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Mini Oat Milk Chocolate Mousse with Sweet Beetroot Chips

Serves 6


    Mini Oat Milk Chocolate Mousse with Sweet Beetroot Chips

    After a full meal, just a little decadence is required. This creamy, egg-free, dairy-free mousse is the perfect ending. We used fortified oat milk with its healthy nutrients that include 50 percent of your daily vitamin B12 recommended dietary allowance.


    To make this mousse completely vegan, be sure to use vegan dark chocolate.


    Mini Oat Milk Chocolate Mousse with Sweet Beetroot Chips


    • 1/3 cup (80 mL) unsweetened cocoa
    • 1/4 cup (60 mL) maple syrup
    • 2 Tbsp (30 mL) cornstarch
    • 1/8 tsp (0.5 mL) kosher salt, plus extra
    • 2 cups (500 mL) enriched or fortified oat milk
    • 4 oz (113 g) 70% dark chocolate, regular or vegan, chopped
    • 1 Tbsp (15 mL) finely grated orange zest
    • 1 small raw beetroot, red, yellow, or candy-cane striped, trimmed
    • 1 Tbsp (15 mL) grapeseed oil
    • Flaked sea salt for garnish (optional)


    Per serving:

    • calories222
    • protein3g
    • fat10g
      • saturated fat4g
      • trans fat0g
    • carbohydrates33g
      • sugars20g
      • fibre4g
    • sodium49mg



    In medium saucepan, combine cocoa, maple syrup, cornstarch, and salt. Slowly whisk in milk until smooth. Stir over low heat, making sure you incorporate the ingredients from all areas of saucepan. Keep stirring until mixture begins to bubble and coat the back of


    the spoon or spatula.


    Stir in chocolate and orange zest. Remove from heat, continuing to stir until chocolate is melted and mousse is smooth. Pipe into little glass dessert dishes or ramekins, and press a piece of wrap into the surface of each pudding to prevent a skin from forming. Alternatively, cut small rounds of parchment paper and place on surface of each. Refrigerate until set, about 3 hours. Can be refrigerated for up to 2 days.


    To make beetroot chips, preheat oven to 300 F (150 C). Line baking sheet with parchment. Using mandoline, thinly shave beet into paper-thin rounds. Lightly brush both sides with oil and place rounds in a single layer on lined baking sheet.


    Lightly sprinkle with a little salt. Bake in oven for 12 to 15 minutes, or until rounds are almost crisp.


    They will crisp up when fully cooled. Store in airtight container at room temperature for up to 2 days.


    To serve, remove plastic or paper seal from desserts.


    Sprinkle a pinch of flaked salt over each, if you wish. Tuck a couple beet crisps into the top of each dessert and serve.


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    This recipe is part of the Super Festive Feast collection.



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