recipe- Healthy Chocolate Mousse
Healthy Chocolate Mousse http://www.thehealthychef.com/
1/4 cup honey (or your choice of the following: 4 fresh pitted dates – brown rice syrup – organic maple syrup. stevia)
2 ripe avocadoes (see notes )
1 ripe banana (fresh or frozen chopped)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste or pods from 1 fresh vanilla bean
1/3 cup raw cacao powder or cocoa powder
Pinch of sea salt and cinnamon to enhance flavour
Combine all the ingredients in a good powerful high speed blender like a Vitamix adding the honey first, followed by the avocado, vanilla and cocoa.
Blend for about 30 seconds until smooth and creamy.
Add a splash of water or coconut water to make a lighter mousse.
Spoon into a bowl and allow to set in the fridge.
Enjoy – serves 12.
This mousse is delicious on it’s own or used as a topping for cakes and cupcakes. The addition of 2 tablespoons melted cacao butter or cold pressed coconut oil will firm up the mousse.
Add 1 serve natural protein powder to pump up the protein.
Add 1 tablespoon Healthy Chef Superfood to pump up antioxidants.
Serve alone or with alongside smashed raspberries or cinnamon roasted figs and pomegranate.
Nutrition per serve: (38 g / 2 tablespoons )
Protein: 1.8 g
Total fat: 5.4 g
Saturated: 1.5 g
Carbs: 6.3 g
Sugars: 4.2 g
CACAO / COCOA POWDER NOTES:
There are 3 main types of cocoa.
1 Dutch processed
Cocoa is what the beans are called once they have been cleaned, roasted and ground – Dutch processed neutralises the acidity and gives a darker look and rich smooth flavour. Great in baked chocolate cakes for its richer flavour.
Natural cocoa is just roasted then ground into a powder and is lighter in colour.
Raw Cacao is the same bean but still in the raw state, uncooked and unprocessed – high nutrient quality.
They all have their purpose in cooking and what you use depends on the final result and flavour you want to achieve. I use them all depending on what i have in my cupboard at the time.
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