Creamy Vegan Cajun-Spiced Chocolate Mousse with Pecan-Praline Crumble
A flavorful cajun dessert perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup vegan dark chocolate (70% cocoa), chopped 1/2 cup unsweetened almond milk 1 tbsp coconut oil 1 tsp Cajun seasoning blend 1 tsp pure vanilla extract 1/4 tsp sea salt 3/4 cup coconut cream, chilled For the Pecan
- Praline Crumble: 1 cup pecans, roughly chopped 1/4 cup coconut sugar 2 tbsp coconut oil 1 tsp Cajun seasoning blend Pinch of sea salt
Instructions
- Melt the chocolate, coconut oil, and Cajun seasoning together in a double boiler or microwave until smooth. Stir in the almond milk, vanilla extract, and sea salt. In a separate bowl, whip the chilled coconut cream until soft peaks form. Fold the whipped coconut cream into the chocolate mixture gently until well combined. Transfer the mousse into serving glasses and refrigerate for at least 4 hours or until set. For the Pecan Praline Crumble: Preheat oven to 350°F (180°C). In a bowl, mix pecans, coconut sugar, Cajun seasoning blend, and sea salt. Spread the mixture onto a parchment lined baking sheet and bake for 12 15 minutes or until golden brown. Allow to cool completely before breaking into crumbly pieces. Top each glass of set mousse with pecan praline crumble just before serving.
Chef’s Insight
The combination of warm Cajun spices with rich chocolate and crunchy praline adds an unexpected twist to this vegan dessert.
Notes
Make sure to use high-quality, vegan dark chocolate for the best flavor and texture.