Absolutely beautiful, and delicious to boot, this dessert from Veganlicious really delivers...

Rich Raw Chocolate Mousse on a Chocolate Cookie Base, Served with Sliced Strawberries

tip: slice the strawberries before the dinner and mix in a bowl with a touch of water. Mix well and over the course of the dinner, the sugary juices of the fruit will come out making an extra sweet treat without the need of sweetener.

Today's recipe


Base


1/2c almonds
1/2c macadamia nuts
1/2c dates, pitted
1 1/2 Tbsp raw cacao powder

In a food processor, process the nuts. Make sure to process in short burst so that it doesn't turn to butter. You want the nuts very finely ground.
Add the cacao powder and pulse the processor until it's well mixed in.
Add the dates and process (you can keep it on now, it won't turn to butter with all the other ingredients in there) until the dough is well blended. Watch your processor though to ensure that the dough isn't balling up; if it does, break it up with a spoon or spatula.

Take your cookie cutter (I used a heart shape one - so pretty!) and lightly coat it with coconut oil. Press into the cookie cutter a base with the crust of about 1/4".

Rich chocolate mousse


I used Ani Phyo's recipe, which can be found here. But, I used a little bit less agave nectar so it wouldn't be quite so sweet.
2/3c pitted Medjool dates
1/3c agave nectar (the original recipe calls for 1/2c)
1c avocado
2/3c raw cacao powder

In the food processor (you don't need to clean it, just empty completely of crust dough) blend the dates and agave nectar until smooth. Add avocado and blend until smooth. Add cacao powder and blend until smooth.

Spoon the mousse into the cookie cutter and use the spoon to smooth the top. Depending on how deep your cookie cutter is, you may not want to fill it to the top; going for double the height of the crust is a good bet. Make sure you spread the mousse to all sides evenly to keep the shape of the cookie cutter.

Lift the cookie cutter off. It should lift smoothly because of the coconut oil, but if it gets a bit stuck, use the spoon to press the dessert down as you life it off. I recommend re-greasing the cutter after every two (mine got a bit stuck on the third one I made).

Serve with a side of fruit or almond cream and enjoy the deliciously velvet chocolate taste and all the compliments from your guests.

Dessert recipe and photo courtesy of Veganlicious; mousse recipe above adapted from Ani Phyo's recipe.

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