May 13, 2016

Gwyneth Paltrow’s Chocolate Mousse

Recipe: Gwyneth Paltrow

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.


  • 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


Yield: Serves 4

  1. 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.
  2. 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.


Excerpted from the book IT’S ALL EASY by Gwyneth Paltrow. Copyright © 2016 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved.