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Recipe: Make Gwyneth Paltrow's Chocolate Mousse

It's vegan and gluten-free

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Ditte Isager

One of Eater's essential Spring cookbooks, actress and Goop lifestyle brand founder Gwyneth Paltrow's It's All Easy hits shelves on April 12. Billed as the anticipated follow-up to It's All Good, this latest book focuses on quick "recipes for the super-busy home cook." Dishes include fully omnivorous and gluten-filled recipes like carbonara alongside gluten-free and vegan offerings. Shared here is one from the latter category: chocolate mousse prepared with almond butter, almond milk, and avocado. The recipe comes together quickly, but plan for a little extra time as it's recommended that the mousse chill for at least and hour post mixing.

Chocolate Mousse

Vegan, Gluten-free, No refined sugar
Serves 4

Even the ice cream-eating, milk chocolate-loving men in our lives agree that this super-sneaky healthy recipe is bomb, especially with a dollop of cashew cream and some flaky sea salt to finish. We find that the flavor improves with time, so make it at least 1 hour, and preferably a day, before you want to serve it.

1 large avocado, pitted and peeled
2 tablespoons almond butter
Sea salt
1⁄4 teaspoon vanilla powder or vanilla extract
1⁄4 cup brown rice syrup 1⁄4 cup maple syrup
1⁄4 cup raw cacao or unsweetened Dutch-processed cocoa powder
1⁄4 cup almond milk
1⁄4 teaspoon liquid stevia
2 tablespoons coconut oil
1⁄2 to 1 cup Cashew Cream (page 247)

•In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth.

•Divide among four ramekins; cover and refrigerate for at least 1 hour.

•Serve topped with a dollop of cashew cream and a pinch of sea salt.

Excerpted from the book IT’S ALL EASY by Gwyneth Paltrow. Copyright © 2016 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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