The vegan chocolate mousse recipe uses carob and cocoa for the chocolaty flavour and peanut butter and soy yogurt for some extra creaminess. Finally, psyllium husk does the trick to achieve the mousse texture.
Besides being a lot healthier with fewer grams of fat, my vegan chocolate mousse with cauliflower is a delight to those trying to keep their blood sugar levels stable as well as to people on vegan Candida diet. The reason is that cauliflower has very low glycemic load and is low in fat at the same time.
In addition, the majority of vegan chocolate mousse recipes use avocados as the main ingredient. While we need to get the healthy monounsaturated fats that avocado offers, it is very easy to overdo with those creamy fruits. Did you know that 88% of avocado’s calories come from fat whereas the same number is only 12% in case of cauliflower? There’s something to think about, isn’t there?
To conclude, my vegan chocolate mousse recipe with cauliflower is plant-based, oil-free, refined sugar free, gluten-free and vegan Candida diet friendly.
- ⅓ heaped cup (90g, 3.2oz) cauliflower puree
- 1 tbsp. (15g, 0.5oz) plain soy yogurt
- 1 tbsp. + 1 tsp. (8g, 0.3oz) carob powder
- 1 ½ tsp. (8g, 0.3oz) cocoa powder
- ¼ tsp. cinnamon
- 2 tsps. birch xylitol
- 1 tsp. psyllium husk or about 2g (0.07oz) psylllium husk powder
- 1 tsp. (5g, 0.18oz) additive-free peanut butter
- Pinch of Himalayan salt
- First, to make cauliflower puree, pour a few
centimetres (about an inch) of water into pot. Then, add cauliflower
florets, bring to boil and simmer until soft (5-10 minutes). Next, puree
cauliflower using immersion blender. If necessary, add some extra
boiled water, just enough to be able to reach creamy consistency. For
heartier result, add 2 tablespoons of coconut milk per bigger
- Next, puree all ingredients with immersion blender until smooth and creamy.
Nutrition InformationYield 1 Serving Size 1
Amount Per Serving Calories 361Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 275mgCarbohydrates 43gFiber 5gSugar 24gProtein 12g
Tips on my vegan chocolate mousse recipe:
- You can use any nut or seed butter you like.
- Be careful not to overcook cauliflower to prevent the unpleasant odours (sulphur compounds) that are released by phytonutrients that cauliflower contains.
- Feel free to substitute xylitol with any other sweetener, if you’re not on Candida diet, e.g. coconut nectar, agave syrup, date paste etc. NB! Glycemic load of your dessert would rise substantially if you used dates or any other dried fruits.
- Crumble half of my vegan chocolate cookie on top.
- Finally garnish with chosen berries.