Chocolate Maca Mousse

Chocolate Maca Mousse made with cashew nuts, banana and coconut oil. Coconut chips; cacao nibs and coconut sugar garnish.In case it’s not apparent to everyone, I have a little bit of an obsession with cashew cheesecakes at the moment. Needless to say that I have tonnes of cashews coming out my ears at home. I have tried a few chocolate mousse recipes (see here) but this time I wanted something that was going to be really filling and give me a little bit of energy- mainly so that I would have an excuse to argue it’s appropriateness as a suitable breakfast food with my mother who is getting pretty good at discrediting most of my food choices:

“Didn’t you have pancakes yesterday?”

“But they’re PALEO, they have good protein!”

“Are you eating a chocolate tart for breakfast?”

“It’s pretty much all nuts!… No sugar, I swear!”

You can see what I mean…

However, this chocolate “mousse” is packed with cashews, which are definitely a healthy breakfast choice!

Cashews are full of protein, but are less fatty than many of their nutty counterparts, and the majority of their fat is unsaturated and comes in the form of oleic acid which promotes good cardiovascular health. Just a quarter of a cup (so about the size of one small serving of this mousse) also provides for 25% of your daily magnesium needs (which is a big one for those with muscular pain, menstrual cramps, and chronic pain issues like Fibromyalgia), as well as 28% of your RDI for tryptophan and 37% of your RDI for copper [1].

Bananas are a great source of readily available carbohydrate to get you through the day. Plus, they are also one of the best sources of Potassium, which is essential for maintaining normal blood pressure and also promotes good heart health. They also contain Vitamin B6, Vitamin C and manganese so they are definitely nutrient packed [2].

Coconut oil, while high in saturated fats, contains a particular type of fat- MCTs, or Medium Chain Triglycerides which are medium length fatty acids, absorbed differently than their longer counterparts. MCTs go directly from the liver to the digestive tract, and become a quick source of energy (ketone bodies), which also have therapeutic effects on brain disorders like Alzheimer’s. “One study found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day” [3].

Cacao is a great source of magnesium (part of the reason we crave chocolate at that time of the month!), as well as copper, iron, calcium, zinc and potassium [4].

Maca is also a great ingredient to throw in your smoothies, juices, or other concoctions at that time of the month as it helps menstrual cramps. It also is used for energy, and is an ingredient promoted to patients with CFS (Chronic Fatigue Syndrome) to help get them up and running [4] [5].

This is a lot more dense than your typical dairy chocolate mousse, but that’s what I love about it, as it’s filling enough that you don’t need a whole big bowl of it, and also it can be used in just about anything- on toast (like nutella), in smoothies, or any way you like! So voilà! The breakfast worthy, protein packed chocolate mousse of all chocolate mousses!

[Dairy Free] [Gluten Free] [Grain Free] [Vegan] [Raw] [Paleo] [Primal]

Serves: 5 large portions,or 8 small

Time: 5 minutes


2 cups cashews, soaked

2 frozen bananas

2/3 cup cocoa

2 tsp stevia

2 TBSP agave

3 TBSP coconut oil

1 tsp maca root powder

To garnish:

Coconut sugar

Coconut chips

Cacao nibs

Chocolate Maca Mousse made with cashew nuts, banana and coconut oil. Coconut chips; cacao nibs and coconut sugar garnish.

Chocolate Maca Mousse


1. Drain and rinse the cashews in a sieve, and then blend in your food processor until smooth.
2. Add in the frozen bananas. (Unless you have a Vitamix or very powerful blender it pays to chop them a bit first).
3. Add in all the other ingredients, blending on low and slowly working your way up so as not to send cocoa and maca powder flying everywhere
4. Garnish with Coconut chips, Cacao nibs, and if you want a little extra sweetness, sprinkle a little coconut sugar over top.
5. Enjoy. For breakfast… lunch, dinner… in a smoothie… on toast- it’s good for you!


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