This raw, sugar-free chocolate mousse could actually make a perfect chocolate smoothie as well.
You can adjust the consistency by varying the amount of coconut water you add to the blender. You can serve it very thick as a chocolate mousse or with a thinner consistency as a smoothie. It’s entirely up to you.
In any case, it’s not only delicious and super easy to make (with only four ingredients, plus some spices); it’s also totally suitable for diabetics and people with candida as there is no sugar in it.
• 1/2 ripe avocado
• 1/4 cup coconut water
• 1 cup young coconut flesh
• 2 tablespoons raw cacao powder
• 1 tablespoon tahini
• 1/5 cup cacao beans or nibs
• 1 pinch cinnamon
• 1 pinch unrefined sea salt
• 1 pinch vanilla powder
• 1/4 teaspoon stevia (you can use other sweeteners such as raw honey, date paste or maple syrup if you prefer)
• Sunflower seeds for topping (optional)
Blend all ingredients in your high speed blender, except the cacao beans/nibs and sunflower seeds.
Add the cacao beans/nibs at the end to keep the crunch.
Garnish with nibs, sunflower seeds and swirls of tahini.
Place in the fridge for 30 minutes if you want a very thick, chilled chocolate mousse.
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Assistant Editor: Jamie Khoo/Editor: Bryonie Wise
Photo: Author’s own