This deliciously creamy chocolate orange mousse, made with walnuts, tahini, and a sprinkle of espresso has a deep and satisfying flavor. And it's so simple to make (just blend and freeze) that it makes for a lovely no-fuss dessert.
The other day I wanted to make some vegan chocolate mousse for company, but rather than going for my favorite chocolate mousse pots recipe, I needed to make a treat that's cashew-free since one of my guests was allergic.
Of course, I could have gone with a simple avocado-based chocolate mousse (always an easy go-to), but I didn't have any ripe avocados on hand...
And that's how I arrived at this vegan chocolate orange mousse instead. Walnuts are used as a base, and then tahini for some creaminess, and orange and espresso to add some more depth to this treat.
Note on the recipe: this made three to four servings in the ramekins you see pictured (depending on how high you fill), however you could make five to six smaller portions if you prefer, since these types of desserts are somewhat rich and a little goes a long way. Or you can just split a portion with someone special :)
P.S. If you love the chocolate + orange + walnut combo, you might enjoy these candy bar cookies as well.Print
A deliciously creamy and flavorful chocolate orange mousse, made with walnuts, tahini, and a sprinkle of espresso. Vegan, gluten-free, oil-free, refined sugar-free recipe.
- 1 cup walnut halves, pre-soaked and strained*
- 2 soft medjool dates, pitted
- 6 tbsp unsweetened vanilla almond milk
- 4 tbsp maple syrup
- 3 tbsp raw cacao powder
- 2 tbsp hulled tahini
- 1 tsp pure vanilla extract
- 1 tsp orange extract
- ¼ tsp salt
- ⅛ tsp espresso powder
- a handful of crushed freeze-dried raspberries
- a handful of crushed pistachios
- a few blue cornflour petals
1. Blend all chocolate mousse ingredients in a power blender until completely smooth.
2. Divide this mixture between 3 ramekins. Sprinkle with desired decorative toppings.
3. Freeze for 3-4 hours. When ready to serve, thaw out lightly on the counter and enjoy!
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.