Delicious Vegan Chocolate Mousse (yep, I just used ‘delicious’ and ‘vegan’ in one sentence))

What do you usually think when you read the words “gluten free, dairy free, raw, vegan” in the name of a recipe. “How’s that stuff gonna be tasty?” – is my first thought. To swap real smooth rich creamy butter for an avocado? Am I crazy or what? No, that’s not for me. I don’t want to offend anyone, I assume I just like the classic cakes too much.

But as a homebaker sometimes I do gf, df, vegan and raw cakes for my clients. And sometimes I have a little leftovers of my cakes and bakes which I try to be sure that the cake is fairly good. And this is exactly how I discovered this avocado based vegan chocolate mousse.

DSC_8876I was making chocolate cake for a meet-up of some group, half of the members of which were vegans and the other half was about to become ones. I found couple of recipes, combined them and made some delicious mousse. My son is not a fan of chocolate, but my 4yo daughter ate 3 portions of that. It is as rich chocolate as a proper brownie and as smooth and creamy as classic ganache. Can you believe that? Try yourself!

Recipe:
(makes 15 shots, cooking time 20 minutes)

60 g avocado
40 g dairy free sunflower spread
125 g dark chocolate (chopped into cubes)
60 ml almond milk
65 g icing sugar
20 g honey

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Mix chocolate with almond milk and melt it over a pan of boiling water. Set aside to cool.

Puree avocado with a blender. Cream the sunflower spread with electric mixer. Add honey and icing sugar, whisk until light and airy.

Pour in the chocolate and continue to whisk for 2-3 more minutes. Put the mixture into a piping bag and fill the prepared shots. Transfer to the fridge and chill for 10 minutes before serving.

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DSC_8901Look at this rich creamy texture… Enjoy your healthier desert!

Vegan Chocolate Mousse
Serves 15
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 60 g avocado
  2. 40 g dairy free sunflower spread
  3. 125 g dark chocolate (chopped into cubes)
  4. 60 ml almond milk
  5. 65 g icing sugar
  6. 20 g honey
Instructions
  1. Mix chocolate with almond milk and melt it over a pan of boiling water. Set aside to cool.
  2. Puree avocado with a blender. Cream the sunflower spread with electric mixer. Add honey and icing sugar, whisk until light and airy.
  3. Pour in the chocolate and continue to whisk for 2-3 more minutes. Put the mixture into a piping bag and fill the prepared shots. Transfer to the fridge and chill for 10 minutes before serving.
Yellow Chimney http://yellowchimney.com/

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