Vegan Cacao Buckwheat Mousse

Cacao Buckwheat Mousse

Chocolate is my heaven; I love it in all its varieties. There has yet to be a chocolate related dessert that I have not liked. But there are still some that are out of the world tasty and some that still leave you wanting. This Cacao Buckwheat Mousse is truly delicious and a healthy alternative for dessert. As well as being dairy free and gluten free it has no refined sugars, is vegan and nut free. Buckwheat is high in protein, copper and magnesium and it is a good source of dietary fibre, while the cacao is a great source of antioxidants, potassium, calcium, iron, manganese and magnesium. They are medium FODMAPs, so just remember not to eat it all in one go.

I have been playing around with this recipe for a while, trying to get it thick and creamy. The mousse is just that now; so creamy and smooth, the flavour of the cacao is bold, making it really satisfying. It is without a doubt my favourite creation and dessert. My fridge is always stocked with this mousse, which is my chocolate fix when I need one, which occurs around 5 times a day! I have a spoonful of it and it totally kicks the chocolate craving. It keeps well in the fridge for about 5 days in an airtight container, otherwise it develops a tough outer layer. You can also freeze it, which works out quite well.

The other amazing thing about this recipe is its versatility. See my serving ideas below. I have made cookies with the mousse, so check out the recipe for those, as they are also scrummy.

Cacao Buckwheat Mousse Tart

Cacao Buckwheat Mousse

Vegan Cacao Buckwheat Mousse

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 2 ½ cups

Serving Size: Serves 6 (in small 100ml pots)

Ingredients

  • 1 cup of buckwheat flakes (Or 1 cup of creamy buckwheat or ½ cup of buckwheat groats)
  • 1 cup of water
  • 2 cups of non-dairy milk (I use coconut milk)
  • ⅓ - ½ cup brown rice syrup
  • ½ cup cacao powder
  • * I use a dry cup measurer for all my measuring (liquid and dry)

Method

    Method using flakes: Flakes are the best to use as quick and result in the creamiest mousse, but some times these are hard to find. You can also you the creamy buckwheat (a semi-ground groat mix made by Red Mill).
  1. Add the buckwheat flakes, water and milk to a pot on medium heat.
  2. Stir while cooking for 5-7 minutes. (If you use creamy buckwheat mix cook for 10-12 minutes)
  3. Take off the heat and put the mixture into a food processor (or use a hand-held food processor) and blend the mixture until it is smooth.
  4. Do not over blend as it will take only 1 minute until smooth – unless you are using the creamy buckwheat mix in which case you will need to blend for longer.
  5. Add the brown rice syrup and cacao to the mixture and stir until smooth. You can add more or less milk, cacao, brown rice syrup to make it to your taste.
  6. You’re done. Leave to cool for 20-30 minutes then scoop it in your desired pots or bowls. Place in the fridge for 1 hour until nicely chilled.
  7. Method using groats: (involves soaking overnight and a longer making time)
  8. Add 1 cup of water to the groats and leave to soak overnight.
  9. Drain the groats of any excess water and place the buckwheat, water and milk in a pot on medium heat. Stir while cooking for 12-15 minutes.
  10. Take off the heat and put the mixture into a food processor (or use a hand-held food processor) and blend the mixture until it is smooth.
  11. The groats will take a little longer to blend.
  12. Place the mixture back in the pot and leave on the heat for 5 more minutes, by now the mixture will have thickened.
  13. Add the brown rice syrup and cacao to the mixture and stir until smooth. You can add more or less milk, cacao, brown rice syrup to make it to your taste.
  14. You’re done. Leave to cool for 20-30 minutes then scoop it in your desired pots or bowls. Place in the fridge for 1 hour until nicely chilled.

Serving ideas:
*Add some granola, cacao nibs, coconut flakes or berries (or all) on top of the mousse.
*You can use the mousse as a tart filling, by pouring it into a tart shell, chill and then enjoy.

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