Vickys Choc-a-Mole! (Raw Vegan Chocolate Mousse) GF DF EF SF NF. This vegan chocolate mousse is creamy, rich, and light. But according to French chefs, the perfect rendition of chocolate mousse is based in its simplicity. You may unsubscribe at any time.

For my vegan raw chocolate mouse you don't even need added sugar, because all we use is the natural sweetness of a banana – it's the real deal. I throw in a bit of honey or maple syrup (for a vegan option) but that adds just a tiny amount of sugar per serving! Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Healthy Raw Vegan Chocolate Mousse Topped. You can cook Vickys Choc-a-Mole! (Raw Vegan Chocolate Mousse) GF DF EF SF NF using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Choc-a-Mole! (Raw Vegan Chocolate Mousse) GF DF EF SF NF

  1. It’s 2 of large ripe avocados.
  2. Prepare 60 grams of unsweetened cocoa powder.
  3. You need 120 ml of agave nectar or to taste.
  4. You need 1 1/2 tsp of vanilla extract.
  5. You need 1 tsp of vanilla extract.
  6. You need of some coconut cream to thin and mellow to your own taste.

Tuhansia uusia ja laadukkaita kuvia joka päivä. Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes Regular semi-sweet chocolate chips typically contain some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or.

Vickys Choc-a-Mole! (Raw Vegan Chocolate Mousse) GF DF EF SF NF step by step

  1. Halve the avocados and remove stones. Scoop out flesh and chop roughly.
  2. Add to a blender with the rest of the ingredients except for the cream.
  3. Pulse blend, scraping down the sides as required to get all the avocado chunks smooth.
  4. If your avocado isn't quite soft enough drizzle a little of the milk in to help it get going. Taste and add milk as needed but don't use so much to make the mousse too wet or it won't set.
  5. Mix some coconut cream in to adjust the consistency and flavour and whip up. Pour into serving glasses / ramekins and chill in fridge for at least 3 hours, preferably overnight.
  6. You can flavour this mousse any way you want. In the past I've used fresh orange juice instead of milk to get the blender moving and omitted the vanilla. I've also done mint chocolate using a tsp of mint essence. You can add banana to it, lots of options. And no one would guess this decadant dessert has avocado in it, it's just gorgeous!.

This raw vegan chocolate mousse is both delicious and nutritious. Directions for: Raw Vegan Chocolate Avocado Mousse with Pomegranates. Once your mixture is nice and smooth (but still thick, like a mousse!) pour the mousse into four ramekins or small bowls, then put. In those days raw-foodies didn't eat chocolate, so Mark would use carob instead. There are a zillion different ways to make a raw mousse, so if there is something you don't like then you can easily swap and change.

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