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Raw Chocolate Mousse
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Raw Chocolate Mousse

595

Dairy Free

A chocolate nut crust holds this creamy vegan chocolate mousse, drizzled with chocolate sauce. It's fluffy, thick, and smooth. The secret ingredient? You can't taste it, but avocado gives this vegan chocolate mousse it's whipped texture. While it may seem fancy, making the mousse is actually quite easy. Just blend... Read More

Ingredients You Need for Raw Chocolate Mousse [Vegan]

For the Crust:

1 cup walnuts
1 cup almonds
1 cup dates
1/8 teaspoon salt
1/2 teaspoon vanilla
1-2 tablespoons cacao/cocoa

For the Mousse:

1 avocado
3 tablespoons cacao/cocoa
1/4 cup maple syrup
1 tablespoon virgin coconut oil, melted (optional if you're using a chocolate bar)
3-4 tablespoons nut butter
vegan milk, as needed (around 1/2 cup)
1/2 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/3 cup dates/prunes
1 vegan chocolate bar, melted (i guess this is optional, but i recommend it!)

Chocolate sauce

2 tablespoons almond butter
2 tablespoons maple syrup
1 tablespoon cacao/cocoa
3-5 tablespoons vegan milk

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How to Prepare Raw Chocolate Mousse [Vegan]

To Make the Crust:

Put all ingredients in your food processor and process until the nuts are crumbs and everything kinda sticks together.
press into the bottom of big cupcake molds lined with plastic wrap or tinfoil.
put in the fridge.

To Make the Mousse:

Blend all ingredients until smooth (you can do this in the food processor.)
It should be pretty thick already, and it will set more in the fridge.
spoon into each of the cupcake molds and stick it in the fridge for an hour or more.

To Make the Chocolate Sauce:

Stir all ingredients together.
take the mousse cups out of their molds and decorate on plates with whatever you like!
drizzle on the sauce and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.