These luscious little pots of chocolate raspberry mousse come together in a flash. They’re vegan, gluten-free, and free from refined sugar.
My husband and I are not particularly romantic people. We don’t hold hands, we’re not cuddlers, and we’re terribly incompatible sleepers.
He likes to go to bed quite a lot earlier than I do, and sprawl out all over the bed. I like to sneak into bed an hour or so later, and I *never* sleep outside of my assigned zone. Even if I’m home alone, which I will be for the next week, I stay tucked securely into my area and his side remains pristine. I got us a king-sized bed (a Euro King, though, so just slightly larger than a North American Queen) and separate duvets, and I erect a giant pillow barrier in the middle of the bed in an attempt to define the border (but also because I don’t like getting breathed on and it acts as a sort of shield).
But by the time I sneak into bed it’s chaos in there. He’s breached the border, taken the pillow barrier as an extra pillow (because apparently he needs four!) and has somehow arranged himself so that in order to get my duvet on top of me I have to pull it from beneath him, which inevitably wakes him up. Which, I’d like to point out, never would have happened if he’d just respected the boundary line in the first place. I saw this Valentine’s card on Etsy, which sums up our situation perfectly.
So, we’re not snuggly people. If you’re a snuggler, power to you. I think you’re weird, but to each their own. Luckily, the husband and I are compatible in our snuggle-less-ness (lest you think he’s trying to snuggle up to me by encroaching on my space; no, he’s just a sprawler), and we show our affection for one another in other ways. Like, we’ve been meeting for a lunch hour swim date once a week, which takes me back to our beginnings. And I tell ya, seeing him walk out onto the pool deck still makes my heart flutter every bit as much as it did 11 some years ago when we first met. That man is every bit as cute as he is infuriating.
And, we’ve always shown affection for one another with food. In the early days of our courtship when Paul was a starving student he’d buy me a slice of day-old cake from the deli around the corner, and we’d eat it together over movies on his computer. Now, we spend a good chunk of each Saturday prepping a fancy date night in dinner together, which might just be my favourite part of the entire week. And, usually while we’re cooking, we step out of our mutual comfort zones and steal a quick hug. That’s romantic, right?
Here’s a little something sweet for your Valentine’s celebration. Chocolate Raspberry Mousse. Before I tell you that it’s vegan, free from refined sugar, and made from avocados, bananas, and coconut oil, I want you to know that it’s really really good. It’s luscious. It’s silky smooth. It’s intensely chocolately. It’s incredibly rich. And it’s got just a hint of raspberry flavour to balance things out and knock the sweetness down a notch. Oh yeah, and it’s vegan, free from refined sugar, and made from avocados, bananas, and coconut oil.
The best part is how *easy* this dessert is. Everything is blitzed together in a food processor or blender so it literally takes five minutes to throw together. It needs to chill for about 30 minutes afterwards so the coconut oil can set up and create that mousse like texture, but you can spend that time sipping pre-dessert cocktails, dancing in the kitchen, or, you know, snuggling, if you’re weird like that.
One year ago: Strawberry Maca Milkshake
Two years ago: Whole Wheat Chocolate Chip Cookie Cake with Dried Cherries and Smoked Salt
Three years ago: Spicy Kohlrabi Salad
- 2 ripe avocados
- 2 very ripe bananas
- 6 Tbsp melted coconut oil
- ½ cup good quality cocoa or cacao powder
- 2-3 Tbsp raspberry powder
- 1-2 Tbsp maple syrup (optional)
- pinch of salt
- Place the avocados, bananas, and melted coconut oil in the bowl of a food processor and blitz until smooth.
- Add the cocoa, 2 Tbsp of raspberry powder, and a pinch of salt. Blitz again.
- Taste the mousse and decide if you'd like to add any more raspberry powder to get a more intense flavour, and if you'd like to add a touch of maple syrup for sweetness. Blitz again if necessary.
- Spoon the mousse into four ramekins or dessert glasses. Chill for at least 30 minutes prior to serving.
- To serve, garnish with pomegranate arils, cocoa nibs, extra raspberry powder, or a touch of hibiscus salt.
-Can't find raspberry powder? You can blitz freeze-dried raspberries to make your own, or leave it out.
-Other flavour suggestions: orange zest, a pinch of chipotle powder, freshly grated ginger, or vanilla bean and sea salt.
Recipe adapted from Natural Kitchen Adventures.