Raw Cacao Coconut Mousse

The beauty of this recipe is using essential fats to boost metabolism and support hormone, skin and mood.  The added bonus of using raw cacao instead of processed cocoa makes this mineral rich and void of processed sugars.  Enjoy with fresh berries.  If young coconuts are unavailable replace with 1-2 bananas instead.

I tend to throw all the ingredients into the blender and do this by taste, you can use two coconuts if the flesh is quite thin and then adjust with the oil and avocado.


  • 1 – 2 whole fresh young coconut, use the flesh and around 20 – 30 ml of the coconut water.
  Save the remaining water for a smoothie, drink as it is or ferment to make coconut kefir.
  • 1 ripe avocado (diced)
  • 2 tbsp coconut oil
  • ¼ cup raw cocao powder (to taste)
½ – ¼ cup raw honey/maple syrup/coconut nectar (to taste)


Place all ingredients in a food processor or blender and blend until smooth and creamy.

Place in a bowl or smaller serving container and cover and refrigerate for at least 1 hour or overnight to allow it to set.

Coconut Yoghurt

Bonus Points: anti-inflammatory, boosts thyroid, non acidic.


  • 250g coconut flesh from young coconut
  • 2 tbs lemon juice
  • ½ vanilla pod whole or ½ tsp pure vanilla powder (I love Madagascan vanilla)
  • 1 tbs coconut nectar/raw honey/dark stevia syrup – you may choose to use less!
  • pinch of mineral salt/good sea salt

Option to make your own fruit yoghurt: add mango, or strawberries to the mix and blend until smooth.  Pour over passion fruit and refrigerate.


Blend all ingredients together and store in glass jar for up to a week, enjoy over wheat free muesli, porridge with ground seeds and berries.  Or just on its own with fruit for delicious desert!

Brazil Nut Crunch

Option to serve both recipes above with brazil nut crunch.

Benefit: rich in anti-oxidants and omega 3 oils anti-inflammatory boosting beautiful skin and good mood foods.

I love to assemble this is in a glass, placing the crunch as a base and layering the mousse and yoghurt on top finishing with a few berries.  A simple raw cheesecake.


  • 130g brazil nuts
  • 3 Medjool dates, pitted
  • 1 vanilla bean (seeds only)
  • ¼ tsp cinnamon


Blend all ingredients in food processor until they form a crunch like consistency.

Delicious over coconut yoghurt or natural yoghurt.


  • 3 cups finely shredded green cabbage
  • 1 cup shredded courgette
  • 1 cup grated carrot
  • 1 bunch fresh basil leaves chopped
  • 1 bunch mint leaves chopped
  • 1 bunch coriander chopped
  • ½ cup raw unsalted peanuts


  • 2 tbs fresh lemon juice
  • 2 tbs apple cider vinegar
  • ¼ Namu Shoyu (raw soya sauce) can use Braggs/Tamari
  • 2 tbs manuka honey (optional)
  • ¼ cup olive oil
  • 2 cloves garlic, peeled
  • 1 inch young ginger peeled
  • 1 tsp chilli powder
  • 1 ½ tbs curry powder


In a large bowl combine all of the salad ingredients and mix thoroughly.

In a blender combine all dressing ingredients and blend until smooth.  Pour over the salad and mix again.

Serve with chicken/tofu.

This is truly divine (dehydrator required).


  • 3 cups grated zucchini
  • 2 cups walnuts
  • 1 1/2 cups dates
  • 1/2 cup raisins
  • 2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon celtic sea salt
  • 1/2 cup psyllium husk
  • 1 cup shredded unsweetened coconut


Grate zucchini either by hand or in a food processor with a grating attachment (peeling is optional depending on how tough the peel is).  Place into a huge bowl and set aside.

Process walnuts in an empty food processor.  Process into a fine meal.

Add dates, cinnamon and vanilla to nuts in food processor and process again until well mixed.

Remove mixture from food processor and add it to the big bowl that contains the zucchini.  Combine with spoon or hands (mixture will appear dry but will moisture as you mix, do not add any liquids).

Stir in by hand raisins, coconut and psyllium husk.

Form into 10-11 loaves.  Place on parchment paper.

Dehydrate on high for one hour.  Reduce to 110 degrees for another five hours or until desired consistency is reached.

Store in refrigerator.

Taken from Rawtarian.

Benefits: rich in minerals raw cocoa provides magnesium and iron unlike processed chocolate powders.  Rich in essential fats from raw nuts and avocado and keeping it low glycemic with agave nectar, a perfect way to get your chocolate hit!



  • 200 mg raw mixed nuts
  • 30g melted raw cacoa butter (if can’t source use unsalted butter)
  • 2 tbsp coconut nectar


  • 2 soft ripe hass avocados
  • 1 large orange for rind/juice
  • 50g raw cashew nuts
  • 3 heaped tbsp raw cacoa powder (good quality powder if can’t buy raw – Navita on line at iherb is excellent)
  • 30g melted raw cacao butter/coconut oil (use unsalted butter if unavailable)



Add mixed nuts to blender.  Blend into a course powder.

Melt the cacao butter in a glass bowl sitting in a pan of water placed on medium heat.

Add this to blended nuts along with coconut nectar and mix thoroughly.

Press this mixture into a flat tin or cheesecake tin as if you were making a cheesecake base.

Allow the mixture to come up the side a bit, so a little like a flan case.

Put into the deep-freeze for the butter to set rapidly.


Scoop out the avocado flesh into a food processor.

Grate the orange rind into the food processer then halve the orange and squeeze its juice in as well.

Add the agave nectar, cashew nuts and the raw cacao powder and blend until its smooth, rich chocolate pudding like texture.

Now melt second batch of butter and add this to the chocolate mixture and process on low setting until the butter is evenly mixed.

Remove the tin from the freezer and scoop chocolate mix into the tin.

Spread out evenly and place in the fridge for 4 hours.

Cut into slices and enjoy with berries.

Benefits: essential fats and rich in minerals from raw nuts.


For the crust:

  • 2 cups raw almonds
  • 2 tbsp unsweetened coconut flakes
  • 1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp sea salt

For the key lime filling:

  • 3 cups raw macadamia nuts
  • 1 cup almond milk
  • 1 cup pure key lime juice
  • 3/4 cup raw coconut nectar
  • 1 tsp vanilla powder (or vanilla extract)
  • 3/4 cup coconut oil


For the crust:

Using a food processor, process the almonds and coconut to a coarse meal.  Add the date paste, vanilla and salt and process until well combined.

Press the dough evenly into the bottom of an 8-inch springform pan.  Set aside.

For the filling:

Using a food processor, blend the macadamia nuts, almond milk, key lime juice, nectar and vanilla until smooth and creamy, about 3 to 5 minutes.  If you’re too close to the “liquid max” on the bowl of your food processor then just do this in batches.

Pour into the springform pan with the crust.  Gently tap the pan on the counter to remove any air bubbles.

Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch.

Decorate with chopped almonds and lime zest before serving, if desired.

Adapted from A Dash of Compassion.