Vegan Peru-inspired Chocolate Mousse with Lucuma Caramel and Quinoa Crumble

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw cacao powder 1/2 cup coconut cream 1/4 cup agave nectar 1/4 cup lucuma powder 1/4 cup almond milk 1 teaspoon vanilla extract Pinch of salt 3 tablespoons quinoa flour 2 tablespoons coconut oil, melted 2 tablespoons agave nectar

Instructions

1. a. In a blender or food processor, combine the cacao powder, coconut cream, 1/4 cup of agave nectar, lucuma powder, almond milk, vanilla extract, and a pinch of salt. Blend until smooth. Pour the mixture into four serving glasses and refrigerate for at least 2 hours or until firm. b. Preheat the oven to 350°F (175°C). In a bowl, mix together the quinoa flour, 2 tablespoons of agave nectar, and melted coconut oil. Spread the mixture onto a parchment lined baking sheet and bake for 8 10 minutes or until golden brown, stirring occasionally to ensure even browning. Allow the crumble to cool before breaking it into pieces. c. To make the lucuma caramel, in a small saucepan over medium heat, whisk together the remaining 2 tablespoons of agave nectar and lucuma powder. Cook until thickened and caramel like in consistency. Allow to cool slightly before drizzling over the set mousse. d. To serve, top each glass of chocolate mousse with a generous portion of quinoa crumble and a drizzle of lucuma caramel. Enjoy!

Chef’s Insight

This recipe highlights the unique Peruvian ingredient lucuma while staying true to a vegan diet. The combination of flavors and textures creates an unforgettable dessert experience.

Notes

Ensure you use raw cacao powder for a vegan-friendly recipe.