Vegan Mousse of the Gods

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If you’ve known me for the last 10+ years, you know how much I love this Vegan “Chocolate Mousse of the Gods” as a birthday cake. My BFF from med school and I @lakesidenaturalmedicine found it on Woody Harrelson’s vegan food blog at the time. It calls for carob powder, an entirely different plant, but similar to cacao. I just didn’t have any. Made with a nut crust and whipped avocado chocolate mousse, this is considered a “raw” dessert as none of it is baked. To amp the dessert up even further, we added ashwagandha powder (adaptogenic herb for the adrenals/stress) to the crust mix. We decorated with mint, raspberries, and toasted coconut (not raw), and sprinkled with dried elderberries and wildcrafted rosehip powder for added immune support.  Coconut also adds anti-viral support in that it contains an ingredient called lauric acid- awesome for colds, flus, and herpes viruses (shingles, etc).
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Food is medicine- all of the ingredients provide macro and micronutrients. For good fats: pecans, almonds, avocado, coconut oil, coconut flakes. For protein: nuts. Fiber: ground nuts and sunflower seeds, dates (in crust and mousse). High in magnesium: cocoa, coconut, nuts. High in potassium: dates, nuts. High in B vitamins: cocoa, avocado, nuts.

FYI about chocolate- cacao and cocoa are not synonymous. Cocoa goes through extra processing. Both go through a fermentation process, but cacao is raw and cocoa is then roasted. Cacao’s nutrient status exceeds cocoa’s, and it is quite bitter in comparison, but both provide a luxurious and nutritious delight.

INGREDIENTS

• 3 avocados
• 1/2-cup maple syrup
  or 1-1/4 cup soft dates (as an alternative sweetener)
• 1-tablespoon non-alcohol vanilla extract
• 1-1/2 tablespoon cold-pressed coconut butter or olive oil
• 3/4-cup raw carob powder
• 4 tablespoons organic cocoa powder
  If raw carob is not available, use a total of 2/3-cup coca (as cocoa has a much stronger flavor than carob), adding more to taste
• 1-pint raspberries or sliced strawberries
• Fresh mint leaves(optional)
• Sprinkle with dried elderberries, rosehip powder, toasted coconut

TECHNIQUE

1. If you are using dates: pit the dates and cover with fresh water to soften for 5-15 minutes
2. In a food processor: Blend avocados (scooped out of the skin without the pit!), with sweet ingredients, vanilla and coconut butter or olive oil until smooth
3. Spoon in carob and cocoa powder and blend until creamy
4. Layer with fresh berries.

CRUMBLE CRUST

• 1/2 cup almonds, soaked in fresh water for 8 hours
• 3/4-cup pecans
• 3/4-cup walnuts
• 4-6 soft dates, pitted
• 2 tablespoons maple syrup or raw honey
• 2 teaspoons cinnamon
• pinch sundried sea salt
• 1 TBSP ashwagandha powder

TECHNIQUE

In a food processor:

Chop nuts into a fine meal.

Add dates and maple or honey and chop until well mixed.

Add cinnamon and a pinch of salt.

The texture should be crumbly and sticky.
Press evenly into a pie plate.

Sliced strawberries or bananas can be layered into bottom of the piecrust.

Spread the mousse evenly into the pie crust and generously top with fresh berries.
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