Calling all chocolate lovers! This clean, spoonable recipe from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is someplace between a pudding and a ganache, and is bound to fulfill any chocolate craving.
What you want:
For the mousse:
1 cup vegan chocolate, finely chopped
1 tablespoon olive oil
1 tablespoon reishi mushroom powder
⅔ cup vegan milk
¼ teaspoon salt
1 teaspoon maple syrup, to style
½ cup coconut yogurt, for serving
For the candied cacao nibs:
¾ cup cacao nibs, roasted
2 tablespoons maple syrup
½ teaspoon salt
For the cherry compote:
1 cup contemporary or frozen cherries
1 tablespoon maple syrup
What you do:
- Preheat oven to 325 levels.
- For the mousse, in a heatproof bowl, place chocolate, olive oil, and reishi powder.
- In a saucepan over medium-high warmth, place milk and produce to a boil, then pour milk over chocolate and stir till very properly mixed. Add salt and maple syrup, tasting and adjusting sweetness to desire.
- Into 3 small glasses or ramekins, pour chocolate and place in fridge to set for at the very least 3 hours.
- For the candied cacao nibs, in a small mixing bowl, mix all elements and unfold evenly on a baking tray. Bake for half-hour till roasted and crispy. Take away from oven and let cool.
- For the cherry compote, right into a small saucepan over medium warmth, add all elements and simmer for 10 minutes. Put aside.
- Take away mousse from fridge, and high with cherry compote, a spoonful of coconut yogurt, and candied cacao nibs.
Photograph credit score: Sara Kiyo Popowa
