Making the Mousse

Add the following ingredients into

a Food Processor:

2 Avocados, perfectly ripe (no brown spots)

3-5T raw agave nectar or maple syrup, sweeten to taste

3T raw cacao powder

1T chia seeds

3T hempseed cream, recipe follows

1T fresh lemon juice

1t  damiana tincture**

2.5oz melted dark chocolate* 

pinch himalayan salt

Pulse a few times, then scrape sides. Food process until creamy, stopping machine to scrape sides occasionally. Adjust sweetness as needed. Place finished mousse in a bowl and refrigerate. It is good for 2-3 days. 

To make Hempseed Cream:

1/2c hemp hearts

1c    almost boiling water

Place hemp hearts into small jar or bowl. Cover with water. Let sit a minimum 10 minutes. Place mixture into blender and process on high for 2-3 minutes. 

To Make Trifles:

1 Batch Damiana Chocolate Mousse

1 Batch Coconut Whipped Cream, recipe follows

Fresh Fruit

Gently spoon 1/4c mousse into servingware glass of choice. Smooth down to cover entire surface. Then do a layer of 1/4c coconut whipped cream. Alternate layers with fresh fruits. Fresh berries, blood oranges, kiwis, and pomegranites are suggested. 

Coconut Whipped Cream:

Coconut cream whips up like whipped cream, however, it is important to follow all steps of recipe for success. Make sure to purchase coconut cream that has no added gums or sulfites. It should be pure coconut extract/cream for best results. For an easy store bought alternative, use Coco Whip by So Delicious.

1   can coconut cream

1t  almond extract

2T agave nectar 

Place can of coconut cream in refrigerator overnight. Place beaters and mixing bowl in freezer for a minimum 30 minutes. 

Put chilled coconut cream into mixing bowl and beat on high. When mixture begins to thicken, add other ingredients. Continue beating until a whipped cream consistency is formed, about 4-6 minutes. Refrigerate immediately. 

**purchase Damiana tincture at an herbal apothecary or order online. Note that tincture is different than a cordial when purchasing. Vanilla extract can be substitued.

Copyright Disclaimer: The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Sarah Gordon or Revolution in the Kitchen LLC.