Paleo Chocolate Mousse for Thanksgiving! It’s a new tradition.

Polishing silver was one of my jobs as a child to help prepare for the Thanksgiving meal at my grandparents. Silver was polished, crystal shined, and the centerpiece assembled.

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There was attention to every detail and it took weeks to prepare, but what still makes me laugh is the centerpiece that we had. It was a pineapple with a velvet turkey head that was pinned to the bottom of the pineapple. The prickly part of the pineapple represented the feathers of the turkey. The tacky centerpiece was placed on a freshly polished silver tray and then apples and other fruit surrounded it. The velvet head was my great grandmothers. And I think this represents my family well.

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We might love nice things like polished silver, but really it is all about family. The heartaches that we caused each other throughout the year subsided for this meal—and even extended into the dessert hour, which always included a chocolate mousse pie. My favorite! After dinner, the television would be turned to a Christmas movie while the plates were cleared and the kitchen was cleaned. We would then play cards on the dining table, or we’d all sit around the fire and laugh at old photos.

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My family is far away from me now, and I have made new traditions. It reminds me of a Girl Scout song that I sang as a child, “make new friends but keep the old. One is Silver, the other is Gold.” I cherish my family and am grateful for being able to take my former traditions and mix them with new ones.

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This year I will not be polishing my silver serving utensils, but will be digging into this Paleo Chocolate Mousse. It was my way of taking one of my traditions as a child and recreating it to fit my allergy sensitive diet.

Mousse_9Mousse_10Hope you enjoy it! Have a Happy Thanksgiving!

Vegan Paleo Chocolate Mousse
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2 Servings
Ingredients
  • 1 C. Dates
  • ¼ C. Boiling Water
  • 12 ounces of Coconut Milk
  • ¼ C. Cocoa Powder
  • 1 Tbsp Pistachios (optional)
Instructions
  1. Put the Coconut Milk can in the refrigerator, upside down.
  2. Allow to sit for 8 hours.
  3. Take the pit out of each of the dates. Pour the water over them. Allow to sit for 30 minutes.
  4. Strain the dates in a sieve.
  5. Take the coconut milk out of the refrigerator. Remove the lid. You will have solid, fluffy, white cream.
  6. Pour the solid portion in a mixing bowl.
  7. Add the cocoa powder and dates to the coconut milk.
  8. Blend all of the ingredients together with a stick blender.
  9. Put into a small bowl. Top with pistachios. Serve

 

 

By | 2016-05-17T10:00:30+00:00 November 25th, 2015|Categories: Blog, Corn Free, Dairy Free, Fish Free, Gluten Free, Grain Free, Mary Lee Community, Peanut Free, Recipes|Tags: |1 Comment

About the Author:

A native Texan who, after being diagnosed with food allergies and Celiac Disease in her mid-twenties, wanted to help others who drastically had to change their diets later in life. She now lives in Los Angeles with her husband, where she operates Mary Lee Kitchen.

One Comment

  1. Food Substitutes | Mary Lee Kitchen January 22, 2016 at 5:09 pm - Reply

    […] the other side is something “The X-Files” cannot yet offer. My recipe of choice this week was Paleo Chocolate Mousse, first presented on the blog during Thanksgiving last year. January is a month full of birthdays […]

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