Creamy Vegan Nigerian Chocolate Mousse with Roasted Plantain Puree

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup unsweetened almond milk
• 6 oz dark chocolate (70% or higher), chopped
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 3 large plantains
• 2 tbsp coconut oil, melted
• Pinch of ground cinnamon

Instructions

1. a. Drain and rinse the soaked cashews. b. In a high speed blender, combine cashews, almond milk, dark chocolate, coconut cream, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. c. Refrigerate the chocolate mixture for at least 2 hours or until firm enough to pipe. d. Preheat the oven to 400°F (205°C). Slice the plantains lengthwise and remove the skin. Cut into 1 inch pieces and toss with melted coconut oil and ground cinnamon. Roast in the preheated oven for 20 25 minutes, stirring occasionally, until golden brown. e. Once cooled, puree the roasted plantains until smooth. f. Transfer the chocolate mixture to a piping bag and pipe it into individual serving glasses. Top with the roasted plantain puree.

Chef’s Insight

This dish showcases the perfect harmony between traditional Nigerian flavors and vegan principles, proving that plant-based desserts can be indulgent and satisfying.

Notes

This recipe requires a high-speed blender and piping bag for best results.