Chocolate Almond Mousse

  • 4 tbsp. non-dairy cocoa powder
  • 4 cups almond milk
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/4 cup maple syrup
  • 4 tbsp. agar flakes
  • 2 tbsp. roasted almonds, sliced

Combine all ingredients in a pot, except almonds.  Bring to a boil and cook on medium heat for 5-7 minutes.  Refrigerate for 1-2 hours or until jelled.  Put chocolate gelled mixture into a food processor and blend until smooth and creamy.  Top with sliced almonds.

  • Marge Teilhaber

    I’ll bet that sesame milk made from unhulled sesame seeds would work great, too.

  • Jennifer Nelson Loher

    Could I use grass fed gelitan instead of agar?

    • @Jennifer Nelson Loher – yes, of course! That would work great.