Tag: vegan mousse

Vegan

Chocolate Mousse Pudding

by Lisa Dawn2 Comments on Chocolate Mousse Pudding

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I just love this chocolate mousse pudding. I couldn’t decide what to call it – mousse or pudding. It’s both! If you like to call your food raw, then you can call it raw chocolate mousse pudding. It is made from walnuts, cashews and sweetened with dates. I make it my Vitamix so it comes it perfectly smooth.

If you don’t have a Vitamix, please get one. I know they are expensive but it is totally worth it. You will use it at least once a day if not more. If you still don’t have a Vitamix, soak the nuts and dates separately. Soak the walnuts and cashews in one bowl and then discard the soaking water before adding them to the blender. Soak the dates in the cup of water you will be using to make the mousse and then add the soaking water and dates to the blender. That soaking water is liquid gold!

Dates vary in size and sweetness, so if the end result doesn’t come out sweet enough, you can always add a teaspoon or two of date or maple sugar. For variations, you can do a 1/4 cup cashews + 1/4 cup Brazil nuts and/or use plant milk!

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makes 2 to 4 servings, about 2 cups

1/2 cup raw walnuts
1/2 cup raw cashews
1/4 cup raw cacao powder
6 Medjool dates
1 cup water
Diced strawberries, for garnish
Cacao nibs, for garnish

Place everything into the Vitamix and let it rip until smooth. Refrigerate until ready to use. Garnish with diced strawberries and a few cacao nibs. Enjoy!

Vegan

Chocolate Pudding Pie

by Lisa DawnLeave a Comment on Chocolate Pudding Pie

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I learned a version of this recipe in my cooking course. I made some changes and now call it my own.

I like bringing this to a party because people are usually surprised by the smooth texture, rich flavors, and overall deliciousness. And of course the ingredient list.

This pie cuts best right out of the freezer, but the crumby crust sometimes falls off the bottom. That is ok…just pick up a spoonful and sprinkle it right on top of the piece you are serving. It is still great when it starts to thaw too, it just doesn’t cut as smoothly.

Another great way to serve this is to make individual cups with the pudding on the bottom and the crust crumbles on the top.

But my favorite thing is to take whatever is leftover and smush it into a freezer safe container, crust and all, and sneak spoonfuls out of the freezer until it’s gone!

Pudding
1 cup raw cacao powder
1/2 cup raw almond butter
1/2 cup liquid sweetener (agave nectar or coconut palm nectar)
1/2 cup water
1/2 cup pitted dates
1 teaspoon vanilla extract (or vanilla powder)

Place all the ingredients into the Vitamix or blender and blend until completely smooth. It will be quite thick!

Crust
1 1/2 cups raw nuts (walnuts or pecans)
1/4 cup maple sugar

Place the nuts and sugar into the food processor and process until the mixture is crumbly.

To make the pie, press the crust firmly down into a pie dish. Pour the pudding into the crust and spread out with a spatula. Place the pie into the freezer for 20 minutes to firm up before serving or the refrigerator for an hour. Enjoy!