Happy New Year to you! What are you most looking forward in 2013? Any goals, hopes, or dreams in mind? I am looking forward to what this blog will bring into my life, as the last 7 months has been so much more than a blessing. I have really enjoyed sharing my favorite recipes and joy of baking. Looking forward to the new friends I will meet and the things I will learn along the way. Here’s to many more delectable gluten free treats this year!
I thought it would be quite appropriate to share a chocolate dessert as the first recipe of 2013…oh yes! I’ve seen many vegan recipes that use “soaked cashews” and to be honest, it scared me. I love cashews, but was a bit worried about the texture of soaking and blending them. I thought a good first try with this method would be to make a chocolate mousse. What a great idea indeed! I soaked the cashews and added some of my favorite ingredients, like coconut milk and pure maple syrup. Next thing you know, I had the most amazing vegan chocolate mousse! Smooth, creamy. I couldn’t stop eating it. Bite after bite. How could there be no heavy cream or refined sugar? Oh man, I’m in trouble.
I almost forgot to tell you…I got a BLENDTEC for Christmas! The professional series. I’m in l.o.v.e. (Thanks, Mom!!!) I’ve been without a blender for months now and I couldn’t be happier with such a powerful blender. It’s magical! I’ve used it everyday to make my morning green smoothies. I can throw in apples slices with the skin, any frozen fruit, handfuls of kale and spinach, and chia seeds. Now I’m going to use it to make this vegan chocolate mousse for my late-night treat. Don’t be scared to try “soaked cashews” in your next vegan dessert…they work beautifully!
serves 2
- 1 cup raw cashew nuts
- 1/3 cup So Delicious unsweetened coconut milk
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup cocoa powder
- 1/2 teaspoon pure vanilla extract
Soak raw cashews in warm water for 30 minutes. Drain. Add soaked cashews, coconut milk, and maple syrup to blender. Blend on high for 1-2 minutes. Add melted coconut oil, cocoa powder, and vanilla extract. Continue to blend on high until smooth and creamy. Pour into 2 single-serving bowls and cover with plastic wrap. Refrigerate for 1-2 hours.
That looks soooooo yummy! I can almost taste it!
Thanks for all the yummy recipes.
Thanks Elaine! I hope you get to taste it soon!!
Sounds amazing! I've had raw chocolate mousse, made with avocados, but I've never tried this recipe. Mmmmm, dessert tomorrow? 🙂
Anna
Anna, I've had the avocado version too, but I must say this is much better!
Hi Sarah, happy new year to you too! I must say that looks and sounds delish, my only question being-how can you put it in the fridge afterwards with coconut oil in it as we know that coconut oil hardens a lot in cold temperatures? what kind of texture does it have then, as mousse is supposed to be creamy, not hard?
It does get thick from being in the fridge, but doesn't become hard. It is still very smooth and delicious! You can choose to eat it right away or only chill for 30 minutes to allow it to only slighty thicken.
I love, love, love my blendtec! Wait until you try grinding your own grains for gluten free baking!
I've been wondering about Blendtec blenders. I clicked the link and still can't figure out which one is the Professional model or more to the point which one you have. Thanks for helping with this. Currently I have a Bosch blender that came with my Bosch mixer. Not sure if I can get a smooth mousse with the Bosch. Buying a Blendtec will be a huge purchase for our family and may take the whole year just to save up. Something to look forward to.
Recipe looks great since I can't eat any grains since becoming a type 1 diabetic. Looking forward to serious chocolate.
Sarah in CA
The I have is also called the "Connoisseur" or can also be called the professional series. Its just awesome! Pricey, but will last me for many years to come. Can't wait to start making my own flours!
I just made this tonight and now im too full to eat it. How many days will it be ok in the fridge, will it be ok tomorrow? Or could i freeze it?
Covered with plastic wrap or in a sealed container, it should keep in the fridge for 3-4 days. But I don't think it will last that long!
Ha!! Thank you so much 🙂 I poured them into little glass jars with screw lids, im going to have some with my lunch this afternoon 😉 YUM! Thank you 🙂
This was delicious. Thank you!