Caramel Chocolate Mousse
A #betterthan option to your favorite chocolate mousse. One that nourishes and supports your goals rather than creates inflammation leaving you feeling tired, bloated and sluggish.
Servings Prep Time
6Pudding Cups 10Minutes
Passive Time
24Hours
Servings Prep Time
6Pudding Cups 10Minutes
Passive Time
24Hours
Ingredients
Instructions
  1. Make the Date Paste: Place soaked dates into food processor or blender and blend into paste. Stopping and scraping down the sides frequently until smooth. You can add the soaking water to thin and help create a smooth but thick consistency.
  2. Make the Whip Cream: Leave can of coconut milk on sideboard for 24 hours to allow the healthy fats to separate, then place in refrigerator for a minimum of 24 hours to solidify. Turn the can upside down to open the can. Pour the separated milk from the cream that is now on the bottom of the can into a glass jar. Place the solids into blender or mixing bowl. Add coconut sugar and vanilla. Blend/mix until thick and peaks form when you stir. Set aside.
  3. Make the Mousse: Place avocado, date paste and raw cacao into food processor or blender and mix well. Transfer into large mixing bowl.
  4. Fold in 1/2 of the whipped coconut cream until mixed well. Don’t stir too much, you want to keep as much of the light fluffiness as possible.
  5. Spoon into dessert into your fanciest dessert dishes and top with a dollop of remaining whip cream and sprinkle with Himalayan Pink Salt.
  6. Light a candle, wrap yourself up in some cozy and savor every bite. #nourishyourselforlife