Festive Chocolate Mousse - raw vegan


Christmas holidays start today - I can't quite believe it!  This entire year has just flown by. It's been another roller coaster adventure filled with many invaluable lessons, experiences and memories. 
Standing in the Himalaya this time last year I visualised this blog and what I hoped it would become. My aim for the year was to post one recipe per week. It seemed like a very achievable goal. But, I'm closing out the year without completing that mission. It leaves me with a mixed set of emotions. In many ways I feel as if I've failed but that also discredits all of the hard work I have put into the content that is on here. I am learning that sometimes having too high expectations can take the joy out of life. And I am practicing accepting that sometimes life throws curve balls at you and you have to roll with the punches. 

This year has been dedicated to getting our kayak trip off the ground. In March Tom and I will paddle across the Bass Strait and that in its self is a huge achievement. That has been the priority, and if that means this blog has to sit on the back burner for a little while then so be it! I have loved putting my recipes down on paper and learning more about what's involved in food photography. It is a hell of a lot more work than I expected and I take my hat off to those bloggers who post on a daily basis!!! 

I hope that you have enjoyed sharing this year with me, and I look forward to picking this up again in 2018. But until then I will leave you with one last festive recipe to get you through the holiday season. This is a rich and decadent raw vegan chocolate mousse. It looks beautiful served in individual glasses and can be topped with a variety of different toppings: fresh berries, cacao nibs, nuts, shaved chocolate or fruit coulis. Play around with the recipe. I think a shot of espresso or brandy would add to it, as would some orange or peppermint essence. Let me know how you go - I hope you enjoy it.  

Wishing you a Merry Christmas and all the best for the New Year, may it be filled with love, health, happiness and laughter. 

With Love Georgia X  




3 ripe avocados
1 cup rice malt syrup ( or honey - not vegan) 
1 cup of thick coconut cream
1 cup raw cacao
3 tsp vanilla essence
1/2 cup melted coconut oil



Place all the ingredients in a food processor and blend until smooth. Adjust vanilla or sweetness to taste. Serve into individual dishes or place in an airtight container. Leave in the fridge to set for at least one hour. Garnish with your choice of toppings and serve chilled. Enjoy

Georgia Clarke-Edwards