It’s been a long time coming…. this celebration.
I had been planning to write a food blog for a while, didn’t really know how… figured it would be super complicated… I’m not at all tech savvy, so basically I put it off because I was afraid of it. I had been creating recipes, taking pictures, saving files – you name it. I was doing it. Then, in an emotional tantrum I accidentally deleted everything I had been saving up. Absolutely all of it. From that day, it took me another four months to even consider starting up this blog. I suppose, maybe I had taken it as a sign from the universe that I just wasn’t ready to write (yes, sometimes I am unreasonably emotional).
So finally, I did it. I told myself that I would not register a domain until I had had the blog for a full year, and had made more than five or six posts. It’s not that I typically give up on projects, it’s just this one had given me some grief and I was starting it up in a personally vulnerable time. In reality, it ended up being the outlet that I needed to get myself up and at ‘er and I have since clearly made more than five or six posts. In fact, in this first year (and a bit) I have filled a bound journal with double sided pages of hand written recipes, some successes and some flops. I have begun a photography certification course, originally starting because I wanted to learn how to photograph food of course; a certification that has now blossomed into a whole secondary passion. Another wonderful creative outlet that makes me so happy, and is so rewarding.
Starting this blog has made me realize so many things about myself. It has been freeing personally, and has helped me grow exponentially. Having a creative outlet is one of the best things we can do for ourselves, seriously. The first year anniversary of my blog was in September, this celebration as I said – has been a long time coming. Finally this morning I have made good on that promise and have purchased my domain. Woo! Hooray! Yippeee! www.sproutinganoldsoul.com exists! In celebration, I paired together ingredients from some of my older dessert recipes (Avo Cacao Pudding & Banana Chocolate Tarts) and created a *nut free* raw chocolate mousse cake.
Chocolate Mousse Cake
1 Cup Dried Black Mission Figs
3/4 Cup Pumpkin Seeds
3 Tbsp Cacao Nibs
Pinch of Himalayan Salt
6 Tbsp Water
3 Ripe Avocados
1 Ripe Banana
2 Heaping Tbsp Raw Honey
1/2 Cup Cacao Powder
1/3 Cup Raspberries (fresh or frozen)
Splash of Water
Cacao Powder for Dusting
Soak the figs in warm water until they are squishy. Add the figs, pumpkin seeds, cacao nibs, and salt to a food processor – start with two tablespoons of water. Give the crust a whirl. Continue adding one tablespoon of water at a time while the food processor is running until the crust forms a thick paste. Six teaspoons may not be required depending on the moisture in the figs, but six was how many it took for me. Start with less, you don’t want the crust to be too squishy! Line a small-medium spring-form cake pan with wax paper. Push the figgy crust into the pan or shape into small tart shells by hand, then place it in the freezer to set.
To make the mousse, simply add all ingredients into a fresh food processor and whirl until there are no chunks of avocado or banana and a thick mousse has formed. Gently scoop it into the crust, cover, and let it set up in the freezer overnight or for at least six hours. This will ensure the mousse will be able to slice.
Depending on the temperature indoors, remove the cake from the fridge 1 to 2 hours before serving. Blend the raspberries with a touch of water and spread on a plate to be used as a garnish under the cake, or use as a drizzle over top. Sprinkle the top of the cake with the extra cacao powder and slice it into pieces.