Raw Vegan Chocolate Mousse ... grateful to my niece for sharing .... (banana free)... Ingredients. 2 x avocados. 3/4 cp cacao powder. 1/2 cp maple syrup. 1/2 cp *macadamia nut milk. 2.5 tsp vanilla essence. 1.5 tsp slippery elm powder. Pinch himalayan salt.
Optional. Pinch cayenne pepper. 1 tsp ground ginger. How. In food processor blend avocados until smooth. Add all other ingredients, process until silky smooth. May need a dash more nut milk. Put into serving jars/dishes and set in fridge for an hour or overnight. Keeps in fridge for four days.
Extra. Makes a great topping for a vegan pie, icing, breakfast with yummy toppings or a snack. Serve in mini jars. * can use any nut milk, I used homemade almond milk.
This meal has filled my day everyday post 12 o'clock this past week... my diet has been porridge, this and chocolate in Athens so far. I'm grilling the veggies on a grill and popping them on this amazing thick pitta style bread along with olive oil, salt and the ingredient that makes everything so much better.... ZA'ATAR. Also featured is our pretty floor 😊😊
DON'T PANIC It's totally VEGAN! Swipe for ingredients 😉🌿🐥 This is a bird like shape of Tofu that freaked me out and intrigued me enough to try for some tasty vegan gluten-free sandwiches! Found at HT Oaktree Market (local Asian Market) along with other rad vegan treats I love finding there, what CAN'T you find vegan?!🙌😹 #VeganChicken