Vegan Chocolate Mousse

miami beach personal chef gluten free

A high powered blender will create a “creamier” mousse
Serves 4
2 cups/450ml/450g cashews, soaked in water for at about 3 hours
¼ cup plus 2 tablespoons/90ml agave
1 ½ oz/45g unsweetened carob chips, melted
3 tablespoons/45ml carob powder
½ cup water
In a food processor or blender combine ¼ cup/60ml water, the cashews, sweetener, melted carob, carob powder, and process until it makes a smooth paste. Check texture. Process with additional water if you want a lighter consistency.

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