I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, April 21, 2008

Recipe of the Week: Chocolate Mousse Cakes

Avocados are an integral part of our diet, providing some creaminess to both our daily smoothies and soups. We like to keep lots of avocados at various stages of ripeness on hand to ensure a constant supply. Once in a while, though, we end up with way too many of them begging to be used up all at once. I know that there's always the 'Guac Solution', but last week I felt like creating something a little more exciting.

After toying around with the idea of an avo based chocolate mousse, I came up with the following cute little cakes. I think I'm falling in love with raw cacao all over again... ;-)


Chocolate Mousse Cakes

Crust:

1 cup shredded dry coconut
1 cup macadamia nuts
1/8-1/4 cup packed pitted dates, roughly chopped
1/4 teaspoon salt
1 tablespoon orange zest

Chocolate Mousse
2 medium ripe avocados
1/2 cup almond milk
1/4 cup + 2 tbs water
1/4 cup cacao powder
1 tablespoon carob powder
1/2 cup raw honey or agave nectar
2 tablespoons maple syrup
1/2 whole vanilla bean
Pinch of salt
2 tablespoons lecithin powder*
1/2 cup coconut oil, melted

Whipped Cream
1 cup cashews
1 cup + 2 tablespoons fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
3 tablespoons raw honey or agave nectar
1 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin powder*

*Lecithin acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

If you don't have access to lecithin, you can replace it with 1 tbs + 1 tsp psyllium flakes (less if you're using powder). Please note that the consistency won't be as fluffy and hold its shape as well at room temperature.


To make the Crust:
Place dry coconut in food processor and blend into a fine powder. Add nuts and salt and blend until a texture of coarse meal. Add dates and orange zest and process some more until mixture is crumbly and holds together when pressed tightly.

To make the Chocolate Mousse:
Blend all ingredients except the last two in high speed blender until smooth. Add lecithin and coconut oil and blend some more.

To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Pour into a container and set aside in fridge or at room temperature until ready to assemble.

Assembly:
Press crust mixture at the bottom of silicon muffin cups. If using non-stick metal ones, line these first with plastic film for easy removal.

Pour Chocolate Mousse filling, leaving some room for the Whipped Cream.

Finish off with a layer of Whipped Cream.

Set in fridge or freezer for a few hours.

If desired, serve with orange fillets.

Carmella's Notes:
~ You'll end up with extra whipped cream (what a shame!), but as I always like to say, no doubt you'll find plenty of other uses for it. ;-)

~ If you prefer one large cake instead of smaller ones, simply assemble in a 7" spring form pan.

~ For a decadent chocolate pudding, make the mousse filling omitting the lecithin. Pour into bowls and chill before serving.

Enjoy!

10 comments:

  1. I just want you to know how much I love your blog.. I am juicing right now, but I am so eager to make some of your fabulous recipes once this feast is over. I save the links to your creations. Thank you so much for sharing this with all of us!

    xo....Penni

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  2. will have to make this, the chocolate lover that i am.
    pictures are delicious.

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  3. Carmella, I think I will dub you the Cashew Queen. The things you can do with them is nothing short of amazing.

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  4. Penni,
    Thanks! Someone told me I was 'a juice feaster's worst nightmare'. ;-) Hope you enjoy the recipes too!

    Jessica,
    Well this should satisfy your chocolate tooth.

    Kelli,
    Ha ha... The Cashew Queen? That's really funny, esp since I'm allergic to them. But my taste buds get the last word. lol

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  5. Carmella, will you come to my house and uncook, please.. Your food look so so so good. I wish I were there with you.

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  6. These look sinfully delicious! ;) I want live next door to you and Heathy so I can stop by for dinner and dessert everyday. hee hee

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  7. Oh my goodness. I am going shopping tomorrow to make these little puppies. Thank you for the wonderful recipes!

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  8. YUM! I can't wait to give it a go. Thanks for your blog! :)

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  9. Haha... Looks like we'll need to look for a bigger place so we can fit you all somewhere. ;-)

    Thanks for all the compliments, hope you enjoy these as much as we have!

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