Healthy recipes by Cal Reiet: dairy free almond-choco mousse

Ready to give yourself a sweet treat? We’ll teach you how to make the most delicious dairy free mousse we serve at Cal Reiet’s Table. Even though it won’t be exactly the same as the one in the picture, this recipe is perfect for you to try at home and amaze your guests with a spectacular dessert.

Preparation time: 1 hour / Portions: 10 / Serving temperature: cold


2 cups almond milk
¼ cup Agave syrup
½ cup 70% Chocolate chips
1 teaspoon Agar Agar
1 teaspoon Vanilla essence

Toppings (choose the one(s) you like the most!)

Macadamia Nut Crumble
Lemon zest
Toasted and chopped almonds
Lemon wedges
Sea salt flakes
Mint leaves


1- Heat the almond milk together with the chocolate, the syrup and the agar agar, bring the mix up to 90 degrees.
2- Cook 2 minutes at 90 degrees until all the ingredients are integrated.
3- Remove from the heat and add the vanilla essence.
4- Fill half a tall glass or a nice bowl.
5- Take to the fridge and chill until the mixture has set.
6- Remove from the fridge and decorate / add the toppings!

Ingredients for the crumble

¼ cup gluten-free flour
1/8 cup macadamia nuts, toasted and finely chopped
1/8 cup Agave syrup
1 tablespoon virgin coconut oil
1 pinch of salt


1- Mix all the ingredients until you get a sandy texture.
2- Place a sheet baking paper on a baking tray and pour the preparation over it.
3- Bake at 160 degrees for approximately 8 minutes.
4- Let it cool down and separate it with your fingers, placing it on the bottom or on top of the mousse.