Raw Chocolate MousseRich, decadent, chocolatey… and completely vegan! This mousse, which is dairy-, sugar-, and gluten-free, is one of the inspired desserts from a restaurant called Cafe Gratitude. A few unusual ingredients are needed, but oh, it’s worth it! The perfect Valentine’s Day dessert to make for your honey-bunny.

Raw Chocolate Mousse
Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude
Makes 6 servings

1/2 oz (15 g) dried Irish moss seaweed
2 C. (470 ml) almond milk
1/4 C (66 g) dates (about 3)
1/4 C. (60 ml) agave syrup
6 T. (30 g) cocoa powder
1 T. (15 ml) vanilla
1 T. (12 g) lecithin*
1/2 C. (125 ml) raw coconut oil

After measuring the Irish moss, rinse it 3 or 4 times in water to remove the salt and sand; drain well. Irish Moss DryCover with filtered water and let sit at least overnight. The Irish moss will double in size and become translucent, at which point it’s ready to use.Irish Moss SoakedDrain the Irish moss and cut into small pieces; put in the blender with 1/2 C. (125 ml) filtered water. Blend on high about 3 minutes, until it’s a smooth, thick gel with no visible pieces of moss left.

Chop the dates into small pieces, discarding the date pits. Warm the coconut oil enough to liquify it.

Add the almond milk, dates, agave syrup, cocoa powder, vanilla, and salt. Blend until smooth.

With the blender still running, slowly add the lecithin. Continue blending, adding the coconut oil in a steady stream.

Pour into a bowl or your serving dishes and refrigerate about an hour until set. Top with berries.

Raw Chocolate Mousse

Decadent raw chocolate mousse

Decadent, creamy, uber-chocolatey.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 1 d 15 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/2 ounce Irish moss seaweed (dried)
  • 2 cups almond milk
  • 1/4 cup dates about 3 (66 g)
  • 1/4 cup agave syrup
  • 6 tbsp cocoa powder (30 g)
  • 1 tbsp vanilla extract
  • 1 tbsp lecithin granules (12 g)
  • 1/2 cup coconut oil raw, melted

Instructions
 

  • After measuring the Irish moss, rinse it 3 or 4 times in water to remove the salt and sand; drain well.
    Irish Moss Dry
  • Cover with filtered water and let sit at least overnight. The Irish moss will double in size and become translucent, at which point it's ready to use.
    Irish Moss Soaked
  • Drain the Irish moss and cut into small pieces; put in the blender with 1/2 C. (125 ml) filtered water. Blend on high about 3 minutes, until it's a smooth, thick gel with no visible pieces of moss left.
  • Chop the dates into small pieces, discarding the date pits. Warm the coconut oil enough to liquify it.
  • Add the almond milk, dates, agave syrup, cocoa powder, vanilla, and salt. Blend until smooth.
  • With the blender still running, slowly add the lecithin. Continue blending, adding the coconut oil in a steady stream.
  • Pour into a bowl or your serving dishes and refrigerate about an hour until set. Top with berries.

Notes

Per serving:
  • 276 calories
  • 21 g fat
  • 18 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 61 mg sodium
  • 278 mg potassium
  • 19 g carbohydrate
  • 3 g fiber
  • 5 g sugars
  • 1 g protein
  • 7 Weight Watchers Points Plus
Lecithin can be made from soybeans or sunflower seeds. Unless you research before you buy, you are most likely to find it made from GMO soybeans using a chemical process. But the good news is, you can get raw, organic sunflower lecithin here that's gluten-free and vegan.
Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude