Dairy-Free Chocolate Almond Mousse
6-7 tbsp. non-dairy cocoa powder
4 cups almond milk (or other milk substitute)
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 cup maple sugar
4 tbsp. agar flakes
Combine all ingredients in a soup pot. Let the agar soak for 7-10 minutes before turning on the heat.
Bring to a boil and cook on medium heat for 7-10 minutes.
Refrigerate for 2-3 hours or until jelled.
Put chocolate gelled mixture into a food processor and blend until smooth and creamy.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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