Raw chocolate Mousse
Raw 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
- combine Irish moss with water in blender and blend until smooth and thick.
- add remaining ingredients except lecithin and coconut oil and blend on high.
- add lecithin and coconut oil and blend again.
- pour into wine glasses, dessert cups or bowls and place in refrigerator or freezer for a half hour or more until set.
Sweet Gratitude is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tamborra and Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed. -Two thumbs up!