Surprise, this intensely rich, creamy chocolate mousse is made from avocados? And is naturally gluten free, dairy free and sweetened with pure organic honey? This recipe couldn’t be more simple…or delicious!
Don’t thank me. Thank Uwe, manager of the Molori Clifton for introducing us to such natural delights. Byron and I were lucky to get to visit our friend, Kirk’s gorgeous resorts in Cape Town and Molori Safari Lodge in the Madikwe Game Reserve during our holiday trip to South Africa.
Swap avocados for the unhealthy cream and butter typically used in mouse and creamy desserts. While avocados are high in fat, it’s monounsaturated fat, which helps to lower blood cholesterol when used in place of saturated fats. Avos are also a great source of Vitamin K required for healthy blood clotting, Folate for promoting healthy cell and tissue development and metabolism, protein-synthesis aiding electrolyte Potassium, Lutein for eye health…the list goes on! We each eat a half an avocado nearly every day. Click link for more on the Nutrition Benefits of Avocados.
2 ripe avocados
1/2 cup unsweetened cocoa powder
1/3 cup honey
1 tbsp vanilla extract
Try Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste Byron’s mom, super chef and baker Dawn Paidoussi introduced me to this vanilla paste when she baked our wedding cakes in July. It’s one of few products that individually contribute an absolutely remarkable difference in baking. Smell it! Teeny bits of vanilla beans and thicker texture prove it’s roots – real vanilla beans! It just entices you to whip up something in the kitchen. If you’re in LA, find it at Surfas in Culver City or buy online.
Remove the skin and pits of your avocados. Place all ingredients in a blender or food processor and puree until smooth. You can also pureein a bowl with a hand blender. If you go this route, gradually fold in the cocoa with a spoon before enlisting the help of the hand blender. Pour into a shallow square container and cover. Store in refrigerator. Serve with fresh berries, unsweetened flaked coconut or unsalted nuts.
To Create Curls As Pictured: Place in freezer for 30 minutes. Once firm, hold a soup spoon under hot tap water for 10 seconds. Turn spoon to face you blade down at the end of your mousse. Scrape slowly towards you, forming chocolate curls. Reheat spoon between curls to keep mousse pliable and from sticking to spoon.
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