Vegan Chocolate Mousse.
I made this amazingness last night and actually waited until morning to eat it. It was well worth the wait! A very simple recipe that will definitely be added into my collection. I found the recipe on the spontaneous hausfrau which has TONS of great recipes. Really an endless supply to keep me in the kitchen.
Soak 1 cup of cashews in water for 6 hours.
Drain the cashews and put into a food processor or a good blender. I say “good” blender because some blenders are not good at juicing; the ninja blender I have now is good enough to do this recipe but my old one wasn’t.
Add 2 tablespoons of agave syrup, 4 teaspoons of coconut oil/ butter/ manna whatever it’s called in your local grocery, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of vanilla extract or if you have a whole vanilla bean you can scrape it right in, 1/2 a cup of water and a pinch of salt (if you like). I also added a few shakes of cinnamon here. You could use maple syrup instead of agave if you don’t have it but make sure you’re using pure maple syrup and not the fake sugary stuff.
Blend to your hearts desire. Scrape down the sides of the blender/ processor so that everything gets well incorporated. You will start to see after a few minutes of blending that the mixture will emulsify. Keep blending! When it becomes very uniform and fluffy, you’re done. I promise that an hour in the fridge will really heighten the flavors of this dessert.
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