Tuesday, February 10, 2015

Raw Chipotle Rose Carob Mousse with Raspberries

Instant gratification doesn't come easily in the raw vegan diet, especially when it comes to desserts. It seems like so many of the raw dessert recipes I come across require soaking, freezing, or dehydrating. If I have turned my focus towards the dinner, I usually haven't planned for dessert. But that doesn't mean I don't want it. Here is a 5-minute recipe with exciting flavors and good fats which is just in time for Valentine's Day.

1 avocado
2/3 cup almond or hemp milk
1/3 cup carob powder
1 teaspoon chipotle pepper
1 tablespoon rosewater
3 tablespoons liquid sweetener (maple syrup, honey, agave, or coconut nectar)
dash pink Himalayan salt
1/2 cup of fresh raspberries
sprinkling of cacao nibs

Half, pit, and peel the avocado and place in a small food processor or blender. Add milk, carob powder, chipotle pepper, rosewater, liquid sweetener, and salt. Blend into a thick mousse. Scoop into a glass and top with raspberries and cacao nibs.

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