Retreat Recipes: How To Make COMO Shambhala's Raw Cacao Mousse

Retreat Recipes: How To Make COMO Shambhala’s Raw Cacao Mousse

High-quality dark chocolate is known for its nutritious qualities and packed with fibre, iron, magnesium, copper, and manganese, as well as lowering cholesterol and improving blood flow, which means a bit of quality chocolate is the perfect treat in moderation. Taking advantage of all those excellent qualities is COMO Shambhala’s vitamin- and mineral-rich raw cacao mousse, which is also gluten-free and supportive of digestion. If your sweet tooth is tingling just reading about it, then enjoy a little taste of the luxe wellness brand in your own kitchen and try out this delicious and healthy cacao mousse recipe.

healthy recipe cacao mousse chocolate mousse recipe como shambhala
Image courtesy of COMO Shambhala

Recipe: Healthy Cacao Mousse with Fresh Raspberries and Pistachios

Vitamin-Rich | Mineral-Rich | Digestive Support | Raw | Gluten-Free

Serves 4

 

Ingredients:

For the mousse

  • 35g/11⁄2oz (1⁄4 cup) Raw cacao powder
  • 1 Large banana, peeled and sliced
  • 200g/7oz Avocado flesh
  • 85g/3oz (1⁄4 cup) Raw honey
  • 35g/11⁄2oz (1⁄4 cup) Young coconut meat
  • 90g/3oz (1⁄4 cup) Maple syrup
  • 1 Tablespoon of freshly-squeezed lime juice
  • 80g/3oz (1⁄4 cup) Cacao butter (at room temperature)
  • 1 Pinch of sea salt

For serving (set aside for later) 

  • 175g/6oz (11⁄2 cups) Fresh raspberries
  • 35g/11⁄2oz (1⁄4 cup) shelled pistachios, chopped

 

Equipment:

  • Food blender
  • Chopping board
  • Knife
  • Spoon
  • 4x serving glasses or ramekins

 

healthy recipe cacao mousse chocolate mousse recipe como shambhala

Process:

  1. Place all the ingredients (except the cacao butter, salt, raspberries and pistachios) in a blender until well combined.
  2. Add the cacao butter and salt and blend until smooth and emulsified.
  3. Spoon into serving glasses.
  4. Cover and refrigerate for at least a couple of hours, or until set.
  5. To serve, scatter the fresh raspberries on top of the mousse and sprinkle with the pistachios.
Rebecca Cairns

Editor & CCO

Hong Kong-based Rebecca Cairns is the editor for Compare Retreats, and has formerly written on travel and wellness with Hong Kong Tatler and The Culture Trip. As a NASM-certified personal trainer, Becca is interested in all things fitness. An avid runner, she enjoys running 5K, 10K and 21K races and is currently training for her first marathon. When she's not travelling, she's planning her next trip, taking hikes to the beach or scribbling away in boutique coffee shops. You can follow her travels on Instagram @jetsetcreate.

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