Tip
If you're short on time, these are great with regular whipped cream instead of cashew cream.
Chocolate Mousse
You won’t believe this silky chocolate mousse is completely vegan and refined sugar-free.
1 large avocado, pitted and peeled
2 tablespoons almond butter
sea salt
¼ teaspoon vanilla powder or vanilla extract
¼ cup brown rice syrup
¼ cup maple syrup
¼ cup raw cacao or unsweetened Dutch-processed cocoa powder
¼ cup almond milk
¼ teaspoon liquid stevia
2 tablespoons coconut oil
½ – 1 cup cashew cream
for the cashew cream:
1 cup organic raw cashews, soaked in water, covered, for at least 2 hours
½ cup filtered water
1 tablespoon plus 1 teaspoon maple syrup
a pinch of salt
½ teaspoon vanilla powder or vanilla extract
1. In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among 4 ramekins; cover and refrigerate for at least 1 hour.
2. Serve topped with a dollop of cashew cream and a pinch of sea salt.
to make the cashew cream:
Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.