Peanut Butter Chocolate Mousse
Wishing you a Happy Valentine’s Day! And what better way to honor the holiday of love then by having chocolate?! Just because you have changed your eating approach, does not mean you need to be deprived of your favorite foods. Slight modifications are the trick. When adapting to an anti-inflammatory diet, there are so many wonderful food options out there. That’s why I am here. To show you how! I love food too much and am not willing to allow deprivation to hold me back from my fav foods.
Sugar is a huge culprit of inflammation. Thankfully there are many ways to work around it. One is by leaning into natural sweeteners such as fruits. It’s still important to not over do the fruit, but there is a way to capture a nice balance for those “once in a while” treats. Medjool dates have been my go-to for a few years now. It’s literally like eating candy. Monk fruit (aka lo han guo) is newer to me and has proven successful with baking. I have made banana bread, cupcakes and frosting with it. There are some great benefits to this alternative sweetener.
Understanding Monk Fruit Sugar Alternative & It’s Benefits: (1)
Contains Anti-Inflammatory Properties
May Help Prevent Cancer
May Help Keep Blood Sugar Levels Stable
Been used for making hot drink to relieve sore throats and to help reduce phlegm
Helps Promote Weight Loss
”0” Grams Sugar
Safe for Diabetes
(1). https://www.healthline.com/health/food-nutrition/monk-fruit-health-benefits#health-benefits
Other items to keep in mind with Monkfruit.
- Some do not care for the taste.
- It’s almost impossible to find in its whole form (usually combined with other sweeteners such as erythritol)
Check out the main ingredients here….
Most traditional chocolate mousse recipes are made with heavy cream and straight up sugar. For this recipe, I used both organic pitted Medjool dates (lower GI than can sugar) and used some monk fruit sweetener. Monk fruit shows up as “0” on the glycemic index & does not spike blood sugar 
. I also used coconut milk to stay aligned with keeping the casein and lactose out.
Here are a few tips on preparing this recipe.
- Make sure your coconut milk can is refrigerated overnight.
- Only use the hardened portion of the coconut milk when initially blending (save the liquid for the end of blending)
- Don’t forget to pit those dates!
- Use a coffee grinder to make the chia powder
- Once mousse is finished, allow to refrigerate at least one hour before serving.
Here’s the tricky part. Portion Control! 
This recipe makes about 4 portions. This is certainly a rich and decadent dessert so you may not have an issue with overdoing it. Don’t forget – fats don’t make you fat! Your body needs fat (and this is the good kind) – just enjoy!
And for the demo on how to make your very own “Peanut Butter Chocolate Mousse”…… See the video below.
*Note video and shopping list are available to Nourish UP Club subscribers only. Advantage members will receive a PDF copy of the recipe in this email.
Keep your eye out for more delicious recipes from Christi’s kitchen! Clean Eating has never been so easy!!!
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