I’ve spent most of my life justifying my chocolate addiction. 

And figuring out healthier ways to prepare it along with what I need to do to counteract the calories, fat, and their effect on my body.

I’ve been quite pleased with all the information about antioxidants and other valuable nutrients found in chocolate over the past decade or so. 

Still, everything we add to it, most notably sweeteners and substances that make it creamy and smooth, comes with a price.

So this recipe uses raw cashews that have been soaked and blended for a smooth and creamy flavor and feel; a great whole food substitute for unhealthy dairy. 

And it uses maple syrup for sweetness. 

For the whole food purist, you could try substituting soaked and blended dates for the maple syrup. But when I found this recipe (thank you, Chatgpt!), I knew I’d like the maple syrup flavor better than any whole-food substitute.  
That’s the New England Native coming out in me!

So, for your holiday extravagance, try this out!

Next week I’ll be back with announcements about upcoming programs, most of which will be live in Santa Maria, CA. 

Here’s wishing you a Joyous Season & a Happy New Year!

Cashew Cream Chocolate Mousse with Raspberry Coulis

For the Chocolate Mousse:

• 2 cups raw cashews, soaked for at least 4 hours or overnight
• 1/2 cup cocoa powder
• 1/2 cup melted dairy-free chocolate chips
• 1/2 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup plant-based milk (such as almond or soy, if needed)

For the Raspberry Coulis:

• 1 cup fresh or frozen raspberries
• 2 tablespoons maple syrup
• 1 tablespoon water

For Garnish:

• Fresh raspberries
• Chopped nuts (optional)

Instructions:

1. Prepare the Chocolate Mousse:

• Drain and rinse the soaked cashews.
• In a high-speed blender, combine the cashews, cocoa powder, melted chocolate chips, maple syrup, vanilla extract, and a pinch of salt.
• Blend until smooth and creamy. If the mixture is too thick, add plant-based milk gradually until you achieve a silky consistency.

2. Make the Raspberry Coulis:

• In a small saucepan, combine raspberries, maple syrup, and water.
• Bring the mixture to a simmer over medium heat, stirring occasionally.
• Once the raspberries break down and the mixture thickens slightly, remove it from heat.
• Allow the coulis to cool, then strain it to remove seeds.

3. Assemble the Dessert:

• Spoon the chocolate mousse into individual serving glasses or bowls.
• Drizzle raspberry coulis over the top of each serving.

4. Chill:

• Place the dessert in the refrigerator to set for at least 2 hours.

5. Garnish and Serve:

• Before serving, garnish with fresh raspberries and, if desired, chopped nuts for added texture.

6. Enjoy:

Indulge in the velvety smoothness of the Cashew Cream Chocolate Mousse with Raspberry Coulis. The rich chocolate flavor paired with the sweet and slightly tart raspberry coulis creates a sophisticated, plant-based dessert that is both satisfying and elegant.

Optional Enhancements:

• Sprinkle a pinch of sea salt over the top for a salted chocolate contrast.
• Garnish with edible flowers for a touch of natural beauty.

This delightful dessert not only showcases the luxurious creaminess of cashews but also provides a burst of fruity freshness with the raspberry coulis, creating a plant-based indulgence that’s perfect for the holidays or whenever you crave a decadent treat.

Lastly, I want to acknowledge my gratitude to everyone who reads & shares my work.

You are the reason I do what I do. I hope I’ve inspired you just a little and made you smile or chuckle just a little too over the past year or years.
Watch for announcements about my upcoming, newly created programs, the book I’m starting on and more next year.

The post Making Room for a Little Extravagance & A Recipe appeared first on Dr Leslie K. Empowered Wellness.