Rating5/5 (from 1 ratings)5
A few strands of sun dried Leighton Red Algae (a little goes a long way. NB if fresh use more.)
2 cups almond milk
Â¼ c. agave nectar
8 fresh Californian dates, seeded
3 heaped dessert spoons (more or less) raw cacao powder
1 and a half fresh vanilla pods
pinch of salt
3 teaspoons lecithin
3 heaped dessertspoons virgin coconut oil (roughly quarter of a cup)
Blend well in a strong food blender. (My Sunbeam Cafe Series has just bitten the dummy after only five months :( _ )
You will know if the mousse will set if it thickens a little in the blender.
Pour it into a pie shell or bowl (or shaped mould) and refrigerate for a few hours.
NB Many seaweeds in the Red Algae family are a traditional food source. They grow all over the world and are harvested in several countries for commercial agar and carrageenan. The wild seaweed I used in this recipe was ( I think) of the species Soliereia and the genus Areschougia - very similar to Irish Moss.
Finding this exciting raw food ingredient so close to where I live is thrilling and I hope that others who live in clean coastal areas might also go beachcombing for ingredients for their raw food recipes.
This being said I have posted this recipe as a pointer and a starting point for people to do their own research!
Mopoke's ThoughtsBy Mopoke
A deliciously moreish, mermaid-luscious chocolate mousse set with wild harvest Leighton Beach Australian Red Algae.
(Leighton Beach is near Fremantle, Perth Western Australia)
No more fruitless hunting for suppliers of expensive carrageenan as the wild product is all over the beach!!!
This recipe is based on Cafe Gratitude's delicious I AM BLISS hazelnut cream flan but uses almond milk, fresh vanilla pods and was set in a takeaway food container rather than a nut crust base.
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