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.
Maybe.
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.
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I NEED this chocolate mousse in my life right now. I’m doing okay with my 21 day cleanse, but I get intense chocolate cravings every night after dinner. Last night, my husband was eating chocolate chips and I had to leave the room. So yeah, I will definitely be seeking out some raw cacao powder to make this.
My hat’s off to you for a 21 day cleanse!! I’d hurt someone, with or without the cacao.
I finally got my hands on some raw cacao powder and made this mousse. O.M.G. I am exercising some serious restraint trying not to eat the entire recipe in one sitting!
I feel you – this stuff didn’t last long in my fridge. That raw cacao must be laced with crack!!
This looks and sounds like the raw pudding I made this weekend except with cashews instead of avocado. I’ve always wanted to try this soak and grind cashew thing but doubted it would be worth the effort and time. But if you say so….
I felt the same way about the cashews thing until I actually did it. It kinda puts a monkey wrench into quickie treats, but if you just throw the cashews in a container to soak in the morning, you can be in business for an afternoon snack
Oh my, this looks so good(and super cute in the shot glasses, I’ll admit
). I love cashews in raw desserts but I’ve never done anything chocolate yet. The texture looks incredible! I don’t have a very good food processor, but I think I might try anyways 
Soaking the cashews actually makes them really soft, so I imagine you’ll be okay with your processor. Good luck!
This looks delicious! I have had serious chocolate cravings all week!
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Hi! I am a huge fan of raw chocolate mousse. I always made it with dates and avocados and I decided to give this version a try. I used almond milk in stead of water, and I noticed that the cashews didn’t quite puree 100%. They are soft and very finely ground, but the mix is not fluffy our mousse-like. Do you think it’s the almond milk or shall I pop it into the blender to puree it? Thanks! —Laura in Boston
Hi, Laura. It sounds like your cashews weren’t soaked long enough. I’d try to put it in the blender.
I was wondering what I could replace the coconut oil with (allergy). Is it a thickening agent? Do you think I could just omit it?
I’m not sure. The coconut oil helps firm up the mousse once chilled, so I would seek out an ingredient with the same properties.
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much enjoyed this – I added a little shredded coconut and maybe 1/8 tsp almond extract. Very tasty. Like another commenter, I found this didn’t get anywhere near the ultra-smooth texture of real mousse since the cashews pureed well but not completely smoothly, but granted, I didn’t do the full-night soak; just a cheater soak for about 2 hrs in hot water (the coconut I added didn’t help, either, for sure). Other than the texture, I liked this alot and will make again minus the coconut (and plus a proper soak).