If you love chocolate but don't want the empty calories and refined sugar, you'll love this decadent raw vegan mousse! It is a real crowd pleaser and will be a great addition to any party or a special celebration.
It has rich chocolaty taste and all the goodness raw cacao has to offer (antioxidants, minerals, vitamins, nutrients, good fats and a dose of happiness).
Free of gluten, milk, soy, dairy, refined sugars and any chemical nastiness, it's a feast for your body and mind.
But the best thing? It takes less than 10 minutes to make (once the soaking and chilling are out of the way!):
Serves 5-6
Use organic ingredients where possible
1 cup raw cashews, soaked for at least 5 hours, drained and rinsed
3 tablespoons of room temperature espresso or 2 teaspoons of coffee essence+ 2 tablespoons of almond milk
2–3 tablespoons raw cacao powder (or substitute 1 tablespoon with raw carob powder)
1 teaspoon vanilla essence
5–6 drops of stevia or to taste or 2–3 tablespoons raw agave nectar
3 tablespoons raw coconut oil (use deodorized coconut oil as it has no smell), melted
Pinch of Pink Himalayan Salt/sea salt
1–2 tablespoons raw cacao nibs (optional)
whole roasted coffee beans for garnish (optional)
In a blender, blend cashews, espresso, cacao powder, vanilla, stevia or agave nectar together until super smooth. Add coconut oil and blend again till smooth. You might need to stop your blender a couple of times and scrape the sides. You might also need to add extra almond milk or espresso until you reach your desired consistency. If using, add the cacao nibs and mix with a spatula or a wooden spoon.
Divide between the serving glasses (shot glasses are ideal) and decorate with a pinch of cacao powder and two coffee beans.
Chill in the fridge for a couple of hours or place in the freezer for 15 minutes. For a super decadent version, serve with whipped coconut cream. Enjoy and if you love this recipe, share it with your friends and family.
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