Celestial Raspberry Chocolate Mousse

Allergens

Nuts (almond milk)

Ingredients

• 1 cup unsweetened almond milk
• 3/4 cup raw cacao powder
• 1/2 cup coconut oil
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• Pinch of salt
• 2 cups fresh raspberries
• 1 tbsp chia seeds

Instructions

1. Begin by warming the almond milk in a small saucepan over medium heat until it is just warm to the touch. Do not allow it to boil or simmer.
2. While the almond milk is warming, gently melt the coconut oil and mix it with the cacao powder, maple syrup, vanilla extract, and salt in a large mixing bowl until smooth and glossy.
3. Slowly add the warm almond milk to the chocolate mixture, whisking continuously until fully combined. This ensures that the mixture remains smooth and lump free.
4. In another bowl, mash half of the raspberries with a fork until they release their juices, then stir in the remaining whole raspberries. Fold this fruity concoction into your chocolate almond milk mixture.
5. Mix in the chia seeds to create a delightful surprise when you cut into your mousse. These seeds will gelatinize in the mixture, thickening it slightly and adding a pleasant crunch.
6. Cover and refrigerate the mousse for at least 3 hours or overnight until set. When ready to serve, carefully spoon the mousse into individual glasses, allowing each portion to take on a dramatic swirl or peak.

Chef’s Insight

Allow the chocolate and almond milk mixture to cool before adding the mashed raspberries, so as not to cook them.

Notes

This recipe is suitable for a vegan diet and those with lactose intolerance.