Decadent raw chocolate mousse
Decadent, creamy, uber-chocolatey.
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.
- 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.
- 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