Raw Cacao Mousse
cacao, healthy, mousse
Chef Maria Cummins
(to taste 2 to 4 tbsp) organic is best
(or salt to taste)
raw cocoa powder
or other tart fruit Handful
In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and shoyu until smooth and creamy.
if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/ Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps).
Serve raspberries on top of Mousse as you desire and garnish with mint.
Great in champagne classes or anyway at all.
Store in fridge up to one week in airtight container.
You can also freeze it up to a month.
If you want you can use Dark Cacao powder that is slightly roasted. It is less costly and taste great. Make sure it is unsweetened.
Visit https://therealfoodacademy.com for more recipes like this.