-Anne Deni B.Sc. FdNu, Clinical Nutritionist
As a nutritionist, I’m very excited to share this berry chocolate mousse recipe (plant based and GF!) as it’s delicious, nutrient-dense, and blood sugar-friendly, all at once.
Since I always look for creative ways to increase my clients’ protein consumption, packing some into a dessert felt like a perfect decision. I love adding Botanica’s Perfect Protein for its nutty flavor and perfect, easy-to-blend-in texture. It doesn’t contain pea protein that could be hard on digestion, is certified organic, and is gluten, sugar and stevia-free, so it’s my go-to protein for myself and my plant-based clients.
In addition to protein, this dessert is packed with high-quality fats, fibre and antioxidants, so from the body’s perspective it’s more of a balanced snack than a decadent dessert.
Recipe by Olesia Guts (@olesiaguts.nutrition)
INGREDIENTS
40 gr pitted dates (~1/4 cup), soaked in hot water for 10 minutes
85 g (½ cup) cashews, soaked in hot water for 10 minutes
150 g (½ cup+ 2 tbsp) full-fat coconut milk
2 tbsp Perfect Protein
1.5 tbsp high-quality unsweetened cocoa powder
A tiny pinch of flaky sea salt (Maldon/Fleur de Sel)
1 tsp vanilla extract
1 cup mixed frozen berries, gently thawed on the counter for 15 min
½ tsp ea: lemon juice, maple syrup, vanilla extract
DIRECTIONS:
Remove berries from the freezer and let thaw on the counter while you prepare the chocolate mousse. Don’t microwave/heat as it will overcook.
Drain dates and cashews and place in a blender cup along with coconut milk, protein powder, salt, vanilla, and cocoa.
Blend until perfectly smooth (1-2 min, depending on your blender). With some blenders, it takes longer than you think, but please be patient and wait until the mousse gets perfectly smooth.
Spoon into serving cups and refrigerate for 15+ minutes.
While the mousse is setting, make a raw jam: blend thawed berries, lemon juice, maple syrup and vanilla until desired consistency (you can leave it chunky if that’s your…jam).
Top mousse with jam and berries and serve right away or store covered in the fridge for up to 3 days.
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