Gwyneth Paltrow's Chocolate Mousse

Chocolate Mousse

Makes 4


  • • 1 large avocado, pitted and peeled
  • • 2 tbsp almond butter
  • • sea salt
  • • ¼ tsp vanilla powder or vanilla extract
  • • ¼ cup brown rice syrup
  • • ¼ cup maple syrup
  • • ¼ cup raw cacao or unsweetened Dutch processed cocoa powder
  • • ¼ cup almond milk
  • • ¼ tsp liquid stevia
  • • 2 tbsp coconut oil
  • • ½ to 1 cup cashew cream (see recipe below)


  1. 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.
  2. Serve topped with a dollop of cashew cream and a pinch of sea salt.

Cashew Cream

Makes about 1 cup

  • • 1 cup organic raw cashews, soaked in water to cover for at least 2 hours
  • • ½ cup filtered water
  • • 1 tbsp plus 1 tsp maple syrup
  • • pinch of salt
  • • ¼ tsp vanilla powder or vanilla extract

Drain the cashews, then transfer them to a highpowered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.

We find that the flavour improves with time, so make it at least 1 hour, and preferably a day, before you want to serve it. A high-powered blender such as a Vitamix is essential to get the right texture.

In It’s All Easy, mother of two Gwyneth Paltrow says her house is a hub of activity. “While it can be a little hectic at times I absolutely love the energy and life of having old friends visiting and kids running around,” she says. To make meal time go more smoothly, she relies on quick solutions that are big on taste but have little-to-no sugar, fat or gluten. She’s assembled them all in her third cookbook, including on-thego options for work, school and soccer practice. — Chris Daniels

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