Do you have 5 minutes to spare? You too can have this mouthwatering mousse. Mmmm! So, I’ll level. Dessert is rarely on the menu in this house, but sometimes you just NEED a sweet, satisfying treat that isn’t going to break the caloric bank.
That’s just my lot in life, really.
Seek out healthier alternatives to unhealthy foods and make them taste even better than the original, prepared in as little time as possible. This recipe is such a win on all counts, your taste buds will be rejoicing in just a hot second. Note: this is a soy free, high protein, and lower fat version of most other vegan chocolate mousse recipes.
Tra la laa, happy strawberries and cream dance! (Not even sure what that is, but I was doin’ in.)
Well, it’s officially summer here in Arizona.
Yep, we’ve finally broken the 90’s during the day, so there’s no looking back now. My recent 3-mile nightly runs are starting to get almost too difficult (and majorly dehydrating lol.) Sigh. BUT that just means that all the juicy, fantastic summer fruits are hitting the stores. Woohoooo! And I’m stocking up on berries like you wouldn’t believe. (Our poor freezer is at capacity right now.) Did someone say smoothies? And homemade popsicles? Yeah, baby! Ahh, I digress…
Let’s get to that whipped, dreamy, chocolatey mousse you’ve been waiting for!
Rich and Velvety Cacao Mousse
- 1 c. raw, unsalted cashews
- 1/4 c. coconut cream
- 2 Tbs. raw cacao (different than cocoa powder)
- 1-2 Tbs. nondairy milk
- 1 Tbs. honey (adjust to sweetness to preference)
- (optional) 1 tsp. vanilla extract
- Soak cashews in the refrigerator overnight in a closed container with 3 cups water. Make sure to leave extra room, as the cashews expand slightly. (If you aren’t able to soak overnight, soak for 4+ hrs in hot water to speed up the process. Allow time for the cashews to cool.)
- Shake can of coconut cream and chill in the refrigerator overnight to separate. (Do NOT shake after this.)
- Put a large mixing bowl in the refrigerator to chill overnight.
- The next day, drain cashews and put all ingredients except coconut cream in a high-power blender. If the mixture is too thick to blend, add 1/2 Tbs. nondairy milk at a time until mixture is completely smooth.
- Transfer mixture to your large, chilled bowl. Mix in coconut cream (scooped off the top of the can) with a hand mixer 3-5 minutes, or until the mousse is light and fluffy. If you don’t have a hand mixer, you can puree it all in the blender. (The hand mixer doesn’t create heat like a blender will, so it will be less whipped if done in the blender.)
- Serve with your favorite berries/fruit/cookies, as a parfait, dessert shooters, or dip.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
I can see this being the centerpiece of your next girls’ night…. or date night….. or Netflix marathon…. or just 2 in the afternoon like me. The secret is, use a really, really, reeeeally tiny spoon so when you accidentally eat all of it, at least you were super dainty about it. Is it bad that I eat almost an entire batch of Tuesday-recipes each week? ^_^ (Reasons why I call on friends as chef’s assistants each week. lol)