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.
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.