Who says you need cream, eggs, or dairy to make a luxuriously smooth chocolate mousse? This vegan chocolate mousse is rich, silky, and deeply satisfying — perfect for anyone avoiding animal products or looking for a lighter yet decadent dessert.We use soaked cashews as the creamy base and carob powder/chips for a naturally sweet, caffeine-free chocolate flavor. The result is a velvety treat that even non-vegans devour. A high-powered blender will create an extra-creamy texture, but a regular food processor works beautifully too.
.
Serves 4
.
2 cups/450ml/450g cashews, soaked in water for at about 3 hours
¼ cup plus 2 tablespoons/90ml agave
1 ½ oz/45g unsweetened carob chips, melted
3 tablespoons/45ml carob powder
½ cup water
¼ cup plus 2 tablespoons/90ml agave
1 ½ oz/45g unsweetened carob chips, melted
3 tablespoons/45ml carob powder
½ cup water
.
In a food processor or blender combine ¼ cup/60ml water, the cashews, sweetener, melted carob, carob powder, and process until it makes a smooth paste. Check texture. Process with additional water if you want a lighter consistency.
0 Comments