So I find myself having avocados with everything. I even mash them into my stir-fry – it tastes delicious! And I found that I’m sleeping better since I upped my avocado intake. Admittedly, my sleep wasn’t too best lately. My brain is buzzing away with too many ideas sometimes. Ironically, a quick research showed that avocados can be good and bad for your sleep. Well, I can say I’ve had amazing sleep even during the full moon at the moment which is bathing us with its beautiful light at night.

So, savoury options for the use of avocado are slowly being exhausted. So I decided to try a sweet treat with it. Something, that people who have to avoid nuts would be able to enjoy too. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. They add a delicious crunchy base and come with a lot of nutritional advantages.

The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

And a word of caution: this is a rather rich treat. One tiny slice will do just fine. Just like with chocolate mousse, it doesn’t take much to satisfy your taste buds and your tummy.

Note: You have to plan extra time if you want to sprout the buckwheat groats for the base of the cake.

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No Bake Avocado Chocolate Mousse Cake (Vegan, Gluten-free, Nut-free)

The texture of this vegan and gluten-free avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

Course Cake

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Avocado, cake, chocolate, Mousse, no bake, nut-free, raw, soy-free, without baking

Servings 1 Cake

Equipment

• Blender

Ingredients

For the crust:

• 100 g buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
• 70 g dates pitted and finely diced
• 3 tablespoon FAIR-TRADE cocoa powder

For the avocado mousse:

• 250 g avocado pulp
• 45 g coconut sugar
• 50 g FAIR-TRADE cocoa powder
• 60 ml water (or a little bit more but only if absolutely needed)
• 3 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla
• 1 pinch salt

For the chocolate drizzle:

• 1 tablespoon tahini or any nut or seed butter
• 1 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon rice syrup or other liquid sweetener
• 1 tablespoon water
• 2 teaspoons cacao butter melted (alternatively coconut oil)

Instructions

• After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
• Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
• Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
• For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
• Pour avocado mouse over the crust and spread evenly.
• For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
• Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
• Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For a while I was working on a white chocolate version. Now I know that it works best if you actually use chocolate (or better cacao butter, the important part of chocolate) to achieve a good consistency. It also works without cacao butter, but it will be softer and more creamy.

This white chocolate mousse recipe is vegan, gluten-free and without refined sugar…it also is quite rich. I recommend small glasses for a mindful dessert experience

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White Chocolate Mousse (Vegan, Gluten-free, No refined Sugar)

This white chocolate mousse recipe is vegan, gluten-free and without refined sugar…it also is quite rich. I recommend small glasses for a mindful dessert experience

Course Desserts / Raw

Cuisine French

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, Dates, fruit-sweetened, Mousse, No Refined Sugar, raw, soy-free, White Chocolate

Servings 5 portions

Ingredients

• 400 ml coconut cream
• 105 g dates pitted
• 70 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
• 50 g cacao butter melted
• 1-2 teaspoon vanilla paste or essence

Instructions

• Allow some time for the dates to soak in the coconut milk. Then blend all ingredients until smooth.
• Transfer to dessert glasses.
• Place in freezer for a few hours, then store in fridge until serving. That’s it!

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Citrus season is in full swing now and I feel challenged for new recipe ideas. I’m a big fan of easy, simple but delicious treats, so this one here just had to happen

I recommend small portions as it is quite rich and flavourful. As always, a high-speed blender will allow for best results.

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Lemon Coconut Mousse (Vegan, Gluten-free, Lactose-free, No Refined Sugar)

One thing that I really love about New Zealand is how people share things. And it seems like everyone has a lemon tree but me That isn’t a problem though, because I get given free lemons from friends on a regular basis.

Course Desserts

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, dairy-free, Dates, fruit-sweetened, Lemon, Mousse, No Refined Sugar, without Nuts

Servings 4 portions

Equipment

• Blender

Ingredients

• zest and juice of 1 small spray-free lemon:
• 1/4 cup juice
• 1 tablespoon zest or more, if you prefer more zing

• 310 ml water
• 95 g dates pitted and diced
• 225 g creamed coconut (coconut butter)
• 1/3 teaspoon turmeric
• 1 pinch salt optional

Instructions

• Melt the coconut butter in a cup that sits in a warm water bath.
• Transfer all ingredients into the blender and blend until a smooth. It might pay to let the dates soak in the water for a while, this way it will be easier for the blender.
• Transfer to dessert glasses and let firm up in the fridge. This should take around 4 hours, depending on how cold your fridge is.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve been playing around with hazelnut dishes for a while now. My most beloved hazelnut dish is Chocolate Hazelnut Parfait

But I haven’t tried a combination with coffee yet. And here we go, carob, you get your chance! And yes, in this creation it can shine in all its glory The mild nutty flavour of the mousse gets a real lift with the nutty, slightly bitter carob sauce!

This mousse is made with a high-speed blender. And really, it has to be a high-speed blender to achieve this creamy consistency. I use an Optimum 9400 and have heard that a Vitamix might not be able to achieve the same texture. Apparently is was too grainy. While it does have a very subtle grainy texture, I don’t mind that at all. If you happen to own a Vitamix blender and make this recipe, please let me know how it turned out.

Ah, and by the way, you only need 8 ingredients!

For 2 large or 4 small portions you’ll need:

For the hazelnut mousse:
1 cup (150g) hazelnuts (soaked in filtered water for at least 8 hours, then drained)
3/4 cup (100g) dates, soaked in 3/4 cup water
1 1/4 cup water
1 tablespoon whole FAIR-TRADE coffee beans (for a stronger flavour, use more)
1 pinch salt

For the carob tahini sauce:
1 teaspoon carob
1 teaspoon tahini (alternatively almond or other nut butter)
2 teaspoon maple syrup (or other liquid sweetener of your choice)

Preparation:

1. For the hazelnut mousse, blend all ingredients to a fine cream. If it seems a little too thick, add some extra water.

2. Fill into dessert cups.

3. For the carob tahini sauce, place ingredients in a small container and stir until well combined.

4. I like to swirl the sauce into the mouse by gently pulling the spoon through the mousse. Refrigerate before serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Ok, I used dates for sweetening which are loaded with sugar. So it is quite rich and I recommend to make small portions to indulge in moderation

I have sprinkled some cacao nibs and coconut chips on top and it was a hit!

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Mousse Au Chocolat (vegan, gluten-free, nut-free, soy-free, only 4 ingredients)

This is exciting! I happened to discover this potential yummy treat when storing away some leftover chocolate stuff. Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Course Desserts / Raw

Cuisine French

Diet Gluten Free, Vegan

Keyword Chocolat, Mousse, nut-free, soy-free

Servings 4 portions

Ingredients

• 400 g coconut cream
• 140 g dates, pitted and diced
• 50 g FAIR-TRADE cocoa or cacao
• 2 pinches of salt

Instructions

• Works best with a high-speed blender. If you don’t have a strong blender, let the dates soak in the coconut-cream.
• Then blend all ingredients to a fine cream. The more foamy the cream gets, the more fluffy the mousse will be. Pour into dessert glasses.
• Store in fridge until set.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.