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| From An Opera Singer in the Kitchen |
Great raw and vegan dessert that I prepared last night that only took 15 minutes to prepare and 30 minutes to chill. I halved the recipe to make 2 small tarts, one for Ryan and one for myself. Ryan devoured his in 7 minutes and I decided to save half for the next day. This chocolate mousse was actually very rich and decadent and not cooked and with no eggs or milk.
This recipe was my first raw recipe to make. What it raw? When all the ingredients are not cooked but used in its natural form. Unbelieveable that one can make a gourmet dessert with natural ingredients! I have to say that I was skeptical at first with the ingredients that were listed on this recipe but since I have been stayin away from white sugar I wanted to make REALLY good with no guilt or ramifications. You know what I mean?
I was chatting with another foodie and we agreed this would be a great Valentine’s recipe next month. Try it and you will be suprised! Remember, I halved the recipe for 2 small tarts but I am giving you the original recipe.
Shortbread Crust
from Raw Food Made Easy
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)
1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
Chocolate Mousse
Yield: 2 cups, 4-6 servings
1/2 cup pitted medjool dates, soaked
1/2 cup pure maple syrup or agave nectar
1 teaspoon vanilla extract (optional)
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa or carob powder
1/2 cup water
Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.
