Chocolate Mousse

Courtesy of Terces Englehart and Café Gratitude
www.cafegratitude.com

½ oz.	Irish moss
½ c.	Water
2 c.	Almond milk*
¼ c.	Dates, well-packed and finely chopped
1/3 c.	Agave nectar
¼ c. + 2 T.	Navitas Naturals Cacao powder
2 tsp.	Vanilla
1/8 tsp.	Sea salt
2 T.	Lecithin
½ c.	Raw unscented coconut butter

Put Irish moss, cut into small pieces, into blender carafe with water and blend on high speed until dissolved and smooth and very thick. Add milk, date, agave nectar, vanilla, salt and cacao powder and blend until smooth. Add lecithin and coconut butter until well incorporated. Pour into fancy cups and place in fridge/freezer until set (about a half hour). Serve elegant and chilled!

*(handful of almonds, 2 c. water, pinch of salt, high-speed blended and strained)

Variations:
Try this recipe as part of Tiramisu (see “Recipes” section, under “Cashews”).