Dark Chocolate Raspberry Mousse
(in a Cinnamon toast crunch shell)
|Chocolate Raspberry Mousse in a Cinnamon Toast Crunch Shell|
I had a pretty intense chocolate craving the other night, and because, for obvious reasons, I don't keep any chocolates or candy in my house, I figured I would have to be creative and come up with something out of what I had in my pantry and fridge. I didn't really know what I was aiming to make, but this chocolate mousse was just what I wanted and completely satisfied my craving without killing me with sugary sweetness or messing up my clean eating. Creamy, fluffy, chocolatey goodness.... the perfect treat to enjoy as I winded down my day with a movie. Enjoy.
Makes about 4 large servings.
For the wrap you can either use a Paleo wrap or a whole wheat Flour tortilla.
- 1 small wrap ( your preference as to what type )
- 1 tbsp sugar free maple syrup
- 1 tsp cinnamon
Place the syrup and the cinnamon on the wrap and spread around. Place wrap into baking mold and bake fon 350 for 15 min or until hard.
Chocolate Raspberry Mousse
- 2 partially frozen medium bananas
- 1 medium avocado
- 1 ½ scoops Level 1 Chocolate Mocha
- 5 tblsp unsweetened cocoa powder
- ¼ cup Xylitol sweetener or Stevia (whatever type you prefer)
- 1 tsp cinnamon
- Pinch of Pink Himalayan salt
- 1 tbslp raspberry extract
In a food processor mix the banana and avocado and process on high until ingredients are whipped well together.
Add in the cocoa powder, cinnamon, raspberry extract and Xylitol and mix again on high. Finally add in the protein powder and blend on high.. occasionally stopping to scrape the edges and trap more air into the mix…
Finish off by pulsing the food processor for about 30 seconds. Remove from the mixing bowl and place in the fridge for about an hour or so. When you are ready to serve, place in the cinnamon toast bowl, and garnish with a little sea salt or Himalayan salt and frozen raspberries. #foodporn :D
And Serve :)
Post a Comment