Ingredients
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For the chocolate mousse base:
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1 cup medjool dates, pitted and roughly chopped
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½ cup unsweetened cacao powder
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¼ cup water
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½ teaspoon vanilla extract
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½ ripe banana, very well mashed (about ¾ cup)
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2 tablespoons maple syrup or agave nectar
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2 large firm ripe avocados, flesh only, peeled and sliced lengthwise
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For the raspberry swirl:
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1/3 cup fresh or frozen raspberries
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1 tablespoon maple syrup
Directions
Sub-Title: Gluten-Free, Oil-Free, Raw, Kid-Friendly, High-Protein, Seasonal, Soy-Free, Whole Foods Plant-Based
Description: These decadent chocolate mousse cups are not only vegan but also gluten-free, oil-free, raw, and seasonally appropriate! Made with simple ingredients like cacao powder, dates, avocado, and banana, they’re perfect for satisfying your sweet tooth while still sticking to your health goals. Plus, they’re super easy to make and can be customized with your favorite toppings for added texture and flavor.
Ingredients:
For the chocolate mousse base:
1 cup medjool dates, pitted and roughly chopped
½ cup unsweetened cacao powder
¼ cup water
½ teaspoon vanilla extract
½ ripe banana, very well mashed (about ¾ cup)
2 tablespoons maple syrup or agave nectar
2 large firm ripe avocados, flesh only, peeled and sliced lengthwise
For the raspberry swirl:
1/3 cup fresh or frozen raspberries
1 tablespoon maple syrup
Instructions:
1. Prepare the chocolate mousse base: In a food processor, combine the dates, cacao powder, and water. Process until smooth and creamy, scraping down the sides as needed. Add the vanilla extract and process briefly to combine.
2. Fold in the mashed banana and maple syrup or agave nectar: With the food processor running, slowly pour in the mashed banana through the feed tube. Process until everything is well combined and smooth.
3. Puree the avocado: In a high-speed blender, puree the avocado on high speed until smooth and creamy. Set aside.
4. Assemble the chocolate mousse cups: Divide the prepared chocolate mousse base evenly among four small glasses or ramekins. Using a spoon or piping bag, create a well in the center of each serving.
5. Make the raspberry swirl (optional): In a small bowl, mix together the raspberries and maple syrup. Use a fork to gently break up any clumps.
6. Spoon the avocado puree into the empty wells: Carefully spoon the avocado puree over the top of the chilled chocolate mousse bases, creating a layer about ½ inch thick. Gently spread out the avocado mixture using the back of a spoon.
7. Swirl the layers together: Using a toothpick or skewer dipped in hot water, quickly draw lines through the center of the filled ramekins. This will help loosen the layers so you can swirl them together. Hold one side of the ramekin with oven mitts and use the other hand to spin the bottom of the ramekin against a flat surface. This creates a beautiful marbled effect.
8. Top with additional toppings (if desired): Garnish with fresh berries, coconut flakes, shaved dark chocolate, or granola crumbles. Serve immediately.
Note: To keep these desserts cold without refrigeration, store them in a cool place or surround them with ice packs. They should stay chilled for several hours. If necessary, you may also freeze the individual portions for later enjoyment. Just allow them to thaw completely before serving.
Difficulty Level: Easy
Nutrition Facts per serving:
Serving size: 1 chocolate mousse cup with raspberry swirl
Calories: 220kcal
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 3mg
Sodium: 10mg
Total Carbohydrate: 29g
Dietary Fiber: 5g
Total Sugars: 17g
Protein: 3g
Steps
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1
Done
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Prepare the chocolate mousse base: In a food processor, combine the dates, cacao powder, and water. Process until smooth and creamy, scraping down the sides as needed. Add the vanilla extract and process briefly to combine. |
|
2
Done
|
Fold in the mashed banana and maple syrup or agave nectar: With the food processor running, slowly pour in the mashed banana through the feed tube. Process until everything is well combined and smooth. |
|
3
Done
|
Puree the avocado: In a high-speed blender, puree the avocado on high speed until smooth and creamy. Set aside. |
|
4
Done
|
Assemble the chocolate mousse cups: Divide the prepared chocolate mousse base evenly among four small glasses or ramekins. Using a spoon or piping bag, create a well in the center of each serving. |
|
5
Done
|
Make the raspberry swirl (optional): In a small bowl, mix together the raspberries and maple syrup. Use a fork to gently break up any clumps. |
|
6
Done
|
Spoon the avocado puree into the empty wells: Carefully spoon the avocado puree over the top of the chilled chocolate mousse bases, creating a layer about ½ inch thick. Gently spread out the avocado mixture using the back of a spoon. |
|
7
Done
|
Swirl the layers together: Using a toothpick or skewer dipped in hot water, quickly draw lines through the center of the filled ramekins. This will help loosen the layers so you can swirl them together. Hold one side of the ramekin with oven mitts and use the other hand to spin the bottom of the ramekin against a flat surface. This creates a beautiful marbled effect. |
|
8
Done
|
Top with additional toppings (if desired): Garnish with fresh berries, coconut flakes, shaved dark chocolate, or granola crumbles. Serve immediately. Note: To keep these desserts cold without refrigeration, store them in a cool place or surround them with ice packs. They should stay chilled for several hours. If necessary, you may also freeze the individual portions for later enjoyment. Just allow them to thaw completely before serving. Difficulty Level: Easy Nutrition Facts per serving: |
