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Ohhhh… guess what??! Valentine’s is just around the corner and look at the special treat I have for you! This is seriously one of the BEST things I have EVER eaten. No Joke, there are no words for how good this recipe is.

Who doesn’t love chocolate and raspberries?! This recipe is also good all year-round of course! All you need for this recipe is a food processor and ingredients!!!

 Did you know RAW CACAO is actually a superfood and contains many health benefits?

  1. Contains the mood booster, anandamide — known as at the bliss molecule, which gives you a feeling of euphoria.
  2. Anti-inflammatory and heart protective antioxidant. Raw cacao in chocolate can reduce the risk of stroke and help improve blood circulation. 
  3. Has the same polyphenol antioxidants as green tea and red wine. Next time you eat raw cacao chocolate for dessert, pair it with a nice glass of red wine or hot green tea. These anthocyanins (found in red wine) can protect your cells from premature destruction and make you feel younger and healthier!
  4. Many studies show that the benefits of raw cacao are found to be decreased blood pressure.

WATCH THE VIDEO BELOW TO LEARN HOW MAKE IT!

Try out this recipe for Valentine’s day or not!! ENJOY! 🙂

Raspberry Chocolate Mousse

Raspberry Dark Chocolate Mousse

Raw, vegan and gluten-free Dark Chocolate Avocado Mousse cups with Raspberry Compote! 
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Prep Time 20 minutes
Servings 2

Ingredients
  

Dark Chocolate Mousse

Raspberry Compote

  • 1 1/2 cups fresh raspberries
  • 2 tbsp coconut nectar or any liquid sweetener

Instructions
 

Dark Chocolate Mousse

  • Place all ingredients except coconut oil in a food processor and process until creamy. 
  • Add melted coconut oil and process again until combined. Mixture should be smooth and creamy. 
  • Place chocolate mousse in a container and set in fridge while making the raspberry compote. 

Raspberry Compote

  • Place raspberries and coconut nectar in a medium size bowl and mash with a whisk until you achieve a jam consistency. 

Assembly

  • Layer glasses starting with raspberry compote followed by chocolate mousse. 
  • Garnish with coconut whipped cream, cacao nibs, raspberries and mint.