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Spiced Chocolate Mousse

Serves 1-4, as a dessert course


3-4 Tablespoons maple syrup
2 Ripe Avocados
2 Teaspoons Of Tamari (A Wheat-Free Soya Sauce)
6 Tablespoons Cocoa or Cacao Powder
2 Tablespoons Cashew, Hazelnut or Macadamia Butter
½ Teaspoon Cinnamon
¼ Teaspoon Cayenne Pepper (for heat, not sting)
1 Teaspoon Ginger Juice (or ¼ Teaspoon dried Ginger)
Seeds From 1/4 Pomegranate
Coconut Yoghurt


Pulse all ingredients with a handheld blender, divide into small glass tumblers, and refigerate for 30 minutes. Top with coconut milk yogurt and pomegranate seeds.

For detailed directions on this recipe, please visit the site of our generous contributor susanjanewhite.


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