raw cacao coconut mousse w/ rose vanilla coconut cream

February 26, 2016

 

 

 

 

 

 

raw cacao coconut mousse

 

* 2 cups young coconut meat (approx. 2 young coconuts)

 

* 1 cup avocado (approx. 1 large avocado)

 

* ½ cup pitted dates (or more for desired sweetness)

 

* 5 Tbs raw cacao powder

 

* ½ tsp. sea salt

 

* 2/3 cup coconut water  (or more for desired texture)

 

*** Open two young coconuts. Pour coconut water into bowl and set aside for later use.  Scrape out the young coconut meat and place in blender (should be about 2 cups). Add the flesh of 1 large avocado (should be about 1 cup), ½ cup pitted dates, 5 Tbs. raw cacao powder and ½ tsp.sea salt to blender with 2/3 cup coconut water. Blend until smooth and creamy. May need to add more coconut water ( 1 Tbs at a time to reach desired consistency).  Set in fridge to chill. Makes approx. 4 cups.

 

 

rose vanilla coconut cream

 

* 2 cups young coconut meat (2 young coconuts)

 

* 3 Tbs. coconut palm sugar (may need more to reach desired sweetness)

 

* ½ tsp. vanilla bean powder

 

* 1 Tbs. dried organic rose petals

 

* pinch sea salt

 

* 2/3 cup coconut water

 

*** Open two young coconuts. Pour coconut water into bowl and set aside.  Scrape out the young coconut meat and place in blender. Dissolve coconut palm sugar in 1/3 cup coconut water and add to blender with vanilla bean powder, dried rose petals, sea salt. Add additional 1/3 cup coconut water as needed to blend to a smooth creamy consistency. Set in fridge to chill.

Makes approx. 3 cups.

 

Layer in 1 cup jars. Enjoy!

 

 

 

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