This dessert is OFF THE CHAIN……One of the very first dessert recipes that I created at the Natural Gourmet…they even asked for it to be included in their repertoire of vegan dessert recipes…It is CRAZY good on its’ own or paired with a vegan whipped cream, or a cashew nut cream and fresh berries. I have also used this to fill an extremely decadent chocolate layer cake…I promise you, this is FAIL proof and unbelievably AWESOME. It is light and airy just like a dairy, egg based mousse.
Chocolate Moose
2c cashew nut milk, or soy milk or other dairy free milk
1c chocolate chips
1T maple syrup
1/4t salt
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1 1/2t agar
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1t vanilla
Measure out all of the other ingredients and have them ready.
In a saucepan on the stove over a low to medium flame, combine the milk, chocolate chips, maple syrup, agar and salt, stirring frequently. Continue cooking over a low flame until the chocolate chips melt, about 10-15 minutes. The mixture should look like hot chocolate, creamy and full- bodied.
Place the contents of the saucepan into a blender. Caution, hot liquids in a blender can be extremely dangerous. Fill only half way to the top of the blender and proceed in batches if necessary. *
Add the vanilla and taste the mixture. Adjust the seasonings to your tastes. Make sure all of the adjustments happen before you pour it to set.
Pour the mixture out of the blender through a sieve, lined with cheesecloth, or through a very fine mesh strainer, into a large serving bowl. The straining will catch any lumps, clumps and/ or impurities (like uncooked agar).
To make individual servings, pour mixture directly into several, small, serving bowls
Allow this to cool and set for at least 5-6 hours, best overnight.
Serve with a nut crème and fresh berries.
The Vegan Love Project 
Reblogged this on The Vegan Love Project and commented:
I made Coconut Whipped Cream to go with this today and I actually used the reserved coconut water left over from making the cream to make the nut milk for the Moose….FRICKEN YUM.