Raw chocolate mousse

September 23 2011
by emma

I spied this simple, delicious recipe from raw foodie Celia Eddy.  I add a handful of early blueberries or figs in season and bam –  fruit intake for the day and an intense chocolate fix.

You won’t believe how divine this is, I confess I skipped the refrigerate part, I just had to try a bit and it was too good to stop.


One medium to large (220g) just ripe banana
A scant half cup of good cocoa
Agave nectar to taste (I added 2 x 15ml tablespoons)
1/2 tspn espresso powder (I didn’t have/couldn’t find this so used organic instant coffee in tiny amount boiling water)

Blitz ingredients in a food processor.   Refrigerate for a couple of hours if required (I didn’t need to do this, it was thick straight after processing).

Serve with berries, figs or other seasonal fruit.

Serves: 1

Adapted from: Celia Eddy

8 Responses leave one →
  1. This is a bit like the chocolate mousse I make for my wee boy Cooper, although I add silken tofu to his for added protein. It is lovely. Adding berries is a good idea 🙂

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