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Rawkin' Mexican Chocolate Mousse


This is a rich, thick, creamy dessert that can morph into a pie filling, layered parfait or stand alone. Feel free to swap the hemp seed milk for a nut milk of your choice. I like making hemp seed milk because it doesn't require straining.  

Mexican Chocolate Mousse

  • 2 ounce irish moss, soaked, chopped  
  • 1 cup hemp seed milk (1 cup hemp seeds to 3 cups water and blend, no need to strain)

In a high speed blender, blend well, stopping to scrape down the sides. Blend well. Add to the blender:

  • 1 cup hemp seed milk
  • 3/4 cup agave, honey or pure maple syrup 
  • 3/4 cup cacao powder
  • 4 tbls vanilla extract
  • 1/8 tsp sea salt
  • 1 tsp cinnamon powder
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • pinch of cayenne, opt

 Blend well, stopping to scrape down sides of blender. Then add:

  • 1/2 cup coconut oil or butter
  • 2 tbls lecithin 

Let set up in refrigerator for a few hours or overnight. Garnish with bananas, cacao nibs, goji berries, chopped almonds, a dash of cinnamon or a drizzle of raw chocolate sauce.


To purchase Irish Moss checkout http://www.purejoyplanet.com/store/product_info.php?products_id=107  Any questions please shoot me an email. Look for the tutorial video in Irish Moos later this week.

In Love and Health (and sweetness),