It’s high time this blog featured something cute in shot glasses.
And, really, I’m already kicking myself. While the whole shot glass idea is admittedly really cute, it’s also really hackneyed.
BUT, I recently ate at Seasons 52 and their desserts are served in little shot glasses and they’re all so insanely delicious and cute and it’s totally okay if you choose 5 out of the 7 they offer you because they’re all calorie-controlled and healthy or something like that. So I, too, shall give you shot glasses filled with delicious stuff.
And, it’s actually good-for-you stuff. Since I’m already cleaning out your insides with the juice I posted earlier in the week, I’ll just ride that raw, vegan wave out to never-never land and give you some more stuff that’s healthy and permissible if you eat all 3 shot glasses.
This mousse was also inspired by a recipe from The 3-Day Cleanse. It’s derived from their raw chocolate cashew milk that I tasted and instantly decided it is nectar from the Gods. Upon my second sip, I declared that every stinkin’ day should be raw chocolate cashew milk day. 90 seconds later, when I guzzled all 16 ounces and tried to move, only to feel it luridly sloshing around in my belly, I revised my opinion and wondered what I can do about incorporating the flavors into something with, say, a little less liquid.
And this is it and it’s worth waiting the blasted 6 hours to soak the cashews. So worth it. I generally don’t even go gaga for straight chocolatey desserts (you’ll hate me for saying that), but this stuff has my tongue seeking every nook and cranny of that shot glass. I kinda feel like Snooki, pre-pregnancy.
Whatever you do, when you make this, go out and buy the real deal cacoa powder or grind down cacao nibs into a powder. That raw cacao powder is key, with all that sexy, intoxicating, deep, rich flavor that will turn you, too, into THAT girl at the bar, trying too hard to impress THAT guy by showing off her tongue skills.
Cacoa is where it’s at. Cocoa is whacked.
Raw Vegan Chocolate Mouse
1 cup cashews, soaked 6 hours and drained
2 tablespoons agave syrup
4 teaspoons coconut oil
1 vanilla bean, scraped
1/2 cup water
2 tablespoons raw cacao powder
raw cacao nibs for garnish
Combine all the ingredients in the bowl of a food processor and puree for 3-4 minutes, periodically scraping the bowl, until the mixture is creamy and fluffy. Chill 1 hour to further thicken the mousse. Serve garnished with raw cacao nibs.Pin It