Espresso Chocolate Mousse..Creamy, delicious and dairy free!
So here we have it, a dessert that combines two of my most favorite things in life…Coffee and Chocolate!! This is one of those OMG dessert recipes that you can’t believe is dairy free, has only six key ingredients, comes together in less than 15 minutes and tastes incredibly indulgent. Where has this been all my life?
It all starts with raw cashews. This powerhouse ingredient when soaked and blended becomes super creamy and is your go to when it comes to dairy free. They are really versatile and can be used in both sweet and savory dishes. Remember when I used cashew cream for the Creamy Tomato & Fennel Soup. ? So so good! The key is soaking them overnight. I find that this yields the creamiest texture otherwise when blended it may be a little gritty.
The next super star ingredient in the line up is the espresso. Coffee lovers rejoice!! This recipe is for you. If you don’t have espresso, you can always use some really strong coffee.
Feel free to add a little bit of cinnamon or cardamom if you really want to make it your own. You know how much I love cardamom! Cardamom and coffee for me is a perfect marriage. Well, for me, cardamom with anything is good.
If you’re feeling really fancy, you could even add a dusting of smoked salt on the top…YUM!!
There you have it friends. Keeping this one short and sweet because this recipe is just that simple. Well, and maybe because it’s sunny and beautiful outside and the patio is calling.
I hope you all enjoy this recipe. As always, if you make this Espresso Chocolate Mousse or any recipe on the blog, be sure to leave a comment below or tag #crazyinspiredlife on Instagram.Print
Espresso Chocolate Mousse (Vegan)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-4 (depending on size) 1x
Coffee and chocolate pair perfectly in this creamy espresso chocolate mousse made with cashews and topped with coconut whipped cream.
- 1 ½ C. Raw Cashews (soaked overnight)
- 3 T. Cocoa Powder
- ¼ C. Agave
- 1 ½ T. Espresso (or strong coffee)
- ¼ C. Coconut Oil (melted)
- ½ T. Vanilla Extract
- Coco Whip
- Shaved chocolate (optional)
- Place all ingredients except coco whip and shaved chocolate into a high speed blender.
- Blend until smooth and creamy.
- Place into individual mini ramekins or bowls and top with coco whip and shaved chocolate.
- Refrigerate until ready to eat.
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