Sustainable Garden and Kitchen: Raw-Vegan Cacao Mousse

This column celebrates healthy soil, seeds,
and a 
local harvest.
In a world wired for fast food and chemically treated fruits and vegetables brought in from fields afar, we honor the patient work of the gardener, the farmer, and the imaginative cook.


This delicious raw-vegan mousse is actually quicker and easier to whip up than traditional mousse, and has a rich blend of nutrients, healthy fats, and antioxidants.


2 ripe avocados
1/3 cup local maple syrup*
1/3 cup raw fair trade cacao powder
2 tbsp. unsweetened nut, soy, flax or rice milk
1 tsp. vanilla extract


  1. Slice avocados in half and remove pits. Scoop flesh into a food processor.  Be sure to get the dark green flesh closest to the skin- this is the most nutrient-dense portion of the avocado.

  2. Add other ingredients to food processor, and blend until smooth.

  3. Scoop into ramekins or other serving dish, and refrigerate for at least 30 minutes.

  4. Optional: When serving, top with berries, sea salt, or if you’re feeling adventurous, a little sprinkle of cayenne powder!

Serves 2.

*Local honey can be substituted for a non-vegan option.

This recipe comes from CACC Volunteer Coordinator Jennifer Raymond.
Jennifer is co-owner/operator of Rock Road Farm and coordinator of
a community garden program in Clare and Gladwin counties of Michigan.
She holds a B.S. in Healthcare Systems Administration
from Ferris State University.
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