Raw Chocolate Mousse
Raw chocolate mousse was invented so you could have your mousse and eat it too...no guilt eating this mousse and you'll love it just as much.
Raw chocolate, or in this case raw cacao, is not really 'raw' as required by raw foodie guidelines. Be under no illusion that 'raw' cacao is better for you than straight normal good quality cocoa. I have a bit of an ongoing irritation with the whole 'raw chocolate' thing.
The reason for this is because in the very basic process of creating fermented chocolate or cacao beans in the jungle, where they are grown, which happens with every single cacao bean on the planet, before anything else is done to them, the temperatures can reach upwards of 100°C.
'Raw' first became a buzzword for a healthy lifestyle when the concept of dieting with just fruits and vegetables was introduced. As part of a cleanse, eating just high quality and uncooked fruits and vegetables could be enormously beneficial. 'Raw' set a standard of requiring that none of the food eaten was heated to above 46°C.
Apart from anything else, the fermentation process is where the flavour of the chocolate is partially developed. So eating a truly 'raw' cocoa bean would give you zero chocolate flavour as you know it, and would be acidic and really quite unpalatable. SO...when the claim is 'raw' chocolate, and it tastes like chocolate, (be it less delicious than you are used to or not) it has already been subjected to high temperatures...and would benefit in fact from being roasted to increase flavour profile.
Having said all that, if you really enjoy the taste of commercial raw cacao, by all means stick to it, but I would recommend saving yourself some money and sticking with a premium cocoa. Your tastebuds will thank me.
We do have loads of great chocolate info on this site, as I firmly believe that it is a health food. There is no other fruit that has such a perfect by-product made from it!
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Need
- 100 Grams raw cashews, soaked and drained
- 12-14 dried figs, soaked and drained
- 1 Teaspoon vanilla bean paste BUY
- 14 dates fresh, pitted
- 25 Grams cacao powder BUY
- 230 Grams water
Do
- 1
The night before you wish to make this, place cashews and figs into a bowl and cover with water. Before proceeding with the recipe, drain them reserving a little of the liquid.
- 2
Place all ingredients into the Thermomix bowl and blend 2 min/speed 8. Scrape down sides of bowl and repeat until you are happy with the texture. It should be creamy and smooth.
- 3
Divide between serving cups and refrigerate for at least one hour before serving.
- 4
You can serve this with Coconut Whipped Cream if desired.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
