I am Magnificent Raw Chocolate Mousse
From Cafe Gratitude’s I Am Grateful
Posted here
½ ounce Irish Moss
½ cup water
2 cups almond milk
¼ cup well packed, finely chopped dates
¼ cup agave nectar
¼ cup + 2 tablespoons cacao powder
2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons lecithin
½ cup unscented coconut butter
Put Irish moss, cut into small pieces, into blender carafe with water and blend on high speed until dissolved and smooth and very thick.
Add milk, date, agave nectar, vanilla, salt, and cacao powder and blend until smooth.
Add lecithin and coconut butter until well incorporated.
Pour into cups and place in fridge/freezer until set.