Banana Chocolate Mousse

This rich mousse can be made with pumpkin or sweet potato puree. It is naturally vegan, gluten free, low sodium, cholestrol free, high fibre, and dairy free.

The sugar content is high per serving but this is due to the natural sweetness from the bananas and dates; there are no added sugars.

It can be used as a simple pie filling when poured on top of a cashew pie base or almond pie crust. Or, fresh fruit can be added to make an easy parfait!

Banana Chocolate Mousse
Makes 4

Ingredients:
- 400g / 14.5oz banana
- 40g / 1.4oz dates, pitted, soaked and drained
- 28g / 1oz nut butter
- 180ml / 6floz almond milk, unsweetened
- 40g / 8tbsp cocoa powder, unsweetened
- 20g / 3tbsp flaxseed meal
- 1tsp vanilla extract
- 1/2tsp cinnamon

Method:
In a food processor, blend together the banana into a purée.
Add all the other ingredients and blend.

Spoon in dishes and refrigerate for several hours before serving. ENJOY!

Nutritional Information:

Tofu Chocolate Mousse

A great protein-packed, egg-free (cholesterol-free) chocolate dessert that provides a good source of calcium. Soft tofu is better than the firm tofu varieties as the water content is higher, giving it a smoother, mousse-like texture.

Soft tofu is great for using in desserts, salad dressings, smoothies, sauces and even as a scrambled egg substitute, in my Tofu Mushroom Tacos recipe.

Tofu Chocolate Mousse 

Makes 4

Ingredients:

- 450g / 16oz tofu, soft

- 80g / 4tbsp honey OR agave nectar

- 30g / 6tbsp cocoa powder, unsweetened

Method:

In a food processor, blend the tofu until smooth.

Add in the honey and cocoa powder and blend to combine.

Spoon into pots and chill in the fridge. 

Serve with chopped cherries or seasonal berries. 

ENJOY!

Nutritional Information:

Chocolate Mousse

I’ve talked about salads and spinach and now I want to write about chocolate! 

I eat chocolate everyday. There’s no way I could go without chocolate, or some kind of sugar, on a daily basis. 

I strive to be healthy and eat a balanced diet but sugar is my weakness. That said, I’ve tried to educate myself on sugar. I watched a great presentation on YouTube about sugar, by Dr Robert H. Lustig, a UCSF Professor of Pediatrics in the Division of Endocrinology. It’s amazing (and shocking) to hear just how BAD sugar is for the body. 

With the acceptance of not being able to go without chocolate, I prefer to eat dark chocolate and where possible, I eat good quality chocolate – high percentage of cocoa and natural ingredients. Just by reading the ingredients list on packaging, it is easy to get an idea of the quality of chocolate.

The price is also a good indication of quality. Generally, the more expensive the bar, the better quality of chocolate. As much as I’d like to eat good quality chocolate every day, I would soon bankrupt myself. Therefore, on a daily basis, I tend to eat cheaper brands.

If I make a chocolate dessert, I want it to be rich and chocolaty – obviously! – and therefore chocolate mousse and puddings are always fail safe options. The majority of chocolate mousse recipes contain chocolate, egg yolks, sugar and cream. My recipe below skips the indulgent cream and sugar ingredients and simply uses chocolate and eggs, with a little coffee or milk.

Chocolate Mousse
Makes 2

Ingredients:
80g / 3oz dark chocolate
2 eggs - separated
2tbsp strong coffee (optional) 2tbsp almond milk if not using coffee

Method:
Melt the chocolate in a bowl.
Add the coffee or milk.
Add the egg yolks one at a time and stir into the chocolate coffee mixture.
In a separate bowl, beat the egg whites into a hard foam (with stiff peaks) and then fold into the chocolate mixture.
Pour mixture into individual cups/bowls and refrigerate to set.
ENJOY!

Nutritional Information: