Raw Vegan Chocolate Mousse

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Today I had a very happy accident! I started to make my green chocolate smoothie for the kids for morning tea, but decided to change it around a bit (as I do), but before I could add the water, THIS happened…

Creamy, chocolate deliciousness! How? What?? I couldn’t believe it! I grabbed a spoon out of the drawer and popped some into my mouth, and started to squeal and do happy dances all over the kitchen… it’s amazing!!!
 
It’s like chocolate cream only creamier. It’s a mixture between a mousse and a semifreddo. The flavour actually reminds me of the Milo ice-cream I loved as a kid, only better! (Did you love that too?) So don’t be put off by the quirky ingredients and lack of sugar – even the fussiest will love this one… unless they find out it has avocado in it – shhhh. 😉 And no, it’s not just the usual vegan chocolate mousse made from avocado and cacao powder. You’ll see.
 
I made it twice today, because the first time I was just chucking things in willy-nilly, intent only on getting some raw spinach and avocado into my 9 year old, and I didn’t really take much notice of how much of everything I used. So when it became the most awesome chocolate concoction ever, I decided I’d better make it again and write down the amounts. So here it is, after much teasing on Facebook and Instragram – my deliciously decadent, sugar free, dairy free, egg free chocolate mousse! (And don’t worry, I didn’t add the spinach, so it’s not as scary as you may have at first supposed.)
  
 
{P.S. Some would argue that it’s not really ‘airy’ enough to be a ‘mousse’, and maybe I should have called it a Vegan Semifreddo… but I was in too much of a hurry to eat it to worry about the perfect name. I’m sure you understand.}
 
Raw Vegan Chocolate Mousse
Serves 6
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Ingredients
  1. 150g raw cashews
  2. 350g ice cubes
  3. 1 tsp vanilla bean paste (or vanilla extract)
  4. 30g raw cacao powder
  5. 100g dates (or to taste)
  6. flesh of 1 ripe avocado
Instructions
  1. Grind up the raw cashews in the Thermomix on speed 9 for 10 seconds
  2. Add ice and grind on speed 9 for 20 seconds
  3. Scrape down bowl with spatula; add vanilla, cacao and dates, and grind on speed 9 for 30 seconds
  4. The mixture will be a bit lumpy at this stage, especially if you are using dried dates instead of fresh dates. Scrape down the bowl and lid with the spatula, and keep blending on speed 9 until you get a smooth, creamy mixture. It will take at least another minute
  5. Scrape down bowl again, and add avocado. This is actually optional - without the avocado, you'll still have a lovely, thick, chocolate cashew cream as in the photo above. The avocado does make it thicker and creamier.
  6. Spoon into small dessert bowls and enjoy! You can freeze this for later - half frozen it tastes like the most divine soft serve ice-cream ever... If you freeze it until it's solid, you'll need to thaw it a bit before using again.
Notes
  1. If you find your mousse is not thick enough (it won't stay swirled up into a peak), add another handful of ice and reblend on speed 9 for 1 minute, until smooth.
Quirky Cooking https://www.quirkycooking.com.au/
Chocolate mixture after blending, and before adding the avocado
 
 

22 Comments

  1. […] – Green chocolate smoothie (if your school is nut free, replace the nuts with sunflower seeds and pepitas) – Green smoothies (lots of ideas here) – Chia pudding (make on coconut water for nut free; add some pureed fruit and coconut yoghurt) – Coconut Vanilla Sorbet (or any other sorbet, but this one is awesome!) – Banana custard (two custard recipes here, one with eggs but no nuts if you use plain rice milk (add banana), and one with nuts but no eggs) – Fruit ice creams (lots of ideas here) – Chocolate mousse (dairy free – this recipe is made on eggs; if you can’t have eggs but can have nuts at school, make my raw vegan chocolate mousse) […]

  2. Jack says:

    Yummy! I love it!!!!!!!!!!!!!

  3. Lisa says:

    Jo are dates used for texture or sweetness or both? I can’t eat fructose, so can’t use dates. I can use stevia or rice malt syrup for sweetness, but if dates are used for texture what can I use?

  4. Susan says:

    I want to make a mousse like this for my early learning centre where I am the cook. But we are nut free. I know cashews are what make part of the creaminess. Is there something else to substitute?

  5. Katie says:

    AAAHHHMMAAAZZZEEEEE!

  6. Jo says:

    This has become a regular in summer here. I have also taken to freezing them as a yummy ‘paddle pop’ treat. If there are leftovers in the fridge I have wizzed it up again with a frozen banana which is also good.
    Thanks

  7. Jayde says:

    I just made this and its SO LUSH. TOTALLY making it again. Everyone LOVED it. Thank youuuuuuuu

  8. Bridget says:

    Hi Jo, we can we use instead of the nuts in this please? Thanks

  9. Taryn says:

    Just made this. I’m on an elimination diet and haven’t had dessert for weeks. I can actually have everything in the recipe which made me so excited and it is amazing and has made me soooo happy haha. Will definitely make this all the time

  10. Danielle says:

    Instead of the avocado I put a big scoop of peanut butter for creaminess and it tastes delicious!

  11. Fiona says:

    I’m unable to eat cashews – would this work with macadamia’s or has anyone tried using sunflower seeds?

  12. Kellie says:

    Do you think this would work with almonds?

  13. Heidi says:

    Hi Jo, in your green smoothie version, how much spinach do you add and at what stage?

  14. Chiara says:

    What could i replace the dates with,i can’t eat fruit?

  15. stacy says:

    Hi Jo, will it work in a food processor as well??

  16. Mia says:

    This looks great! Only problem – I don’t have a thermomix! Could I make this in a food processor?

  17. Min says:

    I just tried this tonight and absolutely loved it. Thank you so much.

  18. Nancy says:

    I have some chocolate coconut milk (So Delicious), can I sub that in? If so, how? I have dates too, but if I also want some maple syrup, honey, or agave nectar in addition, how would I adjust this?

  19. Cilleriania says:

    I made this after a couple of years of not making it… and…. still absolutely love it. Such a good recipe!

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