Chocolate Mousse to Die For! A Healthy Choice
–By Hertha J. Woodruff, A.M.L.S., M.A.
My daughter-in-law’s amazing mother, Pat Shipp May, gave me a phenomenal recipe book about three years ago. Rawmazing is the title. It is written and illustrated with photographs by Susan Powers. The book has over 130 raw recipes which means that all of the recipes do not require any cooking. Thus, all entries are healthy and provide rich nutrients for the human body.
Chocolate mousse, a recipe derived from France, typically is cooked with butter, eggs, white sugar, coffee, chocolate, and heavy cream. In this version that I am providing from Rawmazing, there are healthy fats from plant-based foods and it is sweetened by dates, a choice from nature. Plus, the cacao is a healthy alternative to chocolate.
When the author, Susan Powers, began eating up to 80 percent raw, she experienced more energy, had a facial glow, a very sharp mind, and less health concerns.
The first recipe that I tried was the chocolate mousse. I made it for my family over the 2014 Christmas holidays. I served the mousse in crystal, vodka shooters with mini espresso spoons for dessert.
I adapted the recipe the second time I served the mousse this summer for company by eliminating one ingredient, ½ cup of agave nectar. My guests and I agreed that the dates were sufficient for the sweetness and plus the absence of agave would make it a lower, glycemic index dessert, a much better choice for those who prefer less sugar in their foods.
My version of the recipe only has 5 ingredients, not 6. Here is the recipe below.
Chocolate Mousse To Die For!
¾ cup pitted dates, soaked until very soft
1 cup almond milk (Use a store bought almond milk from Whole Foods Market, etc.)
½ cup almond butter (See almond butter recipe below.)
¾ cup of cacao powder (Cacao can be found in Whole Foods Market, etc.)
- Combine all ingredients in a food processor or blender and process until very smooth.
- Refrigerate mousse in the actual, individual, serving dishes for your guests.
- Serve when ready.
Yield: 6 servings, ¼ cup each
Note: Cacao is high in antioxidants and is a great source of fiber, magnesium, and iron. Cacao can lift your spirits if you are feeling blue and is helpful for brain health.
Make your own FRESH, almond butter. You will never want to buy the store bought kind ever again! Here is the recipe for almond butter from Rawmazing:
To Make One Cup:
1. Place 2 CUPS of raw, whole almonds in a food processor. Process, scraping down the sides of the bowl as needed.
2. It will take anywhere from 6-12 minutes for the butter to form. You will go through a few stages: first a coarse meal, second it will ball up, third it will start to spread out and finally, after the correct amount of time, you will see the oils have released and the butter is shiny. Be patient. The butter heats up but never gets over100 degrees. This is a fun activity to engage children in seeing how almond butter is made.
Make raw, chocolate mousse as a holiday treat for the 4th of July or for any occasion. It will impress your guests! You will lick the bowl! Trust me!
To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey
To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here
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