thumbs img 0553 Chocolate Mousse
Chocolate Mousse (r/v)
This recipe is a bit simpler than the Chocolate of the God’s version and uses a carob base rather than cocao powder. It also uses less processed sugar, largely sweetening with medjool dates. This seems a healthier version, but is a bit less tasty and texture is less fine. Which recipe are you most likely to try first?

Recipe from Raw Food Made Easy For 1 or 2 People Chocolate Mousse
1⁄4c pitted medjool dates, soaked
1⁄4c pure maple syrup Chocolate Mousse or agave nectar Chocolate Mousse
1⁄2t vanilla extract (optional)
3⁄4c mashed avocados (1 1⁄2 avocados)
1⁄4c plus 2T unsweetened cocoa, raw cacao Chocolate Mousse or carob powder Chocolate Mousse
1⁄4c water

  1. Place the dates, maple syrup, and optional vanilla in a food processor Chocolate Mousse fitted with the S blade and process until smooth.
  2. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
  3. Add the water and process briefly.
  4. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.

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