Raw Vegan Chocolate Mousse Cupcakes
Oh my goodness! How can this chocolate mousse actually be vegan…?! Plus, HEALTHY!
Whats the secret? The perfect combination of nuts, cacao and natural sweetness. Plus, a very good blender to create the most creamy, smooth and delicious chocolate mousse.
This recipe has been created by Karin Tennberg, Raw Food Chef and owner of Honestly Easy Health. Thanks Karin for sharing this delicious recipe with us!
Find Karin on Instagram: @honestlyeasyhealth
RAW VEGAN CHOCOLATE MOUSSE CUPCAKES RECIPE
1.5 Cup Walnuts (or any nuts available)
1 Cup Medjool Dates
2 Tbsp Cacao Nibs
1/4 Tbsp Salt
1.5 Cup Soaked Cashews (soaked in water for 2-4 hours)
1 Cup Cacao Powder (sifted)
1/2 Cup Coconut Sugar (Powdered if possible - Blended to make it extremely fine)
1/2 Cup Melted Cacao Butter
1 Tsp Vanilla Extract
1 Squirt Butterscotch Stevia (optional)
Roughly chop dates and place all BASE ingredients into a food processor.
Blitz and pulse until all ingredients are combined, and mixture sticks together well.
Evenly divide the mixture into a 12 tray muffin tin.
Using your hands, press the mixture into the muffin tray to form a solid base.
Set aside while you make the chocolate mousse.
Place all Chocolate Mousse ingredients, except the cacao butter, into a high powered blender or food processor.
Blend until the mixture is completely smooth and creamy. The better you blend, the fluffier and silkier your mousse will be.
Now add the melted cacao butter and continue to blend until combined.
Pour the chocolate mousse over the bases in the muffin tray, evenly dividing the mixture between each muffin.
Place in the fridge to set for at least 1 hour.
Once firm, using a knife, pop out each muffin from the tray. Serve!
Store in an airtight container in the fridge.