The least I can do is try...

VeganMoFo 2011 #3: Healthy (Easy) Chocolate Mousse

In Nutrition Bliss on October 9, 2011 at 3:24 am

Whenever fall comes around, I am somehow programmed to buy cans of pureed pumpkin from the grocery store. I never have a plan for them– and I am not even a particularly good baker, but I know I will come across a recipe that will make me wish I had some. My hoarding tendencies have also been exacerbated by the pumpkin shortage last year– I just fear that I will find myself pumpkin-less and forced to buy the junk for exorbitant prices via some black-market dealer in some dark alley (people are ruthless).  Today, I was glad for my finely tuned seasonal shopping instinct, because I came across a recipe for a healthy chocolate mousse that called for pumpkin– and I happened to be craving something chocolatey……and I have been trying to eat healthier….what are the odds????

I found this recipe in a book titled Must Have Been Something I Ate by Peggy Kotsopoulos. Ironically, while I bought this book mainly for the recipes, I ultimately found it to be more valuable because of the nutritional information it contains. It really breaks down the facts regarding why certain foods are good or bad. So if you are not sleeping so great, hate the world, want to eat a dozen donuts and cry your eyes out (heh), or do not fit into your Miss Thang jeans– there could most definitely be a nutritional fix to your dilemma!

I have to admit, I have come across this recipe a few times– and I was really dubious as to whether or not it would be any good. It just seemed too easy! I recently had a particularly unfortunate experience with some grain free chocolate cupcakes that fed my trash can, so I went into this recipe with a lot of emotional culinary baggage.  Luckily it was easy, so I knew I could handle any negative outcome without any tears or remorse. In the end, the result was positive! I ended up with a creamy, satisfying hit of chocolate– a perfect sweet treat! However, I think this recipe may be reserved for the cooler months– I really have trouble eating pumpkin any other time of  year.

Changes I made: 

Sweetener: I used coconut nectar instead of the maple syrup called for in the recipe (I like that it has a lower GI). I had to add a few drops of stevia because my mousse was not sweet enough–  this may be because coconut nectar is not as sweet as maple syrup OR perhaps the intensity of the raw cacao powder I used called for additional sweetness. Stevia did the trick for me– some additional nectar would have worked as well.

This recipe definitely benefits from being chilled– I recommend some fridge time prior to serving. Also, it is supposed to serve 4, but I felt it was more like 6 because of how rich it tasted.

Recipe from Peggy Kotsopoulos

Chocolate Mousse

This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? PUMPKIN! Yup! It’s true. This guilt-free goodie helps to lower heart disease, prevent against cancer, and is great for expecting mums for it’s high folate content. You wouldn’t even know! And oh so, so good.


  • 2 cups cooked, pureed pumpkin
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup maple syrup
  • ½ cup coconut butter (make sure it’s heated to point of being liquid)
  • ½ tsp cinnamon
  • ½ tsp vanilla


  • Add all ingredients to a bowl and mix well with a fork. That’s it!
  1. Yum! I’m definitely going to have to try this out.

    Have you ever tried vegan “ice cream”? You just throw frozen chunks of banana, cocoa powder, vanilla + a splash of almond milk into a food processor, turn it on and let it go until the texture resembles soft serve ice cream. If I want it to be a special treat, I’ll toss in some chocolate chips at the end!

  2. Hi Michelle– I love frozen banana soft serve! I made it a few times this summer when I was jonesing for Dairy Queen 🙂 I like the way you think with the chocolate chip addition– I am going to have to do that next time!

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