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These chocolate bars are full of flavors found in Mexican chocolate cake: cinnamon, cayenne and cloves. The base is made from buckwheat and almonds, providing a crunchy texture, and topped with an avocado chocolate mousse. They are delightful once they are cut into bars and enrobed in chocolate! The avocado mousse is a wonderful recipe that can be enjoyed on its own, too.   Credit: Reprinted with permission from The Art of Raw Desserts by Crystal Bonnet. Page Street Publishing Co. 2022. Photo credit: Crystal Bonnet.

Mexican Chocolate Mousse Bars [Vegan]


About 30 chocolate bars

Ingredients You Need for Mexican Chocolate Mousse Bars [Vegan]

For the Blond Buckwheat Crunch Base:
  • 1 1/2 cups (195 g) soaked and dehydrated almonds
  • 1/2 cup (65 g) sprouted and dehydrated buckwheat
  • 1/2 cup (65 g) activated oat flour
  • 1/4 cup (40 g) coconut sugar
  • 2 tablespoons (16 g) mesquite powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60 ml) melted virgin coconut oil
  • 2 tablespoons (30 g) tahini
  • 12 drops vanilla extract

For the Mexican Chocolate Mousse:

  • 2 cups (300 g) peeled, pitted and chopped ripe avocado (about 3 small avocados)
  • 3/4 cup (72 g) cacao powder
  • 1/2 cup (120 ml) coconut milk
  • 2/3 cup (160 ml) coconut nectar
  • 8 drops vanilla extract
  • 2 teaspoons (4.5 g) ground cinnamon
  • 1/8 teaspoon Himalayan salt
  • Pinch of ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup (60 ml) melted virgin coconut oil

For the Assembly:

  • 2 batches Enrobing Dark Chocolate
  • 1/4 cup (50 g) chopped cacao butter
  • 3/4 cup (150 g) chopped cacao paste
  • 3 tablespoons (45 ml) coconut nectar
  • 12 drops vanilla extract, Medicine Flower brand preferred

How to Prepare Mexican Chocolate Mousse Bars [Vegan]

For the Blond Buckwheat Crunch Base:
  1. In a food processor, process the almonds, buckwheat, activated oat flour, coconut sugar, mesquite powder and cinnamon until the mixture resembles coarse flour. Add the melted coconut oil, tahini and vanilla, and process again until the batter starts sticking together.
  2. Line an 8-inch (20-cm) square baking pan with parchment paper and, using your hands, press the blond buckwheat crunch base into the bottom of the pan, creating an even layer. Using the back of a spoon, firmly smooth out the layer and set it aside while you make the Mexican chocolate mousse.

For the Mexican Chocolate Mousse:

  1. In a food processor, process the avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves and cayenne pepper together until the mixture is smooth. This will take a couple of minutes and you will need to scrape down the sides of the processor. Add the melted coconut oil and process again until the mixture is well combined.
  2. Transfer the mixture to the square pan, on top of the crust, and even out the layer using an offset spatula. Chill the pan in the freezer for 8 hours or overnight, until firm.

Enrobing the Dark Chocolate: 

  1. In a stainless steel or heatproof glass bowl, combine the cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn the chocolate. While the bowl is still over the heat, add the coconut nectar and vanilla and stir until combined.
  2. Remove the bowl from the heat and let the chocolate sit at room temperature for 15 minutes to cool. If you use it while it is still hot, the recipe you’re enrobing will melt. Transfer the chocolate to a small bowl for enrobing. To remelt the chocolate, follow the instructions for the bowl over bowl method.

For the Assembly:

  1. Remove the pan from the freezer and trim the edges with a knife to create a clean line on all four sides. Slice into 2 x 1–inch (5 x 2.5–cm) bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice. Line a cutting board or tray with parchment paper and transfer the bars to the prepared surface. Place them back in the freezer for a few hours to firm up and cool before enrobing.
  2. Make or melt the enrobing dark chocolate and transfer the melted chocolate to a small bowl. Remove the bars from the freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into the melted chocolate for a few seconds with the base facing down (the chocolate mousse layer should be facing up). Remove the bar from the chocolate and allow the excess chocolate to drip off. Transfer the enrobed chocolate bar to the lined surface and repeat the process until each bar is enrobed.
  3. Place the bars back in the fridge for 10 minutes to set before serving. They will keep in the fridge for 1 week in a sealed container or in the freezer for up to 1 month. They store better in the fridge, as the freezer will create condensation when thawing.

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