Danette is a French chocolate pudding I grew up adoring. Almost as much as nutella.
This recipe is bonkers!
It blows my mind
I rummaged my favorite culinary site Allrecipes when J requested I make the “chocolate mousse we had in Sayulita”. While loving every OM-ing minute of our one-week yoga retreat last Spring in Mexico with our favorite yogini pro Dana, www.danajulius.com, one evening the vegan chef made a creamy, buttery to die for chocolate mousse. Using avocados, agave and raw cocao! Below is an even less sinful rendition (bananas cut the fat). I love it, and this is coming from a girl who went to the Escoffier Pastry School at the Ritz in Paris, thank you very much.
¼ C. (raw) cocoa powder
2 tbsp agave
enough almond/coconut milk to blend
a little vanilla extract is optional
Repeat as necessary! And it will be necessary…
please share your healthy sweet tooth fixes!