May 9, 2012

Nigella-Style “Raw Chocolate Mousse” Recipe that Will Make you Say Ooooh!


I love chocolate and I love mousse, so this recipe rocks my world. Try it and experience heaven in a glass for yourself.

The great thing about this little number is that that not only will it delight your taste buds, but it will leave you feeling happy for days to come. Yup, that’s right! It’s one of those magical treats that’s delicious and healthy at the same time. Come, eat and enjoy this chocolate mousse with love in your heart and a smile on your face! 

* Serves: two people


Chocolate Mousse:

¼ cup pitted medjool dates, soaked in hot water until soft

¼ cup honey

1 x teaspoon pure vanilla essence

2 x ripe and creamy (soft) avocados

½ cup raw cacao powder (more or less to taste)

¼ – ½ cup dairy-free milk (I like organic almond milk or fresh apple juice) 


1 x banana (sliced)

Coconut nectar to serve


In a small bowl, pour the hot water over the dates until well covered. Leave for 5 -10 minutes until the dates become super soft and squishy. In a food processor or blender, place the dates, honey and vanilla essence together and process until the ingredients become super smooth.

Sieve the raw cacao powder to remove any ‘chocolate’ powder lumps and place in the blender.

Add in the avocados. Process the mixture until smooth, chocolate-y and creamy. Add extra liquid as needed and process briefly until you get the perfect consistency.

Scoop the mousse into beautiful wine or cocktail glasses—sundae dishes are also great. Presentation is key!

Chill the mousse. It will keep for 1 – 2 days refrigerated (if it lasts that long!). Serve topped with thinly sliced banana and drizzled generously with coconut nectar (or maple syrup).

Katrina’s Quick Tips

* Can replace honey with maple syrup, coconut nectar or agave.

* Can replace raw cacao powder with carob or cocoa.

* Can replace almond milk with hemp, rice or any dairy free milk that you fancy.


If you like this recipe, check out my website for more easy-to-make, yummy and healthy recipes…






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Editor: Kate Bartolotta

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