These luscious little pots of raw chocolate mousse come together in a flash. They’re lightly flavoured with raspberry, totally vegan, gluten-free, and free from refined sugar.
My husband and I are not particularly romantic people. We don’t hold hands, and we’re not cuddlers.
If you’re a snuggler, power to you. I think you’re weird, but to each their own. Luckily, the husband and I are compatible in our snuggle-less-ness (lest you think he’s trying to snuggle up to me by encroaching on my space; no, he’s just a sprawler), and we show our affection for one another in other ways.
We’ve been meeting for a lunch hour swim date once a week, which takes me back to our beginnings. And I tell ya, seeing him walk out onto the pool deck still makes my heart flutter every bit as much as it did 15 some years ago when we first met. That man is every bit as cute as he is infuriating.
And, we’ve always shown affection for one another with food. In the early days of our courtship when Paul was a starving student he’d buy me a slice of day-old cake from the deli around the corner, and we’d eat it together on his bed while watching movies on his desktop computer.
Now, we spend a good chunk of each Saturday prepping a fancy date-night-in dinner together, which might just be my favourite part of the entire week. And, usually while we’re cooking, we step out of our mutual comfort zones and steal a quick hug. That’s romantic, right?
Here’s a little something sweet for your Valentine’s celebration. Raw Chocolate Mousse. Before I tell you that it’s vegan, free from refined sugar, and made from avocados, bananas, and coconut oil, I want you to know that it’s really really good.
This Raw Chocolate Mousse is luscious. It’s silky smooth. It’s intensely chocolately. It’s incredibly rich. And it’s got just a hint of raspberry flavour to balance things out and knock the sweetness down a notch. Oh yeah, and it’s vegan, free from refined sugar, and made from avocados, bananas, and coconut oil.
The best part is how *easy* this Raw Chocolate Mousse is to make! Everything is blitzed together in a food processor or blender so it literally takes five minutes to throw together. It needs to chill for about 30 minutes afterwards so the coconut oil can set up and create that mousse like texture, but you can spend that time sipping pre-dessert cocktails, dancing in the kitchen, or, you know, snuggling, if you’re weird like that.
Other romantic treats you might enjoy:
Whole Wheat Chocolate Chip Cookie Cake with Dried Cherries and Smoked Salt
Single Serving Chocolate Cake
Naturally Sweetened Chocolate, Two Ways
Strawberry Maca Milkshake
Raw Chocolate Raspberry Mousse
- 2 ripe avocados
- 2 very ripe bananas
- 6 Tbsp melted coconut oil
- 1/2 cup good quality cocoa or cacao powder
- 2-3 Tbsp raspberry powder
- 1-2 Tbsp maple syrup optional
- pinch of salt
- Place the avocados, bananas, and melted coconut oil in the bowl of a food processor and blitz until smooth.
- Add the cocoa, 2 Tbsp of raspberry powder, and a pinch of salt. Blitz again.
- Taste the mousse and decide if you'd like to add any more raspberry powder to get a more intense flavour, and if you'd like to add a touch of maple syrup for sweetness. Blitz again if necessary.
- Spoon the mousse into four ramekins or dessert glasses. Chill for at least 30 minutes prior to serving.
- To serve, garnish with pomegranate arils, cocoa nibs, extra raspberry powder, or a touch of hibiscus salt.
-I use hibiscus salt here because it's pretty, but it's not necessary.
-Can't find raspberry powder? You can blitz freeze-dried raspberries to make your own, or leave it out.
-Other flavour suggestions: orange zest, a pinch of chipotle powder, freshly grated ginger, or vanilla bean and sea salt.
Recipe adapted from Natural Kitchen Adventures.