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Sunday, July 31, 2016

Coconut Cacao Mousse (vegan)

This is a recipe I developed here in Portugal, its similar to the Cafe Gratitude Cacao mousse recipe, but I changed it a little as some things are very expensive here and others you just can't get.  Like raw coconuts do not get sent to Central Portugal.  So I use coconut milk instead of raw coconut.  So remember if you make this in the tropics use a whole coconut with it's water blended into a milk.
This mousse is really nourishing as it has Irish Moss as a thickener and this is very good for the lungs as it has a soothing effect on mucus membrane.   It's also very high in calcium and contains anti-oxidants, high in iodine and can be made into a face mask as its great for the skin too and is also known for its anti-viral properties.  So when I say this is a healthy dessert, I'm not kidding.  And I'm only mentioning the Irish Moss, however, there is also coconut milk which is high in lauric acid which is anti-bacterial and anti-viral., so actually this is a nutritional powerhouse of a mousse, that will delight your taste-buds and nourish your body!

1/2oz Irish moss soaked overnight and rinsed thoroughly
1 can coconut milk
3 tablespoons sunflower lecithin or non gmo soy lecithin
1/4 cup coconut palm sugar
1/2 cup raw cacoa powder or carob powder

Chop the Irish moss and place in blender and add 1/2 cup water. Blend until smooth.  Make sure its really smooth, (otherwise people will find bits of it and its horrible).  Then add the coconut milk and then all the rest of the ingredients and blend until smooth.  Check the sweetness and add a little more coconut sugar if you feel its not sweet enough.  Pour it into a pretty bowl or separate small bowls and put in the fridge for about 20 - 30 minutes.  It should be thoroughly set, so that you could turn the mousse upside down!  Serve!

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