Vegan Chocolate Mousse w/ Calabaza Squash
This vegan chocolate mousse goes down in the history books as one of the best chocolate mousse recipes that I have ever had! It's light and refreshing without the guilt of more decadent chocolate recipes. The recipe combines roasted calabaza squash, walnuts, cocoa powder, coconut cream, coconut oil, maple syrup, and vanilla extract. There is no added sugar and is simply a deliciously decadent holiday treat.
Ingredients
- 1 c. calabaza squash roasted & puréed
- 3/4 c. walnuts
- 1/4 c. + 2 tbsp. cocoa powder
- 3/4 c. coconut cream (almost 1/2 can)
- 1/2 c. coconut oil
- 1/4 c. pure maple syrup
- 1 tsp. vanilla extract
Instructions
Roast Calabaza Squash
- Preheat oven to 450 degrees Fahrenheit.
- Cut squash in half and scoop out the innards to remove all of the seeds and stringy pieces.
- Once you've cut in half and removed the innards from the squash, wrap in aluminum foil. You can also place this on a baking sheet if you want to keep any of the juice from seeping through the foil.
- Bake for roughly 2 hours depending on size. Make sure to flip halfway through so that the squash sides are face up.
- Let cool to the touch.
- Remove the skin and add squash to the food processor. Purée until smooth, making sure to scrape the sides occasionally.
Chocolate Mousse
- Add the calabaza, walnuts cocoa powder, coconut cream, coconut oil, maple syrup, and vanilla extract (all of the ingredients) to a food processor.
- Mix, scraping down the sides occasionally, for 5 minutes, or until the mousse is smooth.
- Serve immediately for a smoother consistency. Otherwise refrigerate for at least an hour, or until set.
Tips, Tricks, & Notes
- For more information on puréeing the squash, I also have an entire article on The Fundamentals of Roasted Calabaza Squash.