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Glutenfree, Lactose-free, Nut-free, Raw, Recipes, Sweet treats, Vegan, Without refined sugar
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Chocolate mousse with mango

chocolademousse_with_mango

Oh boy! This. Is. Perfect.
Any day really. Or maybe for breakfast even? Today I serve chocolate mousse with mango!

Creamy, rich in chocolate and even quite good for you if one would care a thing about those kind of things. The mango gives a nice fresh tone to it and balances the “green taste” from the avocado.

If you can’t manage to find raw cocoa, it works with plain roasted cocoa as well even though the taste will possibly be a little different. Part from that, no weird ingredients, everything can be found in the nearest store. However, be sure to get nice and ripe avocado and mango!
Here we go, my craving for chocolate seems unstoppable at the moment!

chocolademousse_with_mango_2

Chocolate mousse with mango

Ingredients
4 soaked medjoul dates
1 / ~ 100 grams of ripe avocado
1/2 / ~ 160 grams of ripe mango
2 tsp / 25 grams deodorized coconut oil
5 tbsp / ~ 40 grams of raw cacao
1/2 teaspoon vanilla powder
A good pinch of salt
(~ 4 tablespoons of any plant-based milk (such as unsweetened cashew, almonds or hazelnut milk) or take half / half of the soaking water and plant-based milk. The amount depends on how easy it is to mix the mousse.)

How do I do it?
1. Core and soak the dates in warm water for about 30 minutes.
2. Take up the dates, squeeze out most of the soaking water but save it, see comment in the ingredient list!
3. Melt the coconut oil in an au bain Marie or in the microwave. Peel the avocado and mango and cut it into smaller pieces. Add the fruit to a high mixing bowl. Add the other ingredients into the same bowl.
4. Mix until you have a complete smooth and dark chocolate mousse. If necessary, dilute with plant-based milk or a mix of the plant-based milk and soaking water to make it easier to mix the mousse.
5. Pour the finished mousse in a bowl, cover it well and place it in the fridge for the flavors to settle.
6. Enjoy your mousse with some crunchy, perhaps toasted hazelnuts or pecans. The mousse can be kept for about 3 days in the fridge.

Should you by any chance get tired of eating chocolate mouse all day (is that really possible?!), just add it to your blender along with the plant based milk of your choice. Mix it well together and you have the most creamy chocolate “milkshake” you can ever imagine …

This recipe is free of lactose, gluten and refined sugar.

If you by any chance would crave a more traditional and super simple chocolate mousse, click here!

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