Today I am doing a little foodi celeb post. My beautiful coworker Sierra Hofstatter graciously allowed me to use her Vegan Chocolate Peanut-butter Mousse recipe on my blog. Check out her website. She has completed both Health Coach Training and Resistance Flexibility Training. I have a feeling this girl is going to be helping a ton of people in the future so check out her information now! :
So I’ll let Sierra show you the ropes on how to make this delicious treat!
Organic Chocolate Peanut-Butter Mousse (Raw, Vegan, and No Refined Sugar)
Hey all! We all love dessert. No question about it. And if you’re like me, making your own dessert feels much better than buying one that has refined sugar and oils.
This recipe is not perfect (I’ve only made it once, and I used no recipe) but it turned out DELICIOUSLY so I had to share it.
-1 cup organic pitted dates
-1-1 1⁄2 cup fresh organic, raw almond meal *(see instructions below– if this option is not available, packaged organic almond or cashew meal will do just fine)*
-1/3 cup organic peanut butter (Most peanut butter is made from roasted peanuts, but you can find raw if you really want to. If you are allergic to peanuts, use almond butter!)
-2⁄3 cup melted unrefined coconut oil
-2tsp Grade B organic maple syrup
-1 1 1⁄2 tbsp raw cacao powder
-1⁄2 cup organic pecans (optional)*
-1 tbsp chia seeds (optional)*
-Roughly chop the dates and place them in a food processor (I used a ninja). Pulse a few times, until they are pretty cut up.
-Add 1⁄2 cup of almond meal, coconut oil, maple syrup and peanut butter. Pulse until somewhat smooth.
-Add the rest of the almond meal, cacao powder and optional ingredients (nuts and chia seeds)
-Pulse or blend until all ingredients are mixed. If it is hard to blend, add more coconut oil. I even added some of my fresh almond milk to help blend!
*Fresh Almond Meal:
The almond meal comes from making fresh almond milk:
-Add 11⁄2 cup of raw almonds to a blender and add 6 cups of water. Blend for 30 seconds to a minute. Strain the liquid through a nut milk bag into a large bowl, squeezing excess liquid from the bag when necessary. The fresh almond meal is what’s left over in the nut milk bag! To complete the almond milk, put the strained milk back in the blender with some cinnamon, salt and vanilla extract if you’d like, blend for a few seconds, and pour into a jar!
I hope to have Sierra post more going forward. I’ve seen her many lunches on a regular basis and they’re always spectacular. She definitely has a lot of knowledge in regards to not just cooking, but cooking delicious AND healthy. So huge thank you to Sierra for this divine recipe!
Stay hungry! Xoxo