So my plan, for weeks now, has been to post a recipe for a raw chocolate pots de creme for Valentine’s. The thing is that I wrote a recipe and then decided it’d be pots de creme without really thinking about precisely what that is. It’s more of like a baked fluffy/dense (can it be both?) pudding that needs eggs for leavening. I had it in my mind that it needed to be raw, though, so no eggs allowed! Other recipes I’ve seen use either a pile of nuts, which are too expensive, avocados, or bananas. Bananas are cool but I didn’t want to use them. I’m not a fan of avocado chocolate pudding. I know people say you can’t taste them, but you totally can. Lies.
The best thing about this recipe is that it only needs a little handful of ingredients. A baby handful. It takes minutes to make, you don’t need to cook anything, and it looks impressive. You can top it with a pile of stuff to make it extra fancy, too. Pretty much anything you want will work for toppings, but I’ve included a few of my favourite combinations below. I added a little coconut whipped cream to mine too.
Check out that little hemp-heart heart!
Raw Chocolate Mousse
2 cups coconut cream*
6 tablespoons raw cacao
3 tablespoons raw honey (or maple syrup)
1 teaspoon pure vanilla extract
Pinch salt and cinnamon*
Whip the coconut cream at high speed for a couple of minutes in a large, chilled bowl. Add the cacao, honey/maple syrup, vanilla, salt, and cinnamon. Beat again until fully combined.
Scoop the mousse into dishes and refrigerate for half an hour before serving. If you don’t chill it it’ll be more like pudding, but after it’s more like a mousse. Top with stuff before serving if you want to.
1. Chill a couple cans of coconut milk overnight before making this recipe, then scoop out the coconut cream. Just like making whipped coconut cream.
2. I’m talkin a wee little pinch, guys. You’re going for depth of flavour, not saltiness or cinnamoniness.