I’ve always had a sweet tooth. Ten years ago, at the age of thirteen, I went vegan. Folks from my Connecticut home town thought I was crazy. Plant-based options on the East Coast were scarce in 2012. Nonchalant to the status quo, I felt inspired by plants, particularly for their sweetness.
A solid year of exuberant vegan baking led to a passion for living foods. I even followed a raw vegan diet for two years. Adolescent curiosities and veering into extremes with food exploration led me to now prioritize balance.
When I moved to Portland, Oregon for college, I was exposed to fertile soil, innovative thinkers, and plant-based abundance. Dairy-free chocolate mousse was missing from the health-conscious foodie market, and I knew how to make it.
Shared with magical gal pals while basking in sunshine, Galentine's Day of 2020 sparked a revelation: I could offer my mousse on a wider scale. As the pandemic brought wellness to a collective forefront, I fervently experimented in the kitchen to perfect a sweetly satiating and decadently creamy product.
Crafted from local and organic ingredients, and held within beautifully reusable glass jars, Goddess Mousse is maple-sweetened, mineral-rich, and a good source of plant protein.
Inspired by balanced wellbeing, I hope that each dreamy spoonful feels like an indulgent and nourishing celebration.
When plant-based skeptics ask you where you get your protein, you can tell them from chocolate mousse.