Cafe Gratitude's Chocolate Mousse with Cashew Coconut Whipped Cream

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You will adore "I Am Adoring," Cafe Gratitude's vegan answer to the much-beloved, but non-vegan classic chocolate mousse. And this one comes with a delicious vegan whipped cream topping!

Chocolate Mousse
Yield: 5-6 one cup portions

• 3/4 ounces of Irish moss (measure by weight)*
• 1/4 cup water
• 2 1/4 cups almond milk, divided
• 1/4 cup date paste
• 1/2 cup agave syrup
• 1 1/2 ounces cacao powder (measure by weight)
• 3 tablespoons vanilla
• 1/8 teaspoon salt
• 2 1/2 tablespoons soy lecithin granules
• 3/4 cup coconut oil

*Irish moss (a species of red algae) can be purchased online or in natural food stores.

• In a blender, combine Irish moss, water and 3/4 cup almond milk, and blend until creamy and the Irish moss is fully dissolved.
• Add the remaining 1 and 1/2 cups almond milk, date paste, agave, cacao powder, vanilla and salt, and blend until smooth and creamy.
• Add the soy lecithin granules and coconut oil and blend until incorporated.
• Put in the refrigerator to set for 2-4 hours. 

Cashew Coconut Whipped Cream
Yield: 5-6 cups

• 2 cups cashews, soaked 4-6 hours, then rinsed
• 3 cups coconut milk
• 1/2 cup agave syrup
• 1/4 teaspoon salt
• 3 tablespoons soy lecithin
• 3/4 cup unscented coconut oil

• Blend cashews, coconut milk, agave syrup and salt until smooth.
• Add soy lecithin and coconut oil and blend until incorporated.
• Put in the refrigerator to set for 2-4 hours.
• When ready to serve, spoon mousse into 5-6 cups and top with whipped cream. 

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