CORVUS: Raw Vegan Chocolate Avocado + Black Tahini Mousse with Raw Cacao Nibs

Hello, my lovelies. The celebration of amore falls upon us tomorrow. Love will be in the air and lovers will given to temptation and the like. As for me and my husband - we celebrate bit differently. One of our favorite places to be alone with one another is the cemetery. In the summer of 2010, my dearest husband actually proposed to me in one after surprising me with a romantic vegan picnic as the sun went down. He blindfolded me the entire time until I heard him pop the question, only for me to turn around as see these aged tombstones, mausoleums, weeping willows with the Goddess Moon peaking through the swaying branches - and him on one knee with ring in hand and black roses. To have the spirits of the dead as witnesses to such a magical was everything a goth like myself could ask for. Love is something that means so much to us in our own morbid little way....which in our case is an everyday affair. Besides walks in the moonlight, romantic diners by candlelight in the woods with glasses of deep red wine (organic, of course) - being together in the kitchen is another favorite moment that we share. Now, I am a lover of chocolate (dairy-free, cruelty-free, raw vegan). And this is one of my favorites: my Raw Vegan Corvus Avocado + Black Tahini Mousse.

Avocados and chocolate make for a perfect pairing. But you know what else goes along with this duo to create the perfect ménage a trois? Black tahini. The creaminess of the avocado, the nuttiness of the tahini and the bitterness of the cocao is everything to please the senses. And when you add in the charcoal for the midnight hue and the coconut oil whipped into the mousse - an immaculate, dark, decadent plant-based dream emerges. When I made this for my husband the first time, I though I was going to lose my finger! *lol* Clearly, he approved. And now, he makes this with me....and the time together in my other fortress (the kitchen) is ever so much fun.

Cinnamon adds the right amount of warmth, spice and balance to this light and silky dessert. I love the addition of cacao nibs for that perfect bit of crunch and textural element. They are also full of antioxidants, full of fiber, good for the heart (perfect, right?), potassium, magnesium and improves one's mood. There is no way that a wayward heart will be not entranced by this treat. I promise you. Happy a Divinely Dark Valentine's, my darklings <3


- Food Processor -




Measuring Cups

Measuring Spoons

Bowl or choice or Small Mason Jar


2 ripe avocados, halved/pitted + scooped the shell

1/4 cup carob or cacao powder

2 tablespoons black tahini

Pinch black salt

1/2 teaspoon vanilla powder (or vanilla extract)

4 level teaspoons food-grade activated charcoal

2-3 tablespoons agave nectar

1 teaspoon cinnamon

1/3 cup coconut oil

Cacao nibs for the topping



-Place all ingredients (except for the cocao nibs and coconut oil) into the food processor and blend well. Make sure to scrap down the sides of the spatula do that all ingredients are well combined (making sure that the processor is off, of course).

-Once you have scraped down the side, continue to process the mousse; slowly adding in the coconut oil.

-Place the mousse into your favorite bowl, small mason jar or goblet and place is the fridge to firm up for approximately 5 minutes or eat as is. Indulge in the glorious dessert that you hold.

*Makes 1 serving.

So, did you try this out for yourself? Tell me! I would love to know, see and hear from you! Share this divine recipe with the masses and bring them to the dark side.

Until we meet again, my darklings xoxo

Darkest Kisses and Eats,

Adaora O. | Goth In The Raw

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