The secret to this amazing plant-forward mousse is the avocados and the date sugar. Completely plant-based, and no refined sugar, just dried dates. You won’t believe the taste and the texture! A gift for the the New Year! To you from Chef Leander!
In a small bowl, combine the ground flax with 2½ TBSP of orange juice. Stir briefly and set aside for 5 minutes.
Marinate the Raspberries
Put the raspberries in a small dish and add the balsamic vinegar. Store in the refrigerator until you are ready to use them. Be sure to stir them gently on occasion.
Make Chocolate Mousse
In your food processor work bowl: combine the flax egg, avocado, orange zest, date sugar, cacao powder, vanilla, balsamic vinegar, and soy sauce. Process thoroughly to get a smooth texture.
Adjust the texture of the mousse. If it is too thick, add a teaspoon or two of orange juice. If it is too runny, add a tablespoon of melted coconut oil.
Refrigerate for at least one hour (or overnight) to allow the mousse to set up.
Dish up the mousse in a way that is appropriate to your gathering.
Garnish with balsamic marinated raspberries if you like.