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Paleo Chocolate Mousse

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I mentioned this rich and creamy Paleo Chocolate Mousse the other day, and I knew I had to get it posted before Valentine’s Day! For anyone that did Whole 30 during the month of January, you must be itching for dessert by now…I know I am!! This Paleo Chocolate Mousse is the perfect way to finish a healthy meal…..

Thick and creamy Paleo Chocolate Mousse is the perfect way to end a healthy meal | cookingwithcurls.com

I had to get extra creative with this one…no dairy, coconut, avocado, or banana could be used. 🙁 {don’t worry, I have substitutions for you} Well it turned out exactly the way I expected it to, I love it when that happens.

Paleo Chocolate Mousse | cookingwithcurls.com

How to make Paleo Chocolate Mousse:

Place cashews in a large bowl and cover with hot water. Set aside to soak for 15 minutes, or more…..

Cashews soak | cookingwithcurls.com

Hot water out of the faucet is fine. 😉 Drain and rinse the cashews and place them in a blender.

Add 1 cup of water and puree until smooth…..

Cashew Cream blend cookingwithcurls.com

Add the melted chocolate, honey, unsweetened cacao, salt, and 3/4th of the vanilla bean…..

Paleo Chocolate Mousse blend cookingwithcurls.com

Puree mixture until light and fluffy. Divide mousse between 4 dessert bowls…..

Paleo Chocolate Mousse bowl cookingwithcurls.com

and serve with Whipped Cashew Cream if desired…..

This creamy Paleo Chocolate Mousse is the perfect ending to a healthy meal cookingwithcurls.com

I am going to stop here to explain the vanilla bean to those of you that have never used one before…..

Vanilla Bean cookingwithcurls.com

Vanilla Beans are sold in the spice section of your grocery store, usually two to a jar. Lay your vanilla bean on a flat surface and slice through the center with a sharp knife. Use the tip of the knife to scrape along the inside of the bean to remove whatever is inside, lol It’s not a seed…it’s really fine. If you know the answer, please let me know. 🙂

To make the Whipped Cashew Cream topping:

Soak the cashews in a smaller bowl covered with hot water for 15 minutes. Drain and rinse the cashews and place them in a blender.

Add the remaining vanilla bean and honey. Puree until mixture is light and fluffy…..

Whipped Cashew Cream | cookingwithcurls.com

Notes:

  • No, Paleo Chocolate Mousse does not taste like cashews.
  • No, this mousse is not as light and creamy as a mousse made with heavy cream. Cashews make it heavier with a bit of a bumpy texture
  • No you do not have to use vanilla bean, you can substitute 1 teaspoon of pure vanilla extract. Vanilla extract contains alcohol which is not allowed on Whole 30. Once I added the honey, it was no longer Whole 30 but I decided to just go with it, lol
  • To make vegan, substitute agave nectar for the honey.
  • If you are allergic to cashews, substitute a can of full-fat coconut milk for the cashew cream. Chill the can for 24 hours, remove the top, and scoop out only the solid coconut milk. Discard the coconut water or use in a different recipe.

As I said above, the texture is heavier than a standard chocolate mousse. The texture was lighter and fluffier before I chilled my mousse. It was much stiffer when it was cold, more like fudge than mousse…but still delicious. In other words, I suggest that you do not chill your mousse before serving, lol

This is a Paleo dessert, so it is not sweet AT ALL! If you would like yours sweeter simply add more honey. The dark chocolate flavor really stands out, and after a few bites you don’t even notice the missing sweetness.

Why does it say cacao and not cocoa?

Cacao and Cocoa powders both come from Cacao Beans, and according to the FDA are simply different names for the same product….but they are different. Cacao powder is raw and unsweetened, where cocoa powder is roasted. Dutch-processed cocoa is processed even further with an alkalized solution to make it less acidic and taste richer.

Cacao powder is extremely high in antioxidants and a great source of magnesium, potassium, iron, and calcium. It is also higher in fiber and calories than cocoa powder, because more nutrients remain in tact {they weren’t roasted away}.

Use whichever cacao/cocoa you would like. 🙂

I was looking to create a healthy, chocolaty dessert to go along with my healthy Valentine’s meal, and that is exactly what I did.

More delicious chocolate recipes:

Enjoy!!

Thick and creamy Paleo Chocolate Mousse is the perfect way to end a healthy meal | cookingwithcurls.com

Paleo Chocolate Mousse

Thick and creamy Paleo Chocolate Mousse is the perfect way to end a healthy meal. Dairy, banana, avocado, and coconut free!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, cashews, cream, dessert, recipe, paleo
Total Time: 30 minutes
Servings: 4 Servings
Calories: 578kcal
Author: Lisa Johnson

Ingredients

Chocolate Mousse

  • 1 cup raw, unsalted cashews
  • 1 cup water plus more for soaking
  • 4 ounces unsweetened chocolate melted
  • cup honey
  • ½ cup unsweetened cacao or cocoa
  • 1 vanilla bean divided (sliced and scraped)
  • teaspoon sea salt

Whipped Cashew Cream

  • ½ cup raw unsalted cashews
  • ¼ cups water 1/4 to - 1/3 - plus more for soaking
  • vanilla bean
  • 1 Tablespoon honey

Instructions

To make the Chocolate Mousse

  • Place cashews in a large bowl and cover with hot water. Set aside to soak for 15 minutes, or more.
  • Drain and rinse the cashews and place them in a blender.
  • Add 1 cup of water and puree until smooth.
  • Add the melted chocolate, honey, unsweetened cacao, salt, and 3/4th of the vanilla bean.
  • Puree mixture until light and fluffy.
  • Divide mousse between 4 dessert bowls and serve with Whipped Cashew Cream if desired.

To make the Whipped Cashew Cream:

  • Soak the cashews in a smaller bowl covered with hot water for 15 minutes.
  • Drain and rinse the cashews and place them in a blender.
  • Add the remaining vanilla bean and honey. Puree until mixture is light and fluffy.
  • Serve immediately, or store in the refrigerator until ready to use.

Notes

  • No, Paleo Chocolate Mousse does not taste like cashews.
  • No, this mousse is not as light and creamy as a mousse made with heavy cream. Cashews make it heavier with a bit of a bumpy texture
  • No you do not have to use vanilla bean, you can substitute 1 teaspoon of pure vanilla extract. Vanilla extract contains alcohol which is not allowed on Whole 30. Once I added the honey, it was no longer Whole 30 but I decided to just go with it, lol
  • To make vegan, substitute agave nectar for the honey.
  • If you are allergic to cashews, substitute a can of full-fat coconut milk for the cashew cream. Chill the can for 24 hours, remove the top, and scoop out only the solid coconut milk. Discard the coconut water or use in a different recipe.

Nutrition

Calories: 578kcal | Carbohydrates: 87g | Protein: 11g | Fat: 30g | Saturated Fat: 12g | Sodium: 92mg | Potassium: 648mg | Fiber: 9g | Sugar: 64g | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 8.9mg

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