Vegan Chocolate Pots

Raw desserts are my favourite kind of dessert. I know that’s a big call, but when you have absolutely no willpower to resist the sweeter things in life, raw food is so nutrient dense it’s almost impossible to overeat. High vibration, enzymatically enriched, balanced and beautiful, this raw dessert is one of my go to sweet treats. Layered in a jar, they make the perfect midmorning snack, on the go breakkie or no guilt dessert.

Whilst in Cuzco, almost everyday, I would purposely walk past the chocolate museum to sample their testers. Embarrassing to admit, the things we do for free chocolate… I tried cacao tea made from steeping the used cacao bean skins in boiling water, 100% cacao chocolate which was almost unpalatable and chilli cacao liqueur. After 3 days of pretending to be a new customer I finally bought something, some decadently rich cacao powder, perfect for smoothies, hot chocolate and this raw chocolate mousse.

This recipe utilises the abundance of avocados found in Peru, as well as some of the super foods I lug around in my backpack, just for occasions like this!



Strawberry chia Jam
1/3 cup sultanas or 3 medjool dates
1 tablespoon LSA
1/3 cup raw almonds
pinch of salt
2 avocados
2 tablespoons raw cacao powder
1 tablespoon sweetener of choice – coconut nectar/sugar, agave, raw honey, a few dates
1 teaspoon maca powder
Pomegranate seeds

For the base, blitz the almonds, sultanas, LSA and salt into a rough dough. Don’t blitz it too much otherwise the mix becomes too claggy. Lightly press into the bottom of your jar.

For the mousse, blend the avocado, cacao, maca and sweetener until it’s well combined and velvety. Scoop generous spoonfuls on top of the base, trying to be as neat as possible for presentation purposes!

For the final layer, add spoonfuls of the chia jam and sprinkle with pomegranate seeds.