I’m making a national appeal to everyone to make this pudding as soon as possible. It really has something for everyone—it’s beyond delicious, but is also perfect for anyone trying to curb their sweet tooth. I’m so, so glad I stumbled upon this Raw Vegan Chocolate Mousserecipe from Spontaneous Hausfrau and had the opportunity to make it.
It requires a little planning ahead because the cashews will need to be soaked in water, but after that, there is no cooking required and it will be ready to eat in a jiffy.
You will need: raw unsalted cashews that have been soaked in water for six hours, agave, vanilla, unsweetened cocoa powder, coconut oil, water.
Drain the cashews and put them in a food processor.
Next add the unsweetened cocoa powder …
The agave …
The coconut oil, which adds an amazing creaminess …
Vanilla …
And a bit of water.
I also added a pinch of sea salt to give it some brightness. You could also add any other flavorings you please. Cinnamon would be nice, for example.
Puree the mixture in the food processor for about three minutes, being sure to scrape down the sides every minute or so. The mixture will become fluffy and creamy as the cashews break down and emulsify with the other ingredients.
You can eat it at this point, or even better you can pop it in the refrigerator for an hour until it firms up and becomes even more amazing.
Serve it up in little glasses or bowls. And if you’re feeling fancy, grate a bit of dark chocolate over the top and pop on a raspberry or your other favorite fruit.
You will love, love, love this. I served it to friends and one of them asked if they could lick the bowl. I said yes of course, it was the only logical thing to do.
Thanks so much to Sally for this wonderful recipe. Check out her website The Spontaneous Hausfrau for other great finds!
Recipe
Raw Vegan Chocolate Mousse
by Spontaneous Hausfrau on March 9, 2012 in Custards/Puddings, Desserts
See this recipe post on Spontaneous Hausfrau’s site!
Recipe Description
This creamy, intense mousse is healthy and crave-worthy.
Preparation Instructions
Combine all the ingredients in the bowl of a food processor and puree for 3-4 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy. Chill 1 hour to further thicken the mousse. Serve garnished with raw cacao nibs.
Ingredients
- 1 cup Raw Cashews, Soaked 6 Hours
- 2 Tablespoons Agave Syrup
- 4 teaspoons Coconut Oil
- 1 whole Vanilla Bean, Scraped
- ½ cups Water
- 2 Tablespoons Raw Cacao Powder
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.
Heather (Heather's Dish) on Wednesday, July 25
i need to get my tail to the store and get some cashews...this sounds too good to miss!1
Melanie H. on Wednesday, July 25
Sounds yummy! And what's better, I have all the ingredients on hand so I can make this TONIGHT! I should probably leave work now so I can go soak the cashews. :) Thanks for this recipe!2
Stef at TooMuchToDoSoLittleTime.com on Wednesday, July 25
I have never heard of soaking nuts. Now off to find out why one would do this. Then to get ingredients to make this for my family.3
Maya on Wednesday, July 25
If you can't be sure your cashews aren't sourced from forced or child labor in safe conditions, macadamia nuts also make a nice cream using the same process. The longer you soak them, the creamier they will be.4
Katrina on Wednesday, July 25
I wonder if other nuts might work? I have a big bag of walnuts in the freezer.... Anyone know?5
Heather :) :) :) on Wednesday, July 25
OH, THANK YOU...this looks awesome and would fit in perfectly to my diet, too...I'd sub out the agave with raw honey...but this looks really fabulous, not to mention super tasty good, too :) :) Thanks for the recipe :) Love and hugs from the ocean shores of California, Heather :)6
Paula V on Wednesday, July 25
Will it be the same with other nuts? Also can you soak them in orange juice instead of the water.7
Evelyn on Wednesday, July 25
Oh this looks wonderful! Thank you for posting a vegan dessert - I can't wait to try it :)8
Taquila on Thursday, July 26
Could i use a blender instead of food processor?9
Janet Roberson on Thursday, July 26
Any suggestions on how to do this without a food processor? Mine has finally died (20 yrs old) and I am strapped for cash right now. This looks so good...10
Janna on Thursday, July 26
This looks great! However, just as an FYI, it isn't truly "raw". Cocoa powder is processed and heated. To make it truly raw, substitute the cocoa powder with raw cacao powder (or buy raw cacao nibs and grind them yourself). The health benefits of the cacao are substantial, too, as opposed to the cocoa powder.11
Becky @ From Ministry to Motherhood on Thursday, July 26
You just made my whole day. This looks delicious. We're plant based eaters and this is one dessert that will be sure to hit my table in the next few days. :)12
Raquel Schnitzer on Thursday, July 26
I remember reading that raw cashews can be dangerous, possibly releasing some toxin? Is that an urban legend?13
Ann D on Friday, July 27
Cashews are in the same family as poison ivy and poison sumac. Like the others in this family, the cashew plant contains powerful chemical irritants, so handling and eating raw cashews will cause the familiar itchy skin reaction in people sensitive to the chemicals. People who are sensitive to one plant in the family, for example poison ivy, are likely to be sensitive to others. Why don’t we get a reaction when we eat cashew nuts, then? The irritants are found in the shell oil, but not in the nuts themselves. Handling the shell or eating a nut with shell oil on it can cause the reaction. This is why they’re sold shelled, but why are they roasted? Roasting at high temperature destroys the shell oil, so commercially sold nuts will not trigger a reaction. Cashew nuts that are still in the shell or that are shelled and roasted at home at lower temperatures may be contaminated with the oil, so, shelling raw cashews is about as much fun as handling poison ivy.14
Julie T on Saturday, July 28
Will have to make this tomorrow. I have your Asian noodle salad cut up and ready to go for lunch tomorrow. I have your cinnamon bread on the counter. I have your Iced coffee in my fridge. I made your milky way cake Thursday for my Dad's birthday along with your steak fingers. I am in heaven with all this delicious food. And so is my husband and my Dad.Thank you for sharing your recipes.15
Travis Cotton on Saturday, July 28
Hmm.....not big on the vegan thing and not sure this recipe is going to convince me lol16
Liz on Sunday, July 29
The pictures don't seem to match up to the recipe. That looks like a whole lot more than four teaspoons of coconut oil in the bowl, and the recipe calls for a vanilla bean, not vanilla extract. I followed the recipe that didn't get very good results with it as written, and I've made vegan puddings similar to this before with soaked cashews. I started mine in the food processor, but wound up transferring it to my blender for optimal texture. It just didn't get fully smooth in the food processor.17
Sandy on Thursday, August 9
Janna - the recipe SAYS Raw powder, so not sure why you added your comment about not being truly raw. :-) Just so ya know.18
Celine on Monday, September 17
Can I substitute maple syrup for agave?19