Vegan Chocolate Mousse
Vegan chocolate mousse.
Always write it down!
It’s taken me a while to get this recipe down on paper. The first time I did it, I thought, oh well that was easy, I’ll remember the recipe when I get to sharing it…. yes it was easy, but I should have known better than that. I couldn’t remember my ratios. That’s ok, it just meant I had to make the Vegan Chocolate Mousse again.
Second go, still tasted completely amazing, but it didn’t set quite as thick. It definitely wasn’t the same recipe, but we still ate it all and loved it.
Third go and got it! I just needed a few extra cashews. This Vegan Chocolate Mousse is so tasty, you’ll find it hard not to go back for seconds. Norah is currently obsessed with frozen raspberries and I’ll admit, it tastes amazing with the raspberries mixed through it.
Soaking Cashews.
Texture.
If you’re looking for more of a custard texture instead of mousse, you could make my second attempt instead. Just use 100g of cashews instead of 150g and the end result is much thinner. Both amazing.
This Vegan Chocolate Mousse does have an avocado in it, but doesn’t taste anything like my Avocado and Banana Chocolate Mousse. Weirdly I think this tastes more like an ‘adult’ dessert than the other. In saying that though, the kids like this new one more.
If you don’t have a blender, but are still keen on some chocolate mousse, try out my Chocolate and Peanut Butter Chocolate Mousse. You only need a jar or container to shake it in.
Vegan Chocolate Mousse
The easiest, yummiest Vegan Chocolate Mousse you'll ever eat!!!
Ingredients
- 150 g raw cashews 73.8g of fat
- 400 ml coconut milk 64g of fat
- 1 medium avocado 33.9g of fat
- ⅓ cup cacao
- ⅓ cup maple syrup
- frozen raspberries optional
Instructions
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Put the cashews into a bowl and cover with boiling water. Leave them to soak for 2 hours
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Drain the cashews
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Add the cashews and coconut milk to a blender and blend until smooth.
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Add the rest of the ingredients and blend until smooth.
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Pour into a container and place in the fridge to set for a couple of hours.
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Serve with frozen raspberries. Optional*
Recipe Notes
Total fat content: approximately 171.7g
7 serves at approximately 24.5g of fat per serve
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