Black Bean Chocolate & Mint Mousse w Vanilla Cream
Don't you love it when people are trying to guess the ingredients in a dish and just can't put their finger on it? 😉 Cream made from cashews, mousse made from black beans, raw cacao and raw nectar, it's a lot healthier than the sugar laden, dairy based original chocolate mousse.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: dessert, snack
Serves: 6
Prep time:
Total time:
You need
- ½ can of black beans, quickly drained
- 2.5 tbsp (raw) cacao powder
- ¼ cup raw agave nectar
- 5 leaves of mint (or more to taste)
- ¼ tsp vanilla bean paste
- a tiny pinch of salt
- Stevia to sweeten more, optional
For the vanilla cream:
- ½ cup of Cashew Cream (better if this one is a little thick)
- 2 tbsp raw coconut or agave nectar
- 1 tsp vanilla bean paste or natural essence
- 1 tsp of toasted pine nuts
- 1 tsp of cocoa nibs (or grated/chopped vegan chocolate)
To do
- blend all ingredients for the mousse
- to make the vanilla cream; mix the Cashew Cream with the nectar and vanilla
- scoop the chocolate mousse in small glasses (or in bigger ones, of course) and layer with vanilla cream
- top with cocoa nibs and the pinenuts
- and you're done!
Notes
This makes 6 liqueur glasses, just double amounts for more.
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