Raw Chocolate Mousse
Chocolate, affectionately called food of the Gods, comes from a tree in the jungle called a cacao tree. Beautiful yellow/green pods hang from the tree’s trunk and branches. When cut open, the edible, fibrous white pulp is sought after by the people native to the area. Embedded in the pulp are dark purple seeds that after being dried and processed, become “chocolate beans”. When eating a raw food diet and creating raw food recipes, we are not interested in the processed chocolate that has lost many of its nutrients, we are interested in chocolate in it’s raw form, cacao.
Why? Cacao has a high level of antioxidants,and is an excellent source of dietary fiber. Cacao is known to be one of the highest dietary sources of magnesium, and contains an impressively high iron content. It also has many other essential minerals in significant quantities. Cacao is also a source of serotonin, dopamine and phenylethylamine, which are said to help alleviate depression and increase feelings of well-being. Cacao also contains anandamide which delivers feelings of bliss and B vitamins, which are essential to brain health.
As you enjoy this chocolate mousse, made with cacao and other healthy ingredients, know that you are not only experiencing bliss on your palate, but also are doing your brain, body and attitude a favor.
Chocolate Mousse
- 3/4 cup dates, soaked until very soft with pits removed
- 2 avocados
- 1 cup almond milk
- 1/2 cup almond butter
- 3/4 cup cacao powder
- 1/2 cup maple syrup
- In food processor or blender, combine all ingredients and blend or process until smooth.
- Refrigerate, then enjoy.
Abby wrote on May 27, 2011
Holy yum! Just gave this a whirl (pun intended.. get it?! Food processor, whirling?! Ok, that sucked), and it’s damn rich and damn tasty. I think I licked too much off the spoon. And bowl, and counter,..feeling Mad full. But here’s a tricky dilemma — I live all by my lonesome, and it made more than I alone can get through before I’m sure it starts going bad. Question: what’s your take on freezing the leftovers? Ruined post-defrost? Maybe another ‘whirl’ after? Destined to become raw gelato? Welcome your thoughts!
Melissa wrote on April 12, 2011
There always has to be one in the crowd and unfortunately this time its me 🙁 I was really excited to try this recipe. If you love the taste of dates then this is the recipe for you. Was I in for a surprise. I can honestly say that not one person from my dinner party had more than one bite. I think it was the dates. I’ll try the recipe again once I find something to substitute but aargh dates are not for me 🙂 It looks too delicious to not try again!
debra wrote on January 31, 2011
Do you soak the dates in spring water or Almond Milk? thanks, Deb
Susan wrote on January 31, 2011
Just in filtered water.
marilyn wrote on October 13, 2010
I love this recipe. I did not have almond milk, so I used organic coconut milk. Absolutely beautiful.
Traci wrote on July 11, 2010
I was just wondering if raw cacao contains caffeine? I have been eating a totally raw diet for a little over a month now, and am pretty sure that caffeine is not aloud on a raw foods diet, but see it in many recipes in my raw “cook” books. It’s not going to stop me from trying this delicious chocolate mousse recipe, but I am curious.
Thanks, Traci
Susan wrote on July 11, 2010
A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine. Cacao also has a ton of health benefits. Some people find cacao stimulating. You will have to experiment to find out if it is for you or not. Cacao is chocolate in it’s raw form.
Cynthia298 wrote on June 16, 2010
Hi,
I made a similar recipe on Sunday, but made it into a pie with a soaked cashew/almond/date crust (dehydrated after formed inside of a springform pan). Instead of the avocados, I used 1/2 cup of dried Irish Moss. It gave the chocolate mousse a very chocolate taste and a good texture. Irish Moss does not have a particular flavor, but is full of nutrients.
To use Irish Moss, clean it, soak it overnight or longer. It puffs up. When blended with a little water, it becomes a gel and can be used to firm up all mousse type desserts. Coconut flesh and avocados are not needed.
Nicole wrote on February 28, 2010
Are you using agave nectar or another form?
Susan wrote on February 28, 2010
Agave nectar.