Some things just go together: peanut butter and jelly, Beyoncé and Jay-Z, sunny days and picnics–and of course, food and beauty! In our new series, Beauty Bites, we’ll be bringing you the best these two have to offer. Last week was all about skincare salads for acne, anti-aging and more, and this week, we’re all about the chocolate.
Eating chocolate at any time of the day (especially breakfast) is one of those life choices that we wholeheartedly get behind, a magic perennial classic, immune to the vagaries of culinary trends and our ever-changing palates. Richly flavored yet light as air, there are few more perfect ways to end, start, or break up a meal that chocolate mousse, especially when rainbow spoonfuls are chock-full of tahini, avocado, coconut milk, and taste like Nutella.
The beauty of Aussie nutrition sensation Jessica Sepel is that her recipes are simple, mostly made with a ton of ingredients you savvy health buffs probably already have in your pantry, and are begging to be played around with.
And please, make the flavorings and toppings suit your own tastes—pop in a teaspoon of cinnamon, a sprinkle of raspberries or a few crushed, salted almonds.
This is also a lesson in beauty chemistry, because depending on how much radiance you want (and how long you can stand to lie around with chocolate on your face and not in your mouth), you can slather this mousse on your skin—yes, you heard me—for an antioxidant-rich face mask. Leave it on for anywhere between five and fifteen minutes for soft, glowy, smooth-as-a-peach skin.
Nutella fans, romance fans, lit-from-within skin fans, this is for you...
Healthy Nutella Mousse
- 1 cup hazelnuts
- 3 tablespoons chia seeds
- 1 tablespoon tahini
- 1 cup coconut milk
- 2 to 3 tablespoons cacao powder
- 1 teaspoon cinnamon
- 2 small pinches of Himalayan salt
- 3 dates, pitted
- Raspberries, crushed nuts and cacao for topping
- Add all ingredients (except the toppings) into a blender or food processor. Blend or pulse until nice and smooth, adding a little more coconut milk until it reaches mousse-like consistency.
- Spoon the mousse into four bowls or one large serving bowl.
- Sprinkle topping ingredients over the mousse and serve.
This mousse keeps well in the fridge for up to 2 days so can be made in advance if you like.