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.