Something decadent, delicious yet very healthy Chocolate Mousse to try this weekend by Lifestyle Chef, Izelle Hoffman.
Prep time: 10 min
Set time: 3-4 hrs minimum/ overnight is ideal
2 cans chickpeas drained
5 tbs raw honey
100g almond butter
1 tsp vanilla essence
2 tsp caramel essence
1 tsp salt
2 heaped table spoons of Cacao (preferably Raw Cacao)
Fresh mint leaves
Place the chickpeas in the bowl of the food processor. Blend till smooth. Add all the other ingredients except the eggs and process on high for 3-5 minutes, scraping down sides as needed, until mixture is smooth and well blended.
If you don’t have a food processor you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 3 minutes on high speed.
Beat the eggs in a separate bowl till light and fluffy. Add to the chickpea mix and beat for another 2-3 minutes to mix well.
Scoop the chocolate mixture into glass ramekins or dessert bowls and finish off with almond flour, almond sprinkles and a pinch of cacao,
Refrigerate for at least 3 hours, preferably overnight
Garnish with fresh raspberries and mint leaves before serving
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