Vegan and sugar free chocolate mousse

 

I have decided to resurrect this Vegan recipe blog. I am not sure if it will go well or not. 

Why did I stop? I am certainly not making money since I only have google ads on so I make zero dollars! Nor I ask companies to sponsor me with products. 

And I got a bit tired of seeing my recipes copied here and there, often full text and photos (and spelling mistakes) without credits. Ok, when something is on the net you should let it go ... and things are going to get worse with rise in spambot traffic ... but somehow I felt that even if one more vegan recipe gets shared it is good for the world. 

Nope. Most of the vegans I seem to meet can't be bothered with cooking. Some even expect pre-pacaked ready to eat vegan meals, everywhere. 

Ok, it is fun to have a veggie burger now and then, but this thing of 'industrial food' is not exactly environmently friendly! I try not to buy process food, I make my own food. From scartch. 

And I hope that there are still vegans who cook out there.

 Raw, low carb and healthy. This dessert is so easy and delicious that I made it two days in a row, once with hazelnuts and once without. I'll share the basic recipe:

12 dates

a little water to cover the dates

1 heap tsp cocoa (I used Dutch cocoa)

half tsp vanilla essence

1 firm avocado

berries to decorate

Remove the stones from the dates and place in a nutribullet or blender and add enough water just to cover them. Soak for 20 minutes, then add cocoa (a real heap tsp of it) and vanilla. Blend. Add the avocado, sliced, and blend again. Divide into three serving bowls or glasses, top with berries (frozen ok) and refrigerate until serving time. Decorate with edible flowers if you like, I used Alyssum here. If you want to add hazelnuts you will need about 8, toasted and grounded, to add to the date mixture. 

My husband couldn't believe that it was made with avocado and no sugar! The texture is just like a mousse, you can increase lightly the cocoa for a more bitter-chocolate flavour, increasing the dates (or using dates that are too big) will make it sweeter but may give out more of a date rather than cocoa flavour. If the mousse is too thick add a drop of water and mix again.

Photos and Recipes by Alessandra Zecchini ©