightly different variations.
Chocolate mousse is a rich and creamy dessert. And this one is packed with goodness.
Avocados pack a power punch of nutritional goodness:
- 400% more fiber than broccoli per cup.
- The healthy kind of fat.
- A natural chemical called persin that seems to be chemotherapeutic in nature.(1) (2)
This recipe also calls for maca powder and almond milk.
Maca powder is a root vegetable that is a good thickening agent.
It is also good because:
- It is an adaptogenic herb: it helps our body deal with stress. That, coupled with its energy inducing properties, make it a good way to get a boost, without taxing the adrenals.
- It increases libido, significantly!
- It is loaded with healthy nutrients and is a great source of antioxidants.
Homemade almond milk is nutritious as well because:
- It is low in calories, even though it is a nutty, rich drink.
- It is high in vitamin E. You can get your daily recommended intake in just two cups.
- It has a low glycemic index and won’t spike your blood sugar.
And as for chocolate mousse or pudding from a packet? No way! This is so easy to make. When you can get the richness, freshness, and health benefits of this chocolate mousse, why would you choose a gelatin-based, high sugar and fat, chemical laden compound?
You can enjoy rich, chocolatey goodness, and treat your body well at the same time.
- 3 small avocados
- 5 TBS cacao powder
- 1 tsp maca powder (If you don’t have maca you could substitute very finely ground almonds, walnuts or cashews, or just leave it out.)
- ½ cup almond milk (I like to make mine up with half the normal amount of water, so it’s extra creamy and then I add water as necessary depending on what I’m making.)
- 1 tsp freshly ground coffee
- 10-20 drops of organic liquid stevia. The quantity will depend on the brand. Make sure the stevia you use is pure stevia, and not mixed with other chemical sweeteners.
- Or, instead of stevia you could use 3 medjool dates. Soak for a few minutes to soften and chop into small pieces for easier blending,
- Put all the ingredients into a food processor together and blend until smooth. You can use any blender for this, but you will get the smoothest and creamiest consistency with a food processor.
- Scoop into dessert glasses. Any cup or small bowl will do.
- Top with whatever you have in your pantry. I happened to have some dessicated coconut, cacao and freeze dried strawberries.
Raw desserts like this one are rich in enzymes and retain their nutrient density. Plus you have a lot of flexibility to change the ingredients to suit your taste buds. Feel free to edit or swap something and let us know in the comments how it tastes!
Add one last dusting of cacao powder if you like.
Cover and refrigerate for at least 30 minutes. I left mine in for 2 hours before devouring.