Tuesday, September 11, 2012

Coconut Lucuma Chocolate Swirl and a Tasty Review


Here's a yummy treat that I whipped up in the past few days. With a bunch of irish moss gel needing to be used up I needed to think fast. I wanted something I'd never made before...

Delicious coconut butter was calling my name, and a glimpse of lucuma in the cupboard got me inspired. Do you ever do that? Open your cupboard, scan your ingredients, and get tasty ideas in your head?  It was intended to be a mousse, but it ended up being much firmer than that after chilling it for a while. I'm going to work on this recipe because there's potentials for a few directions and I love the ingredients and resulting flavor. In the meantime I thought I'd share the recipe with you. It's smooth, sweet, and nut-free. I topped it with the perfect compliment - crunchy bitter cacao nibs.


I also made chocolate covered lucuma coconut cubes. I simply spread some of the mixture into a small container lined with plastic wrap, chilled it, cut into cubes, and dipped it into chocolate ganache. It was a deeelicious treat! No pic because they were so delicious that there was simply no time before we ate them, lol. Use your imagination ;)


Lucuma Coconut Mousse

This should really be called cheesecake mousse, because it's rich and thick - almost sliceable like a cheesecake once it's chilled.

NOTE - If using moss gel that is already chilled, packed it firmly into the measuring cup. Also, make sure the water in the recipe is WARM. This is important because of the high ratio of coconut butter and if the other ingredients are cold, the butter will get lumpy and won't blend properly.

3/4 cup irish moss gel
7-8 tablespoons water
4 tablespoons lucuma
2 1/2- 3 tablespoons maple syrup
1 1/2 teaspoons pure vanilla
1/2 cup coconut butter

Blend all but the butter until smooth and creamy.
Add the coconut butter and blend again to incorporate.
Pour into bowls or ramekins and chill OR spoon into a piping bag and pipe into a pretty glass.

For more of a proper mousse texture, use 8-12 tablespoons water.

To get the marbled effect I simply drizzled raw chocolate sauce with some added coconut milk in 3 strips on the inside of the piping bag before spooning the mousse into the bag.


On another yummy note... you have seen Rawtella featured on this blog several times. I'm a huge fan of  this healthy raw vegan replacement for Nutella. I also love the various flavors it comes in. WELL folks, now there is a new addition to the collection. Much the same, but Rawmio is made with sprouted almonds! It is so silky, smooth and delicious.


Rawmio Silk is my favourite. It has it's name for a good reason - this spread is ridiculously silky smooth.


Another incredible new product at Raw Guru is Sunbiotics - the very first chewable raw vegan probiotic tablet! How awesome is that?!


They are deeelicious and sweetened with coconut sugar. 

Another new product is a tasty raw trail mix consisting of pumpkin seeds, wild almonds, pistachios. mulberries, currants, goji berries, dark chocolate chunks, and golden berries.


Part of Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesday

1 comments:

Lauren said...

Good stuff! I need those probiotics!!! :). Have you tried JEM almond butters? Sooooo good!!! Love this parfait! I'm gaga for chocolate!!!! ;)