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CHOCOLATE MOUSSE WITH FRESH RASPBERRIES + CACAO NIBS


Supermodel and Well+Good Council member Elle Macpherson is famously sporty; you’re much more likely to find her on a surfboard than a treadmill. She takes a similarly joie de vivre approach to nutrition, with an emphasis on organic, seasonal whole foods, whipped up into something delicious. “For me, it is about living every day as clean, green, and active as I can,” says the cofounder of WelleCo, a line of plant-based elixirs and supplements available in their online shop and in stores throughout the world. Blend this recipe early in the week for a nutrient-dense dessert-like breakfast that’s ready to eat whenever you are.

Serves 3 or 4

3 cups mashed avocado (from 4 to 5 small avocados)

¼ cup coconut oil

1 tablespoon vanilla powder or extract

¼ cup almond butter

¾ cup pure maple syrup

1½ cups raw cacao powder

¼ cup cold filtered water

3 tablespoons chocolate protein powder

Pinch of flaky sea salt

Fresh raspberries, for topping (optional)

Cacao nibs, for topping (optional)

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DAIRY-FREE

GLUTEN-FREE

KETOGENIC

LOW-INFLAMMATION

VEGAN

VEGETARIAN

BETTER ENERGY

BETTER SKIN

1. In a food processor or blender, combine the avocado, coconut oil, and vanilla. Blend until smooth, about 2 minutes.

2. Add the almond butter, maple syrup, cacao powder, filtered water, protein powder, and salt. Blend until thoroughly combined.

3. Scrape the mousse into three or four individual bowls and top with fresh raspberries and cacao nibs, as desired. Cover any leftovers with plastic wrap; they’ll keep in the refrigerator for up to 1 week.


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