Spiced Raw Chocolate Mousse

Spiced Raw Chocolate Mousse

Adapted from The Kinfolk Table

The recipe was contributed to The Kinfolk Table by Sarah Britton a holistic nutritionist and vegetarian chef originally from Toronto now living in Copenhagen, Denmark.

Sarah uses hemp seeds to make this chocolate mousse but gives the option to replace them with almonds, cashews or sunflower seeds.

I tried all versions and I love cashews best, all are worth trying though.

Ingredients

¼ cup / 1 oz / 30 grams raw cashews

2 heaping tablespoons raw cocoa

1 ripe avocado, peeled and seeded

1 banana, frozen

2 tablespoons raw organic honey (or maple syrup)

Pinch of cayenne pepper

Pinch of ground ginger

Pinch of fine grain sea salt

Directions

Soak cashews in water for 10 minutes, until softened. Drain and set aside.

In a food processor (or blender) combine soaked cashews, cocoa, avocado, banana, honey (or maple syrup), cayenne, ginger and salt. Blend until smooth and creamy. If it’s too thick add water, one tablespoon at a time, until reaching desired consistency (I like to use 2 tablespoons).

Serve!