Vegan chocolate mousse from Lisette Kreischer can be prepared in 0 minutes. You make this dish with Gula Java Cacao from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts, Snack, High tea & Cake and biscuit. It also fits perfectly in a Vegetarian, Vegan, Lactose-free & Raw food diet.
Ingredients for vegan chocolate mousse
- 2 ripe avocados, peeled and de-stoned.
- 40g Amanprana Gula Java cocoa,
- ½ tbsp grain coffee
- 150 ml rice syrup or agave nectar
- ½ tsp cinnamon
- 75 ml coconut cream or soy cream
- 50g dark chocolate, finely chopped
Preparation of vegan chocolate mousseAn easier dessert recipe is hard to find, but make sure you don’t forget to give the chocolate mousse enough time in the fridge Purée the avocado, the cocoa powder, the grain coffee, the rice syrup, the cinnamon and the cream until you obtain a smooth mousse. Stir through the dark chocolate and let stiffen in the fridge for about one hour. Serve in elegant ramekins. Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook
Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals. Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.