Spiced Raw Chocolate Mousse
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I bought The Kinfolk Table almost a year ago and still pull it out whenever I’m lacking inspiration.
It’s a special book, because it is not your modern day cookbook.
The pages do not go between recipe and food photos.
There are people (chefs, musicians, writers, editors, bakers) sharing their stories, their houses, their food, their ideas.
The recipes are all personal, effortless and approachable.
The kind of food that goes through people’s kitchen routinely, not recipes written with the sole intention of writing recipes.
Recipes perfect for small gatherings (as the book’s title suggests), celebrating why it can be so good to sit down at a table and share a simple meal with others.
Bread, eggs, jams, sandwiches, cakes - simple yet all delicious food.
The pictures are stunning, almost too beautiful to believe.
Kinfolk is inspired, gorgeous and so very different.
I love it so much, I eventually decided to subscribe to Kinfolk Mag not long after I got the book.
Every three months I can have my dose of Kinfolk, which is awesome.
I've made many recipes from Kinfolk and most of them turned out very well.
One I always go back to is this spiced raw chocolate mousse.
You guys know how much I appreciate a raw chocolate mousse. This one - coming from Sarah Britton - is different from those I usually make with chia.
Sarah is a holistic nutritionist and vegetarian chef hailing from Toronto, now living in Copenhagen.
She’s also the woman behind the award-winning blog MyNewRoots, another great source of inspiration of mine.
I really appreciate Sarah’s approach to food “so much more than sustenance - it’s poetry”, as well as her deep knowledge of how food interacts, changes, and can help our bodies.
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The mousse comes together in a cinch. There is a hint of ginger and some heat from cayenne pepper. A lot of creaminess from the avocado and the banana, depth thanks to the cocoa and just the right amount of sweetness.
Raw, vegan (if you use maple syrup instead of honey) and even paleo.
It’s not about labels though. It’s only about how delicious this mousse is and how good it is for you!
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Adapted from The Kinfolk Table
The recipe was contributed to The Kinfolk Table by Sarah Britton a holistic nutritionist and vegetarian chef originally from Toronto now living in Copenhagen, Denmark.
Sarah uses hemp seeds to make this chocolate mousse but gives the option to replace them with almonds, cashews or sunflower seeds.
I tried all versions and I love cashews best, all are worth trying though.
Ingredients
Serves 4
¼ cup / 1 oz / 30 grams raw cashews
2 heaping tablespoons raw cocoa
1 ripe avocado, peeled and seeded
1 banana, frozen
2 tablespoons raw organic honey (or maple syrup)
Pinch of cayenne pepper
Pinch of ground ginger
Pinch of fine grain sea salt
Directions
Soak cashews in water for 10 minutes, until softened. Drain and set aside.
In a food processor (or blender) combine soaked cashews, cocoa, avocado, banana, honey (or maple syrup), cayenne, ginger and salt. Blend until smooth and creamy. If it’s too thick add water, one tablespoon at a time, until reaching desired consistency (I like to use 2 tablespoons).
Serve!
Nutrition facts
One serving yields 181 calories, 11 grams of fat, 23 grams of carbs and 3 grams of protein.
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