Gwyneth Paltrow’s Chocolate Mousse

May 13th, 2016

Even the ice cream-eating, milk chocolate-loving men in our lives agree that this super-sneaky healthy recipe is bomb, especially with a dollop of cashew cream and some flaky sea salt to finish. We find that the flavor improves with time, so make it at least 1 hour, and preferably a day, before you want to serve it.

Ingredients

Serves 4

1 large avocado, pitted and peeled
2 tablespoons almond butter
Sea salt
¼ teaspoon vanilla powder or vanilla extract
¼ cup brown rice syrup
¼ cup maple syrup
¼ cup raw cacao or unsweetened
Dutch-processed cocoa powder
¼ cup almond milk
¼ teaspoon liquid stevia
2 tablespoons coconut oil
Cashew cream to serve (optional)

Cashew Cream

1 cup organic raw cashews, soaked in water to cover for at least 2 hours
½ cup filtered water
1 tablespoon plus 1 teaspoon maple syrup
A pinch of salt
¼ teaspoon vanilla powder or vanilla extract

Directions

In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among four ramekins; cover and refrigerate for at least 1 hour.
Serve topped with a dollop of cashew cream and a pinch of sea salt.

Cashew Cream

1. Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.

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