Chocolate Mousse by Chef Cynthia Louise

1 cup soaked cashew
80g cacao paste chopped up
(not melted)
1 tsp vanilla seeds
½ cup of maple syrup (coconut sugar
or honey)
1 cup of water – a little more if needed
Pinch of salt
1 cup of gratitude

1. Combine in a high speed blender,add more water if needed. Taste, adjust.
2. In 4 -5 small glasses, portion out this rich chocolate mousse.
3. Serve with seasonal Christmas berries on top… and don’t forget
the gratitude that makes it all come together.

CYNTHIA LOUISE is The Real Food Chef, artist
and published author inspiring you to nourish
your body with the power of whole foods.


Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering sessions. She has been a freelance writer for 15 years for magazines and a psychologist for 21 years.

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