Red Bean Cacao Mousse By Chef Yi-Wen
Red beans as they are a very common bean used in Asia for sweet soups, sweet pastes in steamed buns, jelly, cakes, and all sorts of desserts. The creaminess, texture, and flavour palate lends itself well to sweet treats.
Functionally in Traditional Chinese Medicine TCM red beans are naturally sweet in taste, which the spleen organ and meridian channels love, and they help promote transportation of fluids in the body.
Red beans are nutrient-dense, include high amounts of fiber, protein, and manganese. They are linked to health benefits such as weight loss, improved digestion, and a lower risk of type 2 diabetes and heart disease.
So enjoy this delicious mousse while thinking about the wonderful benefits to the planet and your body!
Ingredients:
- 1 block GMO-free silken tofu (300-350gm) *pre-steam for 10 mins. for easier digestion
- 200cc/ml Soy or Oat milk ( home made) less water intensive and avoid packaging waste
- 300gm well cooked red beans (dry = 130gm)
- 170gmsweetened dark chocolate
- 40gm Raw Cacao powder *note difference between processed cocoa versus pure cacao from cacao nut!
- 40gm Coconut Oil
- 50gm Coconut sugar
- 1/2 t Salt
- 200gm Coconut cream
- Optional: a few drops of orange or peppermint essential oil
Method:
Blend well together for 2-3 minutes on high.
Pour 60-70gm into glass container
Refrigerate overnight or two nights.
Sprinkle with dried rose petals, ground almonds/hazelnuts.
