I spied this simple, delicious recipe from raw foodie Celia Eddy. I add a handful of early blueberries or figs in season and bam – fruit intake for the day and an intense chocolate fix.
You won’t believe how divine this is, I confess I skipped the refrigerate part, I just had to try a bit and it was too good to stop.
Recipe:
One medium to large (220g) just ripe banana
A scant half cup of good cocoa
Agave nectar to taste (I added 2 x 15ml tablespoons)
1/2 tspn espresso powder (I didn’t have/couldn’t find this so used organic instant coffee in tiny amount boiling water)
Blitz ingredients in a food processor. Refrigerate for a couple of hours if required (I didn’t need to do this, it was thick straight after processing).
Serve with berries, figs or other seasonal fruit.
Serves: 1
Adapted from: Celia Eddy
Sounds delicious with the addition of espresso!
Hi Emma-Love your vegan raw chocolate mousse, with the blueberries, and bananas. Such an easy and ever so yummy recipe:DDD
Hugs,
I forgot to tell you…stopped by via foodbuzz. Buzzed you!
Right back at ya Elisabeth :):)
I’ve never prepared a raw choco mousse. I must try with this one in place. Looks luscious.
This is a bit like the chocolate mousse I make for my wee boy Cooper, although I add silken tofu to his for added protein. It is lovely. Adding berries is a good idea 🙂
Beautiful snack for a little one! I like the silken tofu addition.
This looks so good. Also because of the banana you could call it healthy chocolate mousse…