Ever since I posted the first recipe of the Raw Chocolate Lemon Mousse people have been begging for more…
And I get it. Raw chocolate is addictive – in the best way possible.
I apologise for being so slow to release the goods…
Now the wait is over (and there’s more where this came from).
Tadaaa! I hereby give you…
The Triple-layered Raw Chocolate Lemon-ginger-chili-vanilla Pie…
This triple threat bliss bomb of a dessert doesn’t take no for an answer, and it’ll make all your previous chocolate experiences feel like mere taste bud prep in comparison.
It has starred in workshops, parties and intimate gatherings, and will make the most avid chocolate connoisseur sigh with delight…
Layer #1 – the base:
- Hazelnuts (or other favorite nut)
- Dessicated coconut
- Raw cacao powder
- Raw honey
- Coconut oil (little bit!)
- A hint of sea salt, or better yet: Himalayan rock salt
Tip: I buy most of my chocolate ingredients either on iHerb.com or at Ekoplaza here in the Netherlands. :)
*Amounts all depend on how much you want to make. You can’t really go wrong. Just try your way, and add more of something when needed until you’re happy with it.
Put the hazelnuts and dessicated coconut in a high speed blender and pulse until you have small pieces or finer dust (your choice of crunchiness).
Add cacao and salt and pulse again for a moment.
Add coconut oil and honey, little by little, to add taste and stickiness and blend until you have a nice gooey mess :)
Flop onto a cake tin (with removable sides). Spread out evenly and press until firm and compact with a spoon or clean hand.
Place in the fridge while you move on to…
Layer #2 – the mousse:
- Raw cacao powder
- Raw honey
- Avocado (ripe)
- Coconut oil (melted)
- Organic bourbon vanilla powder
- Maca root powder (optional aphrodisiac)
- Fresh ginger (yes!)
- Red chili (easy tiger…)
- Young Living Lemon Oil (or lemon peel, if you don’t have the oil)
- A hint of sea salt or Himalayan rock salt
- A little bit of water (this will make your mousse seem “too liquid” at this stage, but actually creates perfect softness when the coconut oil has made it all more hard)
Cool, now what?
Put all ingredients in a high speed blender and mix into velvety smoothness…
Pour into the cake tin, use a spatula if needed, to spread out the mousse.
Then slip it back into the fridge while you take a 15 minute dance break! (Yes, it needs some extra time at this stage.)
And then prepare the finale:
Layer 3 – the topping:
About 1/3 each of:
- Raw white almond butter
- Raw honey
- Coconut oil (melted)
- … plus a little bit of organic bourbon vanilla powder
Stir it together in a bowl and pour over your now finished pie miracle.
Decorate with pecans, fresh mint, flowers, lemon rind or whatever your creativity guides you to… et voilà!
The Raw Chocolate Lemon-ginger-chili-vanilla Pie in all its splendor…
[divider] I’ve never been a fan of measurements or fixed amounts, but prefer to try & taste my way to pleasurable perfection…
Having said that, here are some helpful hints & tips:
– I buy most of my chocolate ingredients either on iHerb.com or at Ekoplaza here in the Netherlands. :)
– Be generous with the cacao powder (nothing worse than chocolate mousse that doesn’t taste like chocolate!)
– Go easy on the maca. (Max 1-3 teaspoons per person). It’s a powerful aphrodisiac and you will feel the effect even with just a little. The taste is also quite something, so make sure the maca flavor doesn’t overrule the chocolate-lemon magic.
– Unless you’re a thai ninja with taste buds like a dragon: use only the red part of the chili and avoid the white seeds. Put in a bit, blend, taste, put in some more… (same with the ginger) until you’ve reached your perfect spiciness.
– Real vanilla powder should be dark brown in color. (When you buy something called vanillin or “natural vanilla flavor” it’s most likely made either synthetically or “naturally derived” from cow dung – yuck!)
Go for the real deal, mi amore.
– Coconut oil becomes liquid at 24/25 degrees celsius. So unless your apartment/beach house/raw food kitchen is that warm: put it in a bowl on the heater, or melt au bain-marie: coconut oil in a small bowl, inside a bigger bowl with warm water. Make sure it’s below 47 degrees to keep it raw.
– The top of the fridge is usually coldest, and will harden the coconut oil fastest.
– If you don’t have lemon oil, lemon zest and rind works fine too. But there’s something mmmmmagical about the lemon oil which makes the mousse super lemony without adding any sourness.
Most essential oils you shouldn’t eat. The Young Living Lemon Essential Oil is the best of the best and yes – edible.
– Bonus bonus points if you get together with friends or a lover and feed each other…[divider–padding]
Want to know more?[toggle title=”Click on the + to see what’s SO good about it:”]The botanical name for the cacao tree is theobroma cacao – which means “food of the gods” in Greek. Cacao powder improves heart health, lowers blood pressure and reduces LDL (“bad”) cholesterol.
Raw cacao is super high in antioxidants, magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise.
Raw cacao also contains tryptophan and phenylethylamine, which are responsible for causing feelings of happiness and sexual arousal.
Avocado and coconut oil add a lovely creaminess and are full of good anti-inflammatory mono-unsaturated fats that…
… Reduce the risk of heart disease, some cancers, diabetes and high cholesterol
… Prevent and assist with both rheumatoid and osteo-arthritis
… Help to burn fat and reduce weight
… Help prevent vaginal dryness
… Are high in vitamins A, C, E, K and B6, fiber, magnesium, potassium, riboflavin, niacin, folate and pantothenic acid
Raw honey has anti-inflammatory properties and is good for your skin.
Cinnamon lowers blood sugar levels and prevents blood sugar spikes. = Makes you more harmonious. :)
Chili and ginger are natural aphrodisiacs, increase blood flow and circulation and boost your metabolism. Ginger is also a powerful immune system booster.
Lemon oil is high on the ORAC scale with lots of lovely antioxidants + acts as a mood enhancer and gives a feeling of ahhh… summer time…
So there you have it! Lots of reasons to have lots of raw chocolate. ;) So if you needed an extra excuse besides the taste… Permission granted![/toggle]
And now… over to YOU.
Did you try this recipe? If so, did you enjoy it? (Silly question ;) ) Anything else you want to share?… Share it in a comment below.
And if you want to spread the happy gospel that healthy & OMG delicious! really can dance hand-in-hand in a rose-colored sunset – please share the link for this recipe on facebook, twitter and wherever you’re hanging out!
I wish you a very tasty weekend…
P.S. We eat a lot of delicious chocolate in our live events… (Click the link for more info…)
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