I’ve never been a fan of the raw chocolate mousse like recipes that combine an avocado with a sweetener and chocolate. They taste alright, but my body doesn’t seem to like avocados mixed with sweet things. (translation: I get really stinky farts).
Thankfully I’ve found a just-as-good-or-better alternative that uses a fun and nutritive seaweed called Irish Moss.
Irish Moss has many awesome superfood properties. As a seaweed it’s high in iodine which is really good for your thyroid. When you soak Irish Moss in water it forms into a mucilaginous gel (much like soaked flax seeds, soaked chia seeds and aloe leaf insides). This gel is really good for your digestion as it helps to bind together any toxins and push them out. To further benefit from all the superfood properties of Irish Moss, consider making a bit extra gel (see directions below) and adding a heaping Tablespoon to your daily smoothies.
Irish Moss Gel
To make 1 cup of Irish Moss gel start with 1/4 Cup dry Irish Moss seaweed or flakes (not the powdered form). First rinse the Irish moss seaweed or flakes very well. Pick out any bits of sand. As you rinse and rinse and rinse the Iris moss, it will expand to about 1/2 cup of re-hydrated seaweed. Soak this rinsed Irish moss in 2x the amount of water overnight (1 Cup of water). The Irish moss will expand further and form a sort of gel. Blend this gelatinous mixture in a blender until smooth. You are now ready to make the mousse using 1 Cup of this blended, smooth gel. (I get my Irish Moss from Mountain Rose Herbs).
Chocolate Mousse Pudding
1 Cup Irish Moss gel (see instructions above)
1 tsp Ground Vanilla Bean
1/2 tsp Lecithin (if you’re out, you can also use Tocos, though it might not set as thick)
1/2 Cup Cacao Powder
1.5 Cup pure water (or a fresh nut milk like coconut milk)
1/2 Cup Vanilla Agave Nectar
1 Tbsp Coconut Butter
1/4 Cup Coconut Oil
Blend all ingredients except the coconut oil until smooth. Add the coconut oil and blend again. Pour this thick liquid into a serving container and refrigerate (or freeze for faster cooling) for about 30 minutes. The irish moss gel, lecithin and coconut oil all help this mousse to set into a solid pudding that you can then scoop out for serving or eat directly with a spoon.