If you already don’t know by now, chocolate mousse is one of my favorite chocolate desserts. I always call first and last dips on chocolate mousse every time it’s served. I actually intended to make a no-bake chocolate hazelnut tart but the filling didn’t solidify to the way I wanted it to. I’ve tried numerous ways to make chocolate mousse that is low-fat, vegan, and soy-free. And I found a way. This raw chocolate mousse recipe guarantees the airy but dense texture as in a regular chocolate mousse but without eggs and cream. It is also very easy to make, especially if you are in a rush, and it’s not as technical. Plus you can enjoy a dessert such as this recreated chocolate mousse without the guilt. While I used hazelnuts for this vegan and soy-free chocolate mousse recipe, macadamia nuts would work as well if you don’t like hazelnuts. They do need to be soaked for a couple of hours before use. Because this is such a small recipe, it whips up best when made in a food processor. Fresh berries add fun and extra flavor to your mousse!
For this recipe, you will need:
- 1 cup of hazelnuts soaked for at least 2 hours or more
- 2 cups of bittersweet chocolate chips
- 3 tablespoons of coconut or hazelnut oil (if you can’t find either, use vegetable oil)
- 1 large very ripe avocado
- 1 cup of water
- 3 tablespoons of unsweetened cocoa powder or carob powder
- 1 very ripe banana
- 2 tablespoons honey/agave nectar/maple syrup
- 1 teaspoon of vanilla
- 1/4 teaspoon of sea salt
Melt chocolate chips with oil and stir. Set aside to cool for a few minutes. Place the rest of the ingredients in a food processor. Process until extremely smooth. Drizzle melted chocolate as processing. Spoon mousse into individual dishes and refrigerate for at least 2 hours before serving. Serve with fresh berries of your choice.
Yields 4 servings