Mmmmm…ousse. This is the sound that you will hear when your audience dig their spoons into this decadent dessert. This creamy and chocolaty indulgence needs minimal prep time and zero cook/bake time. No added sugar, healthy fats and the raspberry on top is what dessert dreams are made of. Let’s see how to make this.
Avocado Chocolate Mousse
For this week’s brand-new recipe, I decided that it has been a while since I last published a dessert on this blog. As I racked my brains, I suddenly remembered an old family favorite recipe. Then came the question: should I call it a Mousse, or should I call it a Pudding? What’s the difference between the two? Off I went to good ole’ Google. Turns out Mousse is lighter and fluffier than pudding. Pudding is usually cooked to thicken the pudding mixture.
Oh well, that sealed the deal. This recipe involves zero cooking, so Mousse it shall be henceforth called. A Mousse of Super Foods, if I may add.
Avocado Chocolate Mousse Ingredients
Avocado Chocolate Mousse Ingredients
This recipe calls for very healthy, simple and pantry ingredients. Let’s talk about them.
Avocado
Defined as a “large berry with a single seed”, this fruit is one of the stars of this recipe. “Avocado in a dessert??!”, you may be asking. Yes! And trust me – you won’t even taste it once the dessert is ready. Avocado lends a smooth and creamy texture to this mousse. And there are a myriad reasons why you should include this healthy fat into your diet. Two large avocados will suffice as a moderate-sized dessert for 4 people. If you love avocados, you should try my Guacamole, Banana Avocado Smoothie, or Raw Red Bell Pepper Soup.
Raw Cacao (NOT Cocoa) Powder/Cacao Nibs
I know Valentine’s Day has long gone, but chocolate is made for daily love, right? I also want to mention that this is NOT cocoa powder. Raw cacao is made by cold-pressing un-roasted cacao beans. Cacao powder is raw cacao that been roasted at very high temperatures. We know what heat does – it changes the molecular structure of the cacao bean. This in turn, reduces the enzyme content and negates the nutritional value. Use the real deal. I use Raw Cacao in my All Purpose “Uber” Food Blend. Buy raw cacao here.
Cacao Nibs are nothing but crumbled bits of dry cacao beans. They are crunchy and like raw cacao, slightly bitter in taste. I use this for toppings – especially my Chia Seed Pudding.
While traveling in Costa Rica recently, I got a chance to see cacao trees. Their pods look nothing like the chocolate that we eat. The owner of the plantation gently roasted the cacao beans. We took turns to hand grind the beans into powder. He then added the powder to milk, and we savored hot chocolate in the purest form. Without even a grain of sugar!! My friend Donna and I then used the filtered-out cacao powder to exfoliate our skin. My skin felt so soft and smooth afterwards. What a memorable experience it was. Hope you enjoyed glimpses of our wonderful tour of the Tio Lio Coffee/Chocolate Plantation.
Cayenne Date Nectar
Date Nectar
I’ve recently got hooked on this organic sweetener for my baking needs. This has just 2 ingredients: dates and cayenne pepper. Paleo, Vegan and Gluten Free, it is supposedly 25% less sugar than honey. It tastes amazing, with a teeny hint of spice! If you can’t lay your hands on date nectar, you can substitute with honey. If you are vegan (or even if you are not), maple syrup will be perfect for this recipe. You can buy the Cayenne Date Nectar here.
Coconut Milk
Ah, what can I say about this white goodness? Far surpassing the taste of milk, I am totally in love with coconut milk. It is rich, creamy, nutritious and delicious. Use the full fat version to enhance the taste. You can buy BPA-free coconut milk cans here.
I’ve used coconut milk in several of my recipes. To name a few – Hesarubele Payasa (Split Mung Kheer), Gasagase Payasa (Poppy Seed Kheer), Raw Red Bell Pepper Soup, Thai Curry Vegetable Soup and Sweet Pongal (Huggi).
Pure Vanilla Extract
Again, don’t be fooled by vanilla essence. Essence is more processed and could potentially be manufactured using artificial flavors and colors. Vanilla extract, on the other hand, is generally less processed and has a stronger, more pure vanilla flavor. Just add a smidgen of the extract to the mousse for that wonderful oomph in taste and flavor.
Raw cacao is a rich source of antioxidants and minerals and may help lower the risk of heart disease, reduce inflammation and insulin resistance, and improve brain function. Coconut milk and avocados brings in the wonderfully healthy fats. They are also a chockablock of vitamins C, E, K, and B-6, riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium.
Healthy Desserts
Are you craving for healthy desserts? Here are some of our favs…
- Chia Seed Pudding
- Mango Rasayana
- Hesarubele (Split Mung) Payasa/Kheer
- Sweet Pongal (Huggi)
- Gasagase Payasa (Poppy Seed Kheer)
- Date Almond Boats
- Creamy Instant Pot Carrot (Gajar) Halwa
- Akki-Haalu Payasa (Rice Kheer)
- Vegan Walnut Goji Berry Fudge
- Zucchini Banana Bread
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Avocado Chocolate Mousse
Ingredients
- 2 Avocado - Large size
- 4 Tablespoon Raw Cacao - Powder
- 6 Tablespoon Coconut Milk - Full fat
- 5 Teaspoon Date-Cayenne Syrup - or Maple Syrup or Honey
- 1/2 Teaspoon Vanilla Extract
Toppings:
- 1 Teaspoon Cacao Nibs - or coconut flakes
- 1/4 Cup Raspberries - Or blueberries, mulberries or blackberries
Instructions
- Remove skin and seed of avocado and add the roughly chopped pieces to a food processor.
- Add coconut milk.
- Add your sweetener of choice. I have used this amazing date-cayenne syrup.
- Add raw cacao powder.
- Blend everything in the food processor. Taste and increase the sweetening agent to your preference. If the mousse is too thick, add a little more coconut milk. Don't make it watery!Add vanilla extract and blend for a couple of seconds. Refrigerate the mousse for 4 hours, if you can resist polishing it off pronto.
- Scoop the mousse into serving bowls. Top with cacao nibs and berries of your choice. I have used fresh organic raspberries that are in season. Serve cold and be prepared to beam when the compliments start coming your way.
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