Raw Chocolate Hazelnut Mousse

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2013-10-20 08.12.12If 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. 1 cup of hazelnuts soaked for at least 2 hours or more
  2. 2 cups of bittersweet chocolate chips
  3. 3 tablespoons of coconut or hazelnut oil (if you can’t find either, use vegetable oil)
  4. 1 large very ripe avocado
  5. 1 cup of water
  6. 3 tablespoons of unsweetened cocoa powder or carob powder
  7. 1 very ripe banana
  8. 2 tablespoons honey/agave nectar/maple syrup
  9. 1 teaspoon of vanilla
  10. 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


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