Thursday, 5 February 2015

Avocado Chocolate Mousse

To make desserts based upon avocados may seem a bit odd, but the high fat content of avocados make them the perfect creamy base for a mousse or pudding. In this chocolate mousse I use raw cacao powder, which I love for its taste and high content of antioxidants. The mousse is sweetened with dates and flavoured with small amounts of salt, cayenne pepper and vanilla. So delicious!

Be sure to use totally ripe avocados, otherwise the mousse will have a weird taste and consistency. It's also very important to blend the mousse thoroughly to make sure that there are no avocado pieces left.

If someone had told me ten years ago that I would prefer avocado chocolate mousse instead of "real" chocolate mousse I would probably have laughed. But if someone had told me I would prefer fruit instead of candy or lentils instead of meat I would have laughed too. It's pretty amazing how our taste buds can adapt to loving the taste of healthy foods instead of the foods we have always been used to.

Avocado Chocolate Mousse

Serves 2-3

2 small ripe avocados
1/2 tbsp melted coconut oil
4 tbsp raw cacao (or regular cocoa)
Pinch of salt
Pinch of real vanilla powder/vanilla seeds
Small pinch of cayenne pepper
4-6 fresh dates (pitted)
2 tbsp non-dairy milk

Blend all the ingredients in a food processor until the mousse is completely smooth. Adjust the amount of dates after preferred sweetness. Serve with raspberries or other berries.

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