July 16, 2020

Black Sesame Chocolate Mousse

Sweetened with maple syrup and laced with notes of vanilla and cinnamon, this decadently dark dessert is a plant-based dream.

Ingredients

Yield:  2 servings

1 cup raw cashews, soaked according to instructions

¾ cup Three Trees Black Sesame Milk

3 tablespoons maple syrup

1/4 cup unrefined coconut oil, melted  

2 teaspoons vanilla extract

½ cup 100% raw cacao powder

1/8 teaspoon ground cinnamon

1/8 teaspoon pink Himalayan sea salt

Optional Toppings:

3 tablespoons Three Trees Black Sesame Milk or Three Trees Almond Milk

½ teaspoon maple syrup

Sprinkle of black sesame seeds

Directions

Begin preparing the mousse by soaking the cashews in water. Place the nuts in a small bowl and fill the bowl to the top with water. Allow the cashews to soak for at least 4 hours (or overnight). After soaking, drain and rinse the cashews, discarding the water.

In a high-powered blender, such as a Vitamix, blend all of the mousse ingredients on high for about a minute, or until completely smooth and creamy, yielding about 2 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.

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Black Sesame Chocolate Mousse Recipe
July 16, 2020

Black Sesame Chocolate Mousse

Sweetened with maple syrup and laced with notes of vanilla and cinnamon, this decadently dark dessert is a plant-based dream.

Ingredients

Yield:  2 servings

1 cup raw cashews, soaked according to instructions

¾ cup Three Trees Black Sesame Milk

3 tablespoons maple syrup

1/4 cup unrefined coconut oil, melted  

2 teaspoons vanilla extract

½ cup 100% raw cacao powder

1/8 teaspoon ground cinnamon

1/8 teaspoon pink Himalayan sea salt

Optional Toppings:

3 tablespoons Three Trees Black Sesame Milk or Three Trees Almond Milk

½ teaspoon maple syrup

Sprinkle of black sesame seeds

Directions

Begin preparing the mousse by soaking the cashews in water. Place the nuts in a small bowl and fill the bowl to the top with water. Allow the cashews to soak for at least 4 hours (or overnight). After soaking, drain and rinse the cashews, discarding the water.

In a high-powered blender, such as a Vitamix, blend all of the mousse ingredients on high for about a minute, or until completely smooth and creamy, yielding about 2 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.

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Black Sesame Chocolate Mousse Recipe
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