Thursday, March 7, 2013

Avocado Chocolate Mousse

Sweet, Easy & Raw Recipe: Avocado Cacao Mousse

2011_5_4-avocadopudding01.jpgIn my fantasy food world, I'd have a personal raw vegan chef whipping me up magical, healthy food to make me feel like super woman. In reality, I eat like a normal, hurried, working person, always on the look out for quick and healthy recipes.
Could it be that my dream and waking world intersected here with this sublime, avocado confection? Indeed.
2011_5_4-avocadopudding02.jpgIt's pretty incredible that such simple, humble ingredients can be whipped into a raw, chocolate frenzy, so decadent it tastes like something spun from Willy Wonka's factory. Seriously, this mousse is velvety, luxurious, nutty and rich — basically a more dimensional chocolate ganache, but strangely with more chocolatey flavor! How this is possible, I'm not sure. This is miraculous stuff I'm talking about, people. I had caught wind of this dessert years ago, the raw vegans have been raving about it for years, but it wasn't until I tried an avocado smoothie at a neighborhood restaurant that it occurred to me to actually try this delight. Now, I curse myself for all the parties and celebrations when I could have been the gal to bring that crazy–tasty raw vegan delight, think of the accolades! The only choice I have is to make up for lost time, by making avocado mousse ever more.
2011_5_4-avocadopudding03.jpgThe application for such a mousse is endless. Alone, garnished with almonds and blueberries, it was heavenly. Spread on toast a-la Nutella, yes please! Smeared onto a batch of brownies (raw or baked), now you're talking. It has a ganache texture and a super mouth-feel, so it's very versatile. It's amazing!
Raw Avocado Cacao Mousse serves 4 to 6 4 ripe avocados
1/3 cup raw coconut nectar
1/2 cup raw cacao powder
1 teaspoon vanilla extract
pinch of salt
fresh fruit and nuts for garnish
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.
Note on the recipe:
If you want to try this recipe, but don't have the raw coconut sweetener or cacao powder on hand (they are specialty type of items I wanted to try), agave, honey and unsweetened cocoa powder are fine-tasting substitutes. The mousse will no longer be strictly raw, but it is still delicious! And it retains the spirit of the dish.


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