Shakeology Mousse Recipe

Shakeology Mousse Recipe

I had a hard time figuring out what this recipe most closely resembled.  Pudding? Cookie dough? My good friend devoured a bowl of it with me, and said it’s a cross between cookie dough and chocolate mousse. I just say its delicious!

The recipe was inspired by Chocolate Covered Katie’s cookie dough dip…but I made some changes to make it even BETTER…with the addition of SHAKEOLOGY!  The ingredients may throw you off for a bit–BEANS in a DESERT?? Trust me, you won’t know that they are there.

Shakeology Mousse Recipe

• 1 1/2 cups chickpeas, white beans, lentils, seriously I think any kind can work, I made it with kidney beans and it rocked (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (I used PB2.  Whichever one you prefer!)
• up to 1/4 cup milk of choice, only if needed…I used almond milk
• Sweetener to taste, I used a couple of drops of liquid stevia
• 1 scoop Chocolate Shakeology
• 1/2 cup pure pumpkin (optional…but we thought it gave it a fudgy flavor)

Add all ingredients to a good food processor or high powered blender, and blend until very smooth.  Enjoy!

Nutritional Information per serving (2 servings in recipe)