Macrobiotic diary day 5: Dairy-free chocolate mousse

SHA's macrobiotic chocolate mousse recipe. Rebecca McLaughlin-Duane / The National
SHA's macrobiotic chocolate mousse recipe. Rebecca McLaughlin-Duane / The National

Dairy doesn’t normally feature in macrobiotic cuisine, that doesn’t mean that desserts and treats are off the menu, though.

Here’s an easy recipe for an indulgent chocolate mousse that you can whip up in less than 10 minutes.

Ingredients:

600ml soymilk (or 300ml rice milk and 300ml of soy milk)

A pinch of unrefined sea salt

1 tablespoon of agar-agar flakes

3 tablespoons organic cocoa powder

1 tablespoon of arrowroot (or kuzu - gluten-free starch)

70ml agave syrup

½ cup of chopped and toasted hazelnuts

Steps:

1. Boil the vegetable/grain milk along with unrefined sea salt and the agar-agar flakes for 4 minutes on a medium/low heat.

2. Add the arrowroot or kuzu to thicken.

3. Add the cocoa powder and agave syrup before cooking for a further one minute, stirring continuously.

4. Remove from the heat and allow to cool slightly.

5. Finely chop and toast the hazelnuts (or any nuts of your choice).

6. Spoon the mousse into glasses or dessert bowls and chill for 2 hours.

7. Serve with a sprinkling of nuts, sprig of mint or shavings of vegan chocolate.

For more recipes inspired by Shamadi restaurant, part of SHA Wellness Clinic in Spain go to www.shawellnessclinic.com

Read more about the health centre which will soon be coming to Dubai at www.thenational.ae

Published: May 18, 2014 04:00 AM

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