Delicious Halloween Vegan Mousse


By Patricia Bloj| Writer of the Organic Cookery

Making healthier desserts has never been easier. Gone are the days when you had to master the art of baking and spend hours in the kitchen to produce a masterpiece. Now, all you need is a food processor and some avocados. This chocolate vegan mousse is a must try and you can have some fun with this Halloween.

 

This chocolate vegan mousse is perfect for a sweet delight without using large quantities of refined sugar. Also, you can eat it by itself as a healthier dessert. At the same time you can have it alongside other healthy treats during a Halloween kids or adults party. As the recipe asks for avocados, I spent some time refining this recipe to ensure it is as close as possible to a chocolate dessert and not guacamole. It is definitely worth the 15 min you will spend doing. For me, is not just about the quality of what I eat but the taste and the time I spend doing it. Yes, sometimes it is worth putting a lot of effort in the kitchen. However, some other times I prefer to deliver to the table something just as amazing but in lesser time. Wouldn’t you?

 

Why is this chocolate vegan mousse better for you?

AVOCADO

Although a fruit, monounsaturated fats make most of its contents. These fats include certain phytosterols (like campesterol, beta-sitosterol, stigmasterol) which help lower the unwated cholesterol. Also, these plant chemicals may attenuate the inflammation, however the data is very limited ( Source: Phytosterols, Linus Pauling Institute, 2017, http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/phytosterols). Avocados are high in pantothenic acid (vitamin B5) which is essential for brain and nerves and makes anti-stress hormones (steroids). Alongside biotin helps the body produce energy. Alongside vitamin E which is also highly present in avocados it maintains a healthy skin. Vitamin E is also important in enhancing our immune function.

CACAO/CHOCOLATE

The flavanols present in cacao helps increase microcirculation and improves skin structure. Also, the flavonols (especially epicatechin) help in keeping healthy blood pressure in adults with coronary disease, as well as healthy blood vessels in healthy adults (Source: Giana Angelo, Ph.D LPI Research Associate Micronutrient Information Center, 2012). The polyphenols present in cacao have anti-inflammatory effect which leads to healthy cardiovascular system. Antioxidant effects of cacao may directly influence insulin resistance and, in turn, reduce risk for diabetes. Cacao can protect nerves from injury and inflammation, and have beneficial effects on satiety, cognitive function, and mood (Source: Katz DL1, Doughty K, Ali A., cacao and chocolate in human health and disease, 2011). Cacao contains a neurotransmitters (anandamide) and a compound called phenylethylamine, both helping increase mood. Dark chocolate contains approximately 43-63 mg flavanols per 100 grams.

However, differences in processing can greatly affect the amount of flavanols present in commercial cacao-containing products. cacao naturally has a very strong, pungent taste, which comes from the flavanols. Before you get chocolate, cacao goes through several steps to reduce the bitter taste. Processing chocolate through things like fermentation, alkalizing, roasting, etc. damages flavonols. Supermarkets currently sell mainly highly processed chocolate. Although it was once believed that dark chocolate contained the highest levels flavanols, recent research indicates that, depending on how the dark chocolate was processed, this may not be true.

Best to go for dark chocolate and cacao powder that has not undergone Dutch processing (cacao that is treated with an alkali to neutralize its natural acidity). If your chocolate says “processed with alkali” on the nutrition label, then it’s going to have less flavanols. Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter). Cocoa powder is raw cacao that’s been roasted at high temperatures. For this chocolate vegan mousse recipe I have used both a combination of 70% dark chocolate and raw cacao powder.

ALMONDS

Promote bowel regularity due to the high fibre content. They also contain 21g of protein per 100g serving, which makes them a good source of protein. The content of vitamin B2 and E helps keep skin healthy. Helps in blood circulation due to iron content which transports oxygen to cells. Good amounts of calcium and magnesium work together to keep our muscles healthy.

ALMOND YOGURT

For this recipe I used almond yogurt. I have made a recent discovery in the form of this wonderful Nush yogurt. Usually you would use coconut milk and while coconut milk is a good alternative I prefer almond yogurt because it has less saturated fat. I had people asking me where you can get in and you can find it in all major supermarkets as well as health shops.

Chocolate vegan mousse


Serves: 2  Cooking Time: 15 min

INGREDIENTS

For the mousse

  • 150g dark chocolate (min 70% cacao solids)
  • 2 large ripe avocadoes
  • 2 tbsp cacao powder
  • 2 tsp vanilla paste or seeds from 1 vanilla pod
  • 2 tsp honey
  • 250g almond yogurt

To decorate

  • Handful of almonds blitzed until crumbs form or 60g of almond flour
  • 2 tsp of cacao powder
  • 2 oat biscuits with rounded edges (I used Nairn’s biscuit breaks)
  • Melted dark chocolate for decorating (I used Cake Décor’s Choco Writers)
  • 2 tops of mint leaf
  • 2 edible flowers or flower decoration

INSTRUCTIONS

 

1. Break the dark chocolate in smaller pieces and place in a heatproof dish over a pan of simmering water. Leave it to melt completely and then remove from heat and set on one side to cool.
2. In a food processor with an S blade place the flesh from the avocadoes, cacao powder, vanilla paste, honey, almond yogurt and cooled melted chocolate. Blitz for 3 min or until smooth and creamy. Place the mousse in 2 large cocktail glasses with a large rim or 4 smaller water glasses.
3. Prepare the dirt for the grave by mixing together the almond flour and cacao powder until it becomes dark in appearance. Take 2 oat biscuits and on the top half write “RIP” in dark chocolate. Leave to set.
4. Scatter the dirt generously on top of the mousse. Place the biscuit inside the mousse, ¾ towards the rim of the glass and at a slight angle. Place the mint and the edible flowers in from of the biscuit. And here you go, your very own vegan chocolate Halloween graves.

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Patricia Bloj
Writer of the Organic Cookery

Patricia is the writer of www.theorganiccookery.com, she has a passion for nutrition, wellness and cooking, and is on a mission to make 4 million people to eat healthier. You can follow her on twitter and instagram.