Sunday Dinner: Chocolate Avocado Mousse



Avocado and chocolate? Sounds dreadful!

However, as I found out, this combination makes a wonderfully rich dessert that is gluten free and cane sugar free and dairy free (unless you top it with whipped cream).

You’ll need a food processor or blender, an avocado (peeled and pitted), 1/2 tsp. vanilla, 1/4 c. unsweetened cocoa powder, 2 Tbsp. raw organic agave nectar , pinch of sea salt (1/16 tsp), and 1/2 Tbsp. oil (I use coconut oil).

Adjust the ingredients according to the size of your avocado. In New Jersey, most of the avocados that we get are about the size of a pear or smaller.

Whip all of the ingredients together in the food processor until you don’t see any lumps of avocado and it looks like a thick pudding.

Taste it now.

If it’s too bitter, add a bit more agave or a touch of pure stevia powder (and make a note to use a bit less cocoa powder next time). If it’s not chocolatey enough add more cocoa powder and whip it a little longer.

I’m sure you could try substituting stevia powder (or liquid) for the agave, but you might need to adjust the oil or add a little bit of water to improve the consistency.

It keeps in the refrigerator for a few days, but the consistency is best right after it is made.

Now that you made it, here are a few ideas of how to enjoy it.

  • Eat it as it is, right out of the food processor.
  • Top with home made whipped cream sweetened with stevia.
  • Layer it with bananas and/or strawberries.
  • Top it with chopped peanuts, walnuts, almonds, cashews, etc.
  • Add some shaved chocolate or gluten free chocolate chips.
  • Use it as a dip for fruit.

Additional notes:

Substitute raw local honey for raw organic agave nectar for a more natural sweetner.

I prefer organic products when possible (organic coconut oil, organic avocados, etc.).

Let me know how you like this version of a chocolate mousse dessert in the comments below.









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