Sometimes my healthy desserts include ingredients like this one – Irish Moss, which is a red algae.
High in iodine content, vitamins A E & K ? amazing for skin and hair health. It’s mineral & vitamin content replenishes the body & supports the immune system.
This chocolate mousse recipe is used a lot here, and if you have kids, it is also great for picky eaters. Irish moss gel doesn’t taste like algae in your food, it takes in on other flavors beautifully and no one will ever know you have such a supercharged with many health benefits dessert!
You can purchase Irish Moss in any health store or online, mine is from Upaya Naturals.
Happy Holidays!
Festive Chocolate Mousse
2017-12-21 21:15:09
Serves 6
Dairy free creamy chocolate rich dessert, try this mousse and it will transform not only your taste buds but also your health!
Chocolate Mousse Ingredients
- 1 cup irush moss gel (see instructions on the right)
- 1 cup soaked cashews overnight
- 1/2 water, maybe some more
- 1 tsp molases
- 1/4 cup raw cacao powder
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- pinch of salt
- 1 tsp vanilla extract
Coconut Whipped Cream Ingredients
- 1 can of full fat coconut milk, refrigerated over night
- 2 to 4 tbsp maple syrup
- 1 tsp vanilla extract
Irish Moss Gel
- Soak 1 cup of irish moss in filtered water to re-hydrate, use bigger bowl the algae will expand
- Leave it overnight on the counter top
- Rinse very well, to get rid of dirt and debris
- Place irish moss into the blender along with 1/2 cup of water, use more water if needed. You know when consistency is right, if the the blender's blade swirls the mixture easily
- Time to pour the gel into a glass container and store it in the fridge for an hour or two while it firms up
Layer 1 - Chocolate Mousse
- Measure all the ingredients: irish moss gel, cashews, molases, coconut oil, maple syrup, vavilla extract, salt, cacao and water
- Add all of it into the high speed blender and blend
- Pour mousse into small cups or jars, this way it's easy to grab an individual serving when you feel like it
- Store in the fridge covered with a lid or a plastic wrap for 1 hour or more
Layer 2 - Coconut Whipped Cream (optional)
- Open the refrigerated coconut milk can, scoop up the solid cream part only into your bowl
- Add maple syrup & vanilla extract
- Blend with the hand mixer until stiff
- Add the whipped cream on top of the chocolate mousse cups & store in the fridge for an hour
Notes
- For best results with your coconut whipped cream use full fat, coconut milk by Thai Kitchen
Adapted from Sweetly Raw, adjusted recipe
Adapted from Sweetly Raw, adjusted recipe
Irush SWEET Life http://irushsweetlife.com/
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