Cinnamon Marshmallow Mousse and an Adelaide Dessert Class By GreenChef Heather Pace

Cinnamon Marshmallow Mousse 02 Cinnamon Marshmallow Mousse and an Adelaide Dessert Class By GreenChef Heather PacePhotographer Heather Pace

I’m in love… with my latest creation – Cinnamon Marshmallow Mousse. It’s fluffy, springy, soft and downright delicious. I guess I’m on a bit of a kick, since I posted a Dark Chocolate Mousse only days ago. This one is inspired by the Cinnamon Chaga Mousse that I made a few months ago.

I’ll be teaching a raw dessert class in Adelaide on Sunday March 6th! I’m so excited about this. It will be my second class in Australia, as I will also be teaching in Byron Bay. Here’s the info: Continue Reading / See Additional Photos

A Raw Mulberry Mousse by GreenChef Heather Pace

Mulberry raw Mousse dessert 02 A Raw Mulberry Mousse by GreenChef Heather Pace

I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!

Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / See Additional Photos

Raw Chocolate Mousse Cake with Raspberry Sauce

jana raw chocolate mousse cake 01 Raw Chocolate Mousse Cake with Raspberry Sauce

Organic Chocolate Mousse Cake with Raspberry Sauce (raw)

This is one of those staples, every espiring raw foody should learn to make. It just has that perfect balance of a rich deep chocolate taste and the creamy smoothness of the mousse. In this recipe, I make a raspberry sauce, but it’s not required. You could change up the recipe with differnent types of sauces.

This recipe makes a 7″ Round Cake

For the Crust:

1/3 Cup Pecans

1/3 Cup Macadamia Nuts

2 TB Agave Syrup

1 TB Coconut Butter

1 tsp. Vanilla Extract

1 tsp. Cinnamon

2 tsp. Carob

1/4 tsp. Salt

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Organic Red Mango Mousse and Berry Parfait

redmango mousse berry parfait 01 Organic Red Mango Mousse and Berry Parfait

Organic Red Mango Mousse and Berry Parfait (raw)

A pure blender dessert recipe. One you can whip up in a moments notice and still feel like you did something really special.

Servering for 2

For the Mousse:

4 Cups Fresh Red Mangos

4 TB Virgin Coconut Butter (AKA Coconut Oil)

1/2 of a Vanilla Bean

2 TB Lime Juice

1 TB Lime Zest

1/2 Cup Agave or Maple Syrup

Pinch of Salt

1 Cup Berries

redmango mousse berry parfait 02 Organic Red Mango Mousse and Berry Parfait

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GreenChef Vanessa Sherwood | Blackforest Chocolate Cheesecake

choccheesecake GreenChef Vanessa Sherwood | Blackforest Chocolate Cheesecake

This decadent Blackforest Chocolate Cheesecake by Chef Vanessa Sherwood drew quite a knockout reaction when she posted it on the forum. I’m sure you can see why. It is bursting with sweet cherries layered between a chocolate crust and a creamy chocolate cheesecake filling. Vanessa advised the members of the forum they can purchase raw cacao butter and coconut oil for great prices at Organic Living Food. She also said it can be replaced with a dark Green & Black’s chocolate bar. I know what some of you will be making your loved ones this Valentines!

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Dark Chocolate Mousse Recipe

chocmous Dark Chocolate Mousse Recipe

Dark, Rich, Light and Creamy Chocolate on a spoon! This is so delicious! Just don’t tell anyone there is avocado in this dish. I was having cravings for something cold and light and chocolaty. I never liked the idea of using avocado with anything with chocolate in it. Just too often the very subtle flavor and texture of the avocado comes through. However, this one afternoon it was all I had to work with as a base, so I decided to go ahead and try to work with it to make it indistinguishable. The first bite or two didn’t convince me, but after chilling it, I completely forgot what was in it and could only taste the chocolate and dash of cinnamon. I think people would have a hard time guessing what is in this mousse.

This mousse is so easy to make, and so quick. Even if you don’t have any cashew milk ready to go, you can make the quick instant cashew milk and then just add the rest of the ingredients to it. Or you can skip it and replace it with just pure water. Make sure the cashew milk is well strained though. We want this completely smooth. If you’re not convinced enough to use the avocado, you can replace it with young coconut meat if you have it. This is a no-cook recipe, but it’s not exactly ‘raw’. The chocolate I prefer to use is Green & Blacks. You can also use one of the new raw chocolate bars coming onto the market like Ultimate Foods Raw Chocolate. The maple syrup, cashews, and vanilla extract though, that’s your call.
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