When I was growing up in Johannesburg, South Africa, there was a restaurant chain called Squire’s Loft. They served the most amazing chocolate mousse in a wine glass for dessert- it was smooth, rich and creamy and I have never found another chocolate mousse to equal it.
I first made this chocolate mousse at a one of the Raw Baking & Oils classes I hold. It was incredible so I made another batch that night for the children. When I say they loved it, I mean they LOVED it. And I have regularly made it since as a nutrient dense, raw (vegan), brimming with goodness dessert. It is a regular part of our Friday Family Fun night and we all look forward to eating it!
Dessert is one of the hardest things to make as part of a Paleo lifestyle. Desserts generally involve epic amounts of sugar and dairy, both of which are not part of a Paleo lifestyle. So to find a dessert that truly tastes like “normal” dessert is such a win. Desserts need to be a little bit decadent and this chocolate mousse really is. You could easily serve this at a non-Paleo gathering and no-one would know it wasn’t a sugar and dairy laden dessert as it tastes so incredible.
And the best part of all… it’s EASY to make. I say this every single time I post a recipe, but no-one has time to make dishes with 14,000 steps and endless fiddly components. To make Paleo work, I believe it has to be easy to do and easy integrate into your life. This recipe is super easy and takes about 5min to make (aside from the cooling time in the fridge of course). AND you make it all in the food processor!
The recipe is adapted from one of my favourite books The Unbakery by Megan May. I have adjusted the ingredients to be ones that are more commonly available to make this easier and it tastes incredible.
- 2 large ripe avocados
- 3/4 cup of cashew milk
- 3/4 cup of cacao powder
- 1/2 cup of maple syrup
- 1 tsp vanilla extract
- 2 pinches sea salt
- 2 tbsp melted coconut oil (cold)
- 2 tbsp melted cacao butter (cold)
- Put all ingredients into a food processor, except the coconut oil and cacao butter and process until very smooth.
- Add coconut oil and cacao butter while the food processor is running and incorporate well.
- Pour into individual cups/ glasses and chill for 2 hours in the fridge. This allows the flavours to combine.
- You can place in freezer for 20min to speed this up.
To make cashew milk place a cup of activated cashews into a blender along with 1 1/2 cup of filtered water and process until completely combined. Store in the fridge.
I have made a couple of batches of this with 2 drops of either dōTERRA Wild Orange or dōTERRA Peppermint oil to make the flavour sing.