Black Sesame Chocolate Mousse

Black Sesame Chocolate Mousse, sweetened with maple syrup and embellished with notes of vanilla and cinnamon, will delight your palate with each rich spoonful. Topped with a final flourish of whipped almond milk and sprinkle of seeds, this decadently dark dessert is a plant-based dream.

I’ve partnered with Three Trees Organics to feature their new product, Organic Black Sesame Nut & Seed Milk, made with filtered water, organic almonds, organic black sesame seeds, organic dates, and pink Himalayan sea salt. I love Three Trees because their products don’t contain emulsifiers or gums, oils or ‘natural’ flavors, unlike most nut milks on the market.

Nuts (and some seeds) are typically soaked in salt water prior to being blended into nut milk to improve overall digestibility. Salt neutralizes enzyme inhibitors found in nuts and seeds (which could otherwise cause digestive distress) while also increasing the bioavailability of the micronutrients found in the milk.

For more of my Three Trees Recipes, check out my Black Sesame Cacao Smoothie and Pistachio Plum Tart.

Black Sesame Chocolate Mousse:

  • 1 cup raw cashews, soaked according to instructions
  • 3/4 cup Three Trees Organics Black Sesame Milk
  • 3 tablespoons maple syrup
  • 1/4 cup unrefined coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup 100% raw cacao powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pink Himalayan sea salt

Optional Topping Ingredients:

  • 3 tablespoons Three Trees Organics Black Sesame Milk or Three Trees Almond Milk
  • 1/2 teaspoon maple syrup
  • Sprinkle of black sesame seeds

Instructions:  

Begin preparing the black sesame chocolate mousse by soaking the cashews in water. Place the nuts in a small bowl and fill the bowl to the top with water. Allow the cashews to soak for at least 4 hours (or overnight). After soaking, drain and rinse the cashews, discarding the water.

In a high-powered blender, such as a Vitamix, blend all of the mousse ingredients on high for about a minute, or until completely smooth and creamy, yielding about 2 cups of mousse. Divide the mousse into ramekins (for serving) and place in the refrigerator for 4 hours to fully set.

To make the optional whipped milk topping, mix 3 tablespoons Three Trees Milk with ½ teaspoon maple syrup in a small bowl. Use a milk frother to whip the milk. Let the frothed milk set in the refrigerator for about 30 minutes. Spoon the cold frothed milk on top of the chocolate mousse. Sprinkle black sesame seeds on top and serve cold.

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