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Vegan Chocolate Mousse with Cauliflower

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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.

vegan recipe

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?

vegan recipe

To conclude, my vegan chocolate mousse recipe with cauliflower is plant-based, oil-free, refined sugar free, gluten-free and vegan Candida diet friendly.

Vegan Chocolate Mousse Recipe with Cauliflower

Vegan Chocolate Mousse Recipe with Cauliflower

Prep Time: 8 minutes
Cook Time: 5 minutes
Total Time: 13 minutes

Ingredients

  • 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

Instructions

  1. 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
    cauliflower head.
  2. Next, puree all ingredients with immersion blender until smooth and creamy.
Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 361 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 10g Cholesterol 0mg Sodium 275mg Carbohydrates 43g Net Carbohydrates 0g Fiber 5g Sugar 24g Sugar Alcohols 0g Protein 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.

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