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.
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 sea salt
Optional Topping Ingredients:
- 3 tablespoons Three Trees Organics Black Sesame Milk or Almond Milk
- 1/2 teaspoon maple syrup
- Sprinkle of black sesame seeds
Prior to making the mousse, soak the cashews in water. Place the nuts in a small bowl and fill the bowl nearly to the top with water. Allow the cashews to soak for 2-4 hours until soft. After soaking, drain and rinse the cashews, discarding the water.
Add the mousse ingredients (including the cashews) to your blender. Blend until smooth in texture. Depending on the power of your blender, this can take as little as one minute. A Vitamix, for example, can be set to the 1-minute smoothie setting, producing an ideal consistency. This will yield about two 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.
- I’ve partnered with Three Trees Organics to feature their Organic Black Sesame Nut & Seed Milk. Three Trees products are free of emulsifiers, oils and additives, unlike most nut milks on the market. If you love black sesame like I do, you may also enjoy my Black Sesame Cacao Smoothie.
- If you have a surplus of raw nuts in your kitchen, experiment by making your own homemade nut milk. Try my easy homemade cashew milk and homemade almond milk recipes, which I use in many of my dishes.
- If you’re making your own nut milk, don’t forget to soak the nuts (and some seeds) in salt water before blending. Salt neutralizes enzyme inhibitors found in nuts and seeds (that otherwise would cause digestive distress). Soaking also increases the bioavailability of micronutrients found in the nuts, making it an essential part of your nutrition regime.
Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.