1 min read
OVERNIGHT CHOCOLATE MOUSSE GRANOLA
1 Cup of Aquafaba, this is from canned low sodium chickpeas.
1 Teaspoon of vanilla extract
1 Tablespoon of Lemon juice
100g Dark Cacao powder
1/3 Cup melted coconut oil
2 Servings of Nuzest Rich Chocolate Clean Lean Protein
2 Tablespoons of coconut cream
1 Tablespoon of granulated Monk Fruit sugar
Recipe by Charissa & Co
A dark chocolate mousse breakfast inspired meal. Dark cacao, not the commercial (sugar-loaded cacao), but the actual natural form boasts many benefits.
Dark cacao is high in magnesium, iron, copper as well as potassium and even fiber.
Dark cacao in moderation is great for getting added antioxidants to ward off free radical damage to the bodies cells.
It is known that the Nitric Oxide found in raw dark cacao act as a vasodilator within the lining of the arteries, therefore as the arterial walls relax there is less resistance of blood flow pushing up against the arterial walls. Therefore keeping arteries to a relaxed state (widen) allows for more richer blood flow throughout the body with reduced Blood Pressure.
Raw dark cacao is heat sensitive, therefore the healthy properties within cacao become rancid once heated especially the fats found in cacao. Therefore it is more beneficial and alkaline to keep cacao in its raw dark form.
The chocolate mousse has added protein from the use of Nuzest Clean Lean Protein. The amino acids profile within the Nuzest protein powder provides all 9 essential amino acids, these are key amino acids to add to our lifestyles as our bodies can not naturally produce these.
For the chocolate:
Start by mixing the coconut oil, cacao powder, vanilla extract and coconut cream until smooth. Once done you can add in the Nuzest Protein powder, mix until smooth. If the consistency is not runny, add in a little more coconut oil. Once mixed set aside while making your aquafaba.
You need an electric whisk, drain the chickpeas and use the chickpea liquid for the next step. Whisk the water and the lemon juice together until it reaches a stiff peak, it needs to reach a very firm peak otherwise it will not stay in place. Once you have reached a firm consistency add in your granulated monk fruit sugar, while you continue to whisk.
Once done, you can then gently start folding in your chocolate protein mixture.
After this take your small glass jars, by layering your protein mousse with a centre layer of granola.
Leave overnight in the fridge for the next morning. The mousse will set overnight.
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