No-Cook Vegan Chocolate Mousse
Satisfy those chocolate cravings and nurture your body with this plant-based mousse.
Equipment
- 1 covered container at least 3 cups
- 1 Colander or slotted spoon
- 1 blender or 9-cup food processor
- 1 small knife
- measuring cups and spoons
- 1 scraping spatula
Ingredients
- 1 cup raw cashews
- 1 cup water
- ⅓ cup cocoa powder
- ¼ cup honey
- 2 to 3 tbsp water
Instructions
- Place cashews and water in a covered container and soak for at least 6 hours or overnight.
- Drain soaked cashews and place them in a food processor or blender. Add avocado, cocoa powder, and honey. Blend until smooth, adding 2 to 3 tablespoons of water as needed.
- Serve immediately or chill in the fridge. Eat as is or use as a pie filling, frosting, or dip for fruit.
Video
Notes
Tips and Tricks
Can I use the water from soaking the cashews as the liquid to blend into the mousse?
You can reserve the cashew soaking water since it will help to save some money. There are some “toxins” (for lack of a better word) that come out of the cashew while soaking, and these block the body’s absorption of the vitamins and minerals in the cashews. Do your own research and decide which method is best for your body.
What if I don’t have a ripe avocado?
Just put the avocado with a banana or apple in a brown paper bag and leave them on the counter overnight while you are soaking the cashews.
Can I use a different sweetener?
Yes. Agave syrup will work. If you are using sugar, brown sugar, or coconut palm sugar, you will need to add 1 to 3 more tablespoons of liquid to get the right consistency.
How far ahead can I make this dish?
This dish can be made one to two days ahead of time and kept in the fridge.