Dairy-Free, Dessert, Raw, Vegan, Wheat Free

Raw Vegan Chocolate Mousse

September 19, 2013

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

Raw Vegan Chocolate Mousse from www.bakeaholic.ca


I’ve been working for three weeks now as a teacher on call – It’s been really fun and interesting so far. I’ve taught every grade in elementary school from K-7 including a French prep. All I can say is thank you to my high school French teacher for getting me through a day of teaching French. It’s surprising how much you can remember, and how much I have forgot. Luckily for grade 5 and 7s they don’t know how to pronounce the words properly either 😉 

Now that I’m working again after being a student for so long, and not having a ‘regular job’ I appreciate weekends more. Hence the excitement that it is Friday today. I’m also super excited that I get to work three days at my old school where I did my student teaching and see / teach some of my students again. Adam and I are going to the IDS West (Interior Design Show) this weekend. We went last year and the home decor/furnishings and exhibits are awesome. So many amazing items to lust over. Last year there were amazing natural wood tables and headboards to die for. If only I had the $$, and the room. For now it’s fun to walk through each exhibit and dream about them. I love a good design show, especially home design. 

I also appreciate more sleep. Not that I wasn’t sleeping enough before, but as a student I could stay up til 11:30 at night and wake up at 8 am, whereas now when I know I have a call out the next day / anticipate a 7 or 8 am on call I head to bed around 10:00. 

However, on weekends I find myself waking up before 8 am. 

Another thing I’m looking forward to this weekend is dinner with our neighbours. I found this recipe online after I began a search for dairy-free chocolate mousse. Adam and I had watched an episode of Master Chef where the contestants had to make three difficult dessert dishes. A chocolate molten lava cake, a chocolate soufflé and of course a chocolate mousse. I’m usually not a fan of chocolate mousse cakes, but that’s because they’re those super gelatine-y chocolate mousse cakes.

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

When I saw Master Chef, the chocolate mousse was thick, but light and airy. When Chef Ramsey took a bite he dug the spoon into the mousse, gave it a swirl and popped it out with a spoonful of delicious whipped mousse that left a perfect whole in the dessert. I knew I wanted to try and make something similar, but due to my dairy allergy I didn’t want to endure the stomach pain afterwards – or eat all that heavy dairy really. 

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

Raw Vegan Chocolate Mousse from www.bakeaholic.ca

This Raw Vegan Chocolate Mousse is light, airy, and incredibly delicious. It would be a great weekend dessert. If you’re planning on making it I suggest placing the cashews in water the night before, and then allowing the mousse to sit a few hours before serving as well. I would definitely make this again – it is so simple and really hits the spot if you’re craving a light chocolate dessert. 

This dessert will satisfy not only your Vegan friends, but your dairy-loving chocolate friends as well. I found the recipe here, and made some adaptions. This serves maybe 2 people with generous portions, but it is quite rich. I would say double it for a party of 4, making smaller portions and serve with fresh berries. 

I made a similar chocolate mousse before with avocado here – it was more of a smooth and creamy mousse, whereas this one is more airy like the real thing. 


Raw Vegan Chocolate Mousse from www.bakeaholic.ca


Raw Vegan Chocolate Mousse
Serves 2
Deliciously light and airy chocolate mousse
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  1. 1 cup Raw Cashews, Soaked 6 Hours or overnight
  2. 1 Tablespoon Agave Syrup
  3. 4 teaspoons Coconut Oil
  4. 1/2 tsp vanilla
  5. 1/4 cup Water
  6. 3 Tablespoons Raw Cacao Powder
  1. Drain Cashews.
  2. Combine all the ingredients in the bowl of a food processor and puree for 5-6 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy.
  3. Chill 1 hour or overnight. (if chilling overnight take out of fridge 20 minutes prior to serving)
  4. Garnish with shaved chocolate or fruit.
b a k e a h o l i c https://www.bakeaholic.ca/

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  • Reply Jade September 20, 2013 at 6:41 PM

    That looks SUPER delicious…..in every single photo you posted of it 😛 It’s amazing how far a tiny amount of cacao can go!

    • Reply Alicia September 21, 2013 at 10:12 AM

      Thanks Jade! haha I can never chose only one or two photos =) It is definitely a great dessert with just the right amount of sweetness.

  • Reply SUZY November 18, 2013 at 4:31 PM

    Hi I was wondering whether cocoa butter can be used in place of coconut oil as I do when making raw vegan chocolate.

    • Reply Alicia November 24, 2013 at 6:49 PM

      Hi Suzy – I’m sure it would be fine to swap the two!

  • Reply Shenaya November 29, 2013 at 9:25 PM

    Can I use maple syrup instead of the agave syrup?

    • Reply Alicia December 2, 2013 at 6:02 PM

      Shenaya – Yes you can, I would use a small amount as I find it quite sweet and you do not need a lot of it!

  • Reply Devanshi August 11, 2014 at 10:07 PM

    What can be the other substitutes for agave syrup? except for maple?

    • Reply Alicia August 13, 2014 at 8:34 AM

      You can use brown rice syrup, just use a slightly smaller amount.

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