Rich chocolate Mousse
* approx 5-6 servings
1/3 cup cacao powder
1/3 cup of dates, soaked and chopped
small handful of Irish Moss (chopped and soaked)
2 cups almond or hazelnut milk
1/4 cup agave nectar
1/2 cup coconut oil
1 teaspoon vanilla
2 Tbs lecithin
dash of salt
– high speed blender
1. – combine Irish moss with water in blender and blend until smooth and thick.
2. – add remaining ingredients except lecithin and coconut oil and blend on high.
3. – add lecithin and coconut oil and blend again.
4. – pour into wine glasses, dessert cups or bowls and place in refrigerator
or freezer for a half hour or more until set.
Now you can enjoy one of the great tastes and textures in raw—raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you. Kenney is a chef, restaurateur, caterer, and food writer. Baird has been an integral part of the Kenney team since 2008 and has assisted in writing and developing recipes for several of Kenney's books.