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
¼ cup agave nectar
8 fresh Californian dates (seeded)
3 dessert spoons (more or less) raw cacao powder
1 1/2 fresh vanilla pods
Pinch of salt
3 teaspoons lecithin
1/4 cup virgin coconut oil
1. 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.
2. Pour it into a pie shell or bowl (or shaped mold) and refrigerate for a few hours.
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 and fresh vanilla pods, and it was set in a takeaway food container rather than a nut crust base.
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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note