14 Sep 2012

raw chocolate mousse


uh... yeah. make these now.

i felt like creating something a wee bit fancy yesterday for my family and friends. we had a ripe avocado so i utilized it in the name of raw vegan splendor. turned out pretty decent, if i do say so myself (and i just did, so there). while you read the post, look at the pics and check out the recipe - i suggest you listen to THIS. i took lots of pictures for you today to feast your eyes on. FEAST:


i love having fresh mint from the garden for garnishes on desserts. to be honest, i'm not the biggest peppermint fanatic but i do adore the splash of colour. i am addicted to chocolate (that should be pretty apparent by now) but all the brown leaves something to be desired; purely for aesthetic reasons.


the bottom of these is a chocolate nut crust and it's topped with a chocolate pudding kinda deal. i made a quick chocolate sauce to decorate. i suggest letting them sit in a fridge for a few hours. i let them set overnight. i'm pretty sure if you do everything wrong in this recipe - it will still be delicious...

IT'S ALL CHOCOLATE.

double chocolate mousse delights: makes around 8 

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

mousse:
1 avocado
3 tablespoons cacao/cocoa
1/4 cup honey/maple syrup 
1 tablespoon virgin coconut oil, melted (optional if you're using a chocolate bar)
3-4 tablespoons nut butter (i used peanut butter)
vegan milk, as needed (around 1/2 cup or something?)
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

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.) see if you wanna add anything. 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. 

when you wanna eat them - ASAP i would assume - make the chocolate sauce by stirring 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. YUUUMMM <3