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Vegan Black Forest Mousse

February 13, 2019

 

It wouldn't be Valentine’s Day without chocolate and my mind immediately went to figuring out how to make a healthy chocolate dessert in time for the occasion.

 

When I was younger I used to make black forest cakes - the decadent dark chocolate cakes with cherry filling, whipped cream and chocolate icing, and that flavor combination is the inspiration for this Vegan Chocolate Mousse.

 

Our mousse  is not only vegan but sugar free and keto friendly to boot.

 

 

 

 

 

Avocado forms the base of the mousse and then raw cacao powder is mixed in along with a touch of vanilla and stevia. These guys are a super simple and ultra rich dessert that'll have any chocolate loving person swooning.

 

The extra good news is they'll last 4-5 days in the fridge. Make them for Valentine’s Day, make them anytime you want a luxurious chocolate treat…

 

Just be sure and let us know what you think when you do make them. Enjoy!

 

 

 

Vegan Black Forest Mousse

Ingredients

  • 2 ripe avocados

  • 1/2 cup cacao powder

  • 1 tsp vanilla extract

  • pinch of salt

  • 16 drops stevia, or to taste

  • 1/4 tsp instant coffee, optional

  • 1 can coconut milk, if needed

Instructions

  1. Place the avocados, cacao powder, vanilla, and salt into a high speed blender and blend until smooth. Stop occasionally to scrape down the sides. Add just enough coconut milk to reach the consistency of mousse you desire. I added about 2 tablespoons to ours. Once the mousse is creamy add the stevia, 4 drops at a time, until you desire the level of sweetness desired.

Cherry Chia Jam

Ingredients

  • 1-2 cups frozen cherries

  • 1/2 TB ground chia seeds per cup of cherries

  • stevia, to taste

Instructions

  1. Place cherries into a small saucepan and cook, over medium heat, until defrosted and able to be mashed. Use a potato masher to mash the cherries into smaller pieces. Stir in the chia seeds and continue to cook until the cherry mixture has thickened. Add stevia, to taste, if desired. 

  2. Layer the mousse and cherries in small bowls or mason jars.

 

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