Tomorrow is the last day of 2016!!! I’ve had such an incredible year and today I am filled with such love and gratitude. The end of the calendar year combined with the New Moon makes this an ideal time to reflect on our experiences and accomplishments, and to set new goals for the year ahead. Trish Blackwell recently posted an episode of her podcast (Confidence on the Go) titled ‘50 Questions to Maximize Your Year‘—some fantastic questions to ask yourself! I hope that your answers bring you clarity and a sense of empowerment over the present and future 🙂
It may not have snowed this Christmas but I have certainly been feeling those holidays vibes. Lots of watching movies curled up on the couch with my family, listening to festive music and getting creative (and messy) in the kitchen. I made these incredible mini raw avocado chocolate mousse cakes today to bring to a family friend’s New Year’s Eve party, along with some raw chocolate truffles. With all the dinner party invitations around Christmas and New Year’s, I’m loving this mini-dessert trend that’s going on!
As far as recipes go, it really couldn’t get much easier than these little guys! They require only 8 ingredients, 30-minutes, and are totally guilt-free (gluten-free, refined sugar-free, raw and vegan)! The base tastes like the fudge-iest brownie you’ve ever had, and the avocado chocolate mousse is insane. They were a huge hit with my family today, who created a noticeable dent in my inventory. I’m confident that this is the dessert I would make if I was introducing someone to raw desserts and wanted to impress their socks off 🙂
PrintRaw Brownie Chocolate Mousse Mini-Cakes
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 8
Ingredients
Base
1 1/2 cup raw walnuts*
1 cup dates, soaked in water for 10-minutes
1/4 cup raw cacao powder
1/2 tsp vanilla extract
1/8 tsp pink Himalayan salt
Chocolate Mousse
1 ripe avocado
3 tbsp pure maple syrup
3 tbsp raw cacao powder
Toppings
Berries or coconut flakes
*Sprouted walnuts are ideal if you can find them as they are crunchier, more flavorful, and easier on your digestive system.
Instructions
- Blend base ingredients in a food processor.
- Form the base using a silicon mini-muffin mold, creating a hole in the middle for the mousse. The base dough will be sticky and culinary gloves come in handy at this step.
- Add mousse ingredients to food processor or high-speed blender. Blend until smooth and creamy.
- Using a small spoon or piping bag, fill the bases with the mousse.
- Top these with strawberries or other berries, coconut flakes, or the topping of your choice. Store in refrigerator until you are ready to serve. Should be consumed within two days.
The cakes should be kept refrigerated and consumed within 48 hours. That seems long for raw avocado mousse, but the raw cacao actually preserves the avocado in a similar way that lemon juice does. If you want to keep these for longer than 48 hours, you can store them in the freezer and let them thaw for 15-20 minutes before serving.
Since this recipe only yields eight cakes, I suggest that you double or triple the recipe if making these for a group of people. Let me know in the comments if you try these!
Emilía
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