Recipe: 2 Ingredient Raw Vegan Chocolate Mousse

by Michelle on February 2, 2012 · 5 comments

in Dairy Free,Healthy Desserts,Meal,Paleo/Primal,Raw Food,Recipes,Refined Sugar-Free,Season,Summer,Treats/Desserts,Uncategorized

This Raw Chocolate Mousse is lusicous, creamy and a ‘guilt-free’ treat (though I don’t think any treats should induce guilt!). It doesn’t contain any sugar (other than those naturally present in the coconut ‘meat’) but is still really delicious!

Recipe: 2 Ingredient Raw Chocolate Mousse

Allergen info/recipe info: This recipe is dairy-free, gluten-free, egg-free and sugar-free.

I found the mousse was sweet enough for my taste without any sugar added in it, as coconut cream I find naturally as a sweet taste. However if you find that is isn’t sweet enough for you, try adding

Makes: 1 serve

Ingredients:

  •  1/2 – 1 C. coconut cream from a young coconut (Click here to learn how to make it)
  • 1/2 – 1 Tbsp. cacao powder (or carob powder), sifted (I found about 1/2 Tbsp was good for me, but you may like a much stronger chocolately taste so feel free to increase it to your linking) or for those who are sensitive to caffeine try using carob powder
  • optional extras: dried shredded coconut, cacao nibs, walnuts, pitted cherries, sliced strawberries etc.

How to:

  1. Make the coconut cream (or use store bought coconut cream).
  2. Mix in the cacao powder into the coconut cream until smooth and creamy (you can can blend it in a blender or food processor for a really creamy consistency).
  3. Pour into a container and chill in the fridge until firm.
  4. Add any optional extras on top of the mousse.
  5. Enjoy!

Variations:

Raw Cherry Chocolate Mousse: At step 2 add in a few pitted cherries along with the cacao powder and coconut cream and blend in until smooth and creamy.

Raw Peppermint Chocolate Mousse: At step 2 add 2 or 3 fresh mint leaves along with the cacao powder and coconut cream and blend in until smooth and creamy. You might like to use Chocolate Mint leaves instead of regular mint varieties.

Raw Dark Chocolate Mousse: At step 2 add an extra tablespoon of cacao powder and follow the rest of the instructions above.

Raw Carob Mousse: Follow the directions as above and use carob powder instead of cacao powder.

Michelle

© Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. See the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

Michelle

Health Food Lover is Michelle Robson-Garth. A student-naturopath-in-training, writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 5 comments… read them below or add one }

Christine @ CleanLiving / DirtyWorld February 3, 2012 at 2:28 am

That looks delicious! Have you found any store bought brand of coconut cream that you like? I’ve always seen that in stores, but never really knew what to make of it, even though I love and use everything coconut.

Thanks!
Christine

Reply

Michelle February 3, 2012 at 8:33 am

Thanks Christine! Here in Australia I have found quite a few brands I like, but I’m not sure how helpful that is for you in Canada. I’m sure you could use any brand of coconut cream, though in this recipe I made my own coconut cream from a young thai coconut. Here is how I made it: http://healthfoodlover.com/hfl/2012/02/01/recipe-dairy-free-coconut-cream-young-coconut/
Please let me know how you go if you make it or if you just have any more questions :)

Reply

Christine @ CleanLiving / DirtyWorld February 3, 2012 at 1:41 pm

Thanks Michelle! I’m not a fan of lecithin, but I suppose there are likely some undesirable ingredients in commercially available coconut cream as well. I will investigate further, and try to find a brand that is as natural as possible. I’m feeling pretty determined to make that mousse! It would be such a nice treat within my paleo lifestyle, and I have the biggest crush on coconut :D

Reply

Michelle February 3, 2012 at 4:43 pm

Sounds good. You don’t have to include lecithin- I just like to add it because it helps to emulsify the coconut cream when I make it. But it’s completely optional. I love coconut too!!!

Reply

jenn February 25, 2012 at 9:41 am

Very interesting! I may just have to try this!

Reply

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