Sugar-Free Chocolate Mousse
Makes about 2 cups (4 servings)
3/4 ounce Irish Moss (soaked at least 24 hours, and dried well)
2 cups almond milk, divided
1/2 cup cocoa powder
2 tablespoons vanilla extract
3 dropper-fulls of NuNaturals liquid stevia, or to taste
1/8 teaspoon sea salt
6 Tablespoons coconut oil
In a high-speed blender, blend together the Irish Moss and1 cup of the almond milk.
until it is completely smooth, as you don’t want chunks of seaweed in your mousse!
Then add in the other cup of almond milk, cocoa powder, vanilla, stevia, and salt– everything except the coconut oil.
Blend again, until smooth, then add the coconut oil in at the very end, for one final round of blending. The chocolate mixture should be warm from all that blending, letting the coconut oil emulsify smoothly!
Adjust sweetness to taste, if necessary.
This is adapted from a book called Sweet Gratitude. I've not tried it yet and I recognize that not everyone can digest foods made with irish moss but it is one tremendously nice textured food!
Of course chocolate and cocoa powder are to be eaten in moderation and as you can healthfully enjoy them without overdoing it.