Not Your Usual Chocolate Banana Mousse

It is easy to strive to increase raw food intake with the help of raw veganista Elizabeth Harris. In this video, Elizabeth shows me how decadent (and healthy) raw foods can be with a little creativity and know how.

This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities.

While interviewing Elizabeth Harris, a raw gourmet vegan chef and owner of Houston’s first raw vegan restaurant, I happen to reveal an obsession with all things chocolate. Then again, I believe I am not the only one with this fixation.

Raw cooking, at the hands of someone with culinary brains, is actually delicious, indulgent, and darn flavorful. Although my intent is not to turn into a raw foodist, I do understand (and will promote) and increase in raw food intake, as long as it continues to be vegan good eats.

Below is a doctored up version of Elizabeth’s recipe. The addition of the banana gives it a je ne sais quoi, and the maca powder heightens the antioxidant amount of this indulgent yet quite healthy dessert.

  • 1 ripe avocado
  • 1 ripe banana
  • 1/2 cup of dates soaked in water, overnight
  • 1 tablespoon cocoa powder
  • 2 tablespoon carob powder
  • 1 tablespoon maca powder
  • 1 tablespoon agave nectar (if desired)
  • pinch of salt

This could not be easier. Toss everything in the food processor and go to town until you have reached the desired consistency. Smooth, creamy, and rich.

Fun with chocolate

Although Elizabeth prefers to start by pureeing the dates and avocado first, I have found that the same consistency is reached by processing everything at once. But by putting the cocoa, carob and maca powders first in the food processor, you’ll avoid the mess, even if contained, of powder going everywhere inside the food processor.

A sprinkle of coconut adds a color and nice crunchy texture

Serve in martini glasses with a healthy sprinkle of shredded coconut if desired. You can also top with a few raspberries, chopped nuts, or maybe some dried banana chips.

Good enough to toast


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Eat the rainbow (without unicorns): Color Me Vegan is an indispensable guide to a healthy diet
  • http://twitter.com/joel_luks/status/29234773701 Joel Luks

    http://ow.ly/322BF Not your usual #chocolate #banana mousse…raw and indulgent :)

  • http://twitter.com/joel_luks/status/29240963967 Joel Luks

    Not Your Usual Chocolate Banana Mousse http://goo.gl/fb/uxJTX #vegan

  • http://twitter.com/joel_luks/status/29240963967 Joel Luks

    Not Your Usual Chocolate Banana Mousse http://goo.gl/fb/uxJTX #vegan

  • http://twitter.com/veggiebuzz/status/29241314102 veggie buzz

    by @Joel_Luks: Not Your Usual Chocolate Banana Mousse http://goo.gl/fb/uxJTX #vegan: Not Your Usual Chocolate Banana Mousse… #veggiebuzz

  • JL goes Vegan

    This looks delicious! 

  • Joel Luks

    Thanks JL! If you try it, do let me know. Its been rather addicting with friends and fam :)

  • http://twitter.com/joel_luks/status/29267327989 Joel Luks

    * "Thanks JL! If you try it, do let me know. Its been rather addicting with friends and fam :) " http://bit.ly/bU97rL

  • http://twitter.com/joel_luks/status/29267400733 Joel Luks

    THANKS! @veggiebuzz: Not Your Usual Chocolate Banana Mousse http://goo.gl/fb/uxJTX #vegan #veggiebuzz

  • Noelle @Opera Singer in the Kitchen

    Looks good! Glad you have posted again!

  • http://twitter.com/veganmeans/status/29380175769 Lee Hall

    Raw cooking, at the hands of someone with culinary brains, is actually delicious, indulgent… ~@Joel_Luks http://ow.ly/32jQ4

  • Alisa

    This is way better than the regular chocolate mousse!

  • Maija Haavisto

    I’ve made several raw chocolate mousses before and enjoyed them, but 1 tbsp of cocoa powder sounds like way too little (even with the carob)…

    Regards,
    Maija Haavisto of Vegventures

About this site

VeganGoodEats.com is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.

I work for CultureMap.com, a Houston-based lifestyle digital magazine, where I report on food, arts, society and city life, produce videos and curate an events guide.

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